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Prep 10min
Total20min
Servings4
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Ingredients
4
ounces uncooked vermicelli
1
medium red bell pepper, cut into 2x1/4-inch strips
1
small papaya, peeled, seeded and chopped (about 1 cup)
1
medium tomato, chopped (about 3/4 cup)
2
tablespoons chopped fresh cilantro
1
tablespoon peanut, canola or soybean oil
1/2
teaspoon salt
1/2
teaspoon ground cardamom
1/4
cup cocktail peanuts, chopped
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Steps
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.
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“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.
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