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2 cups rotini -- uncooked
vegetable oil
2 tablespoons grated parmesan cheese
1/2 teaspoon chili powder
1/4 teaspoon seasoned salt
1/8 teaspoon garlic powder
Cook and drain pasta as directed on package. Rinse with cold water; drain very
thoroughly (excess water on pasta will cause oil to spatter).
Heat oil (1 inch) to 375º. Fry pasta, about 1 cup at a time, about 2 minutes or
until crisp and light golden brown, stirring if necessary to separate.
Drain on paper towels.
Mix remaining ingredients in large bowl; toss with pasta until evenly coated.
Per serving: 84 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g Protein;
16g Carbohydrate; 1mg Cholesterol; 69mg Sodium
Food Exchanges: 1 Grain Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
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6 tomatoes -- chopped
1 onion -- chopped
1/2 cup basil -- chopped
1/4 cup red wine vinegar
2 tablespoons olive oil
3 cloves garlic -- minced
1 teaspoon sugar
1/4 pound pasta -- capellini
1/4 cup grated parmesan cheese
In a large non-reactive bowl, combine the tomatoes, onion, basil, vinegar, oil,
garlic and sugar. Let stand, covered, at least 4 hours.
Meanwhile, cook the capellini according to package directions; drain and place in a
large serving bowl. Top with the sauce; toss to combine. Serve, sprinkled with the
cheese. Great Weight Watcher Recipe.
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site: www.thatsmyhome.com/healthy/weight-watchers/southwestern-chili-dip.htm
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Friday, 30 July 2010
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