INGREDIENTS
6
ounces uncooked small shell pasta
1
container (6 to 8 ounces) lemon nonfat or low-fat yogurt
2
tablespoons fresh lime juice
3/4
teaspoon curry powder
1/4
teaspoon salt
1/8
teaspoon black pepper
1
medium-size ripe mango, peeled and cut into 1/2-inch pieces
1
small red bell pepper, cut into 1/4-inch dice
1
to 2 green onions, thinly sliced
2
tablespoons chopped fresh cilantro leaves
2
tablespoons chopped peanuts
Lime wedges (optional)
PREPARATION:
- Prepare pasta according to package directions; drain well and set aside. Meanwhile, combine yogurt, lime juice, curry powder, salt and black pepper in medium bowl. Add pasta and stir until evenly coated with dressing.
- Spoon mango over pasta. Top with bell pepper, onion and cilantro; sprinkle with peanuts. Gently mix before serving. Serve with lime wedges, if desired.
All the elements can be prepared ahead of time and refrigerated.
This recipe appears in:
Middle Eastern
NUTRITIONAL INFORMATION:
Sodium
133 mg
Protein
6 g
Fiber
2 g
Carbohydrate
34 g
Saturated Fat
<1 g
Total Fat
2 g
Calories from Fat
11 %
Calories
176
DIETARY EXCHANGE:
Vegetable
1/2
Fat
1/2
Fruit
1
Starch
1
