2 cup rotini (corkscrew) pasta
1 1/2 cup reduced-fat monterey jack cheese, c, ubed (6 ounces)
1 cup celery, thinly sliced
1 cup sweet green peppers cut into 1/2-in, ch pieces
1 cup radishes, thinly sliced
1/4 cup sliced green onions
3/4 cup frozen orange juice concen. thawed
1/2 cup fat-free mayonnaise dressing
1/2 cup plain fat-free yogurt
1/4 tsp ground black pepper
4 oranges, peeled,sectioned
1 & seeded
Directions
Source: Florida Citrus Growers Ad
Cook pasta according to package directions. Drain. Rinse with cold
water and drain again.
For dressing, in a small bowl stir together thawed concentrate,
mayonnaise, yogurt and black pepper. Pour dressing over pasta
mixture. Add orange sections. Toss gently to coat.
Cover and chill for 4-24 hours.
Makes 12 side-dish servings.
Nutrition facts per serving: 153 cal.,7g pro., 24 g.carbo.,3g total
fat (2g sat.fat), 10 mg cholesterol,1 g dietary fiber, 232 mg sodium
From the recipe files of suzy@gannett.infi.net
Servings: 12 side-dish
Low Fat Pasta Salad Recipe brought to you by Recipe Ideas
Categories: Diet; Healthy; Italian; Low Fat; Pasta
The History of Recipes
Transcribed cooking instructions as an idea can be found back into history, certainly as far as the Egypt of the Pharoahs, and maybe further still. However, in the main part, these early records were just basic pictorial instructions for preparing meals.
In an interesting twist, the oldest recipe found, according to experts in ancient history is a series of clay tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. Progressing into Roman times 25BC a man called Apicius compiled a few scripts detailing recipes prepared by wealthy roman citizens. He describes how the meals of wealthy Romans were separated into starters, main course and desserts, something we still use today. Aspicius recounts how the ancient Romans were skilled in the use of a wide range of herbs and spices, including a few that will be familiar to modern cooks like thyme, rue and asafoetida. Later on, in the 15th century, the Crusaders brought back a variety of foods and spices from the East, including basil and coriander. These new herbs and spices was responsible for an increase in recipe books, most of which are now in private cookery archives. Over the succeeding few hundred years, the wealthy families of Wesstern Europe competed to lay on the most extravagent banquests, and as a result the best cooks and their recipe collections increased in prestige. Nevertheless, it was during the nineteenth century that cookery and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to assembling, verifying, and publishing recipes to allow everyone to enjoy them. When we get to the twentieth century, recipe publications are highly popular as a result of increased literacy, people having more spare time and a general increase in wealth. The TV revolution brought us TV cooks and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Low Fat Pasta Salad recipe.
