Red bell pepper, ripe olives and canned chopped chilies lend a Southwest flair to this traditional family favorite.
cups uncooked radiatore (nugget) pasta (6 ounces)
cup sliced ripe olives
cup fat-free (skim) milk or fat-free half-and-half
small red bell pepper, chopped (1/2 cup)
can (4.5 ounces) Old El Paso™ chopped green chiles, drained
slices fat-free process American cheese (2 ounces)
Cook and drain pasta as directed on package.
Stir remaining ingredients into pasta. Cook over low heat about 5 minutes, stirring occasionally, until cheese is melted and sauce is hot.
Add a fresh-fruit salad from the deli to round out this family-pleasing meal.
Oh no! No radiatore on hand? Not to worry! Just substitute your favorite pasta shape, such as medium shells or wagon wheel pasta.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
- 20 ),
% Daily Value
- Total Fat
- 2 g
- 2 %
- (Saturated Fat
- 1 g,
- 1 %
- 870 mg
- 870 %;
- Total Carbohydrate
- 57 g
- 57 %
- (Dietary Fiber
- 3 g
- 3 %
- 13 g
- 13 %
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.