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Nutty Pasta

Prep 10 min
Total 20 min
Servings 4

Betty Crocker's Heart Healthy Cookbook shares a recipe! Dinner ready in just 20 minutes! Enjoy this peanuts topped vermicelli pasta recipe made with veggies and papaya. MORE+ LESS-

By Betty Crocker Kitchens

Updated August 18, 2010

Ingredients

ounces uncooked vermicelli

medium red bell pepper, cut into 2x1/4-inch strips

small papaya, peeled, seeded and chopped (about 1 cup)

medium tomato, chopped (about 3/4 cup)

tablespoons chopped fresh cilantro

tablespoon peanut, canola or soybean oil

1/2

teaspoon salt

1/2

teaspoon ground cardamom

1/4

cup cocktail peanuts, chopped

Steps

Hide Images

1

Cook and drain vermicelli as directed on package. Rinse with cold water; drain.
2

Toss vermicelli and remaining ingredients except peanuts in large bowl. Sprinkle with peanuts.

Expert Tips

“If it has pasta in it, I know my husband will eat it. He thinks of pasta as a satisfying and filling dinner, and this one is very tasty and colorful.” Pat R.
Think color! Red pepper, papaya and tomato all contain folic acid. Folic acid protects the heart by lowering the body’s levels of homocysteine, produced when the body breaks down proteins. High levels of homocysteine give you a higher risk of coronary artery disease, and folic acid may be one reason why diets rich in fruits and vegetables are heart-healthy.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 230
Calories from Fat: 60

% Daily Value

Total Fat: 7g; 10%
Saturated Fat 1g 5% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 390mg; 16%
Potassium: 360mg; 10%
Total Carbohydrate: 36g; 12%
Dietary Fiber 5g 20% Sugars 7g
Protein: 6g

% Daily Value*:

Vitamin A: 60%; 60%
Vitamin C: 90%; 90%
Calcium: 4%; 4%
Iron: 8%; 8%

Exchanges:

1 1/2 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;