Cook pasta, but do not overcook. Rinse. Add vegetables desired. I normally use those above, but fresh cauliflower and broccoli are good, too. Add enough FF Italian dressing to lightly coat the pasta and vegetables. Liberally sprinkle on lemon pepper. I usually use a couple teaspoonfuls, probably. Stir and store in airtight container in the fridge. This will keep several days, is best after sitting at least overnight. You can use any combination of vegetables, canned, fresh, or frozen, make a little or a lot. Ive taken this to several "affairs" and gotten rave reviews even though its EASY !! Posted to EAT-LF Digest by Nancy Way Rummage
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|Serving Size: 1 Serving (1022g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 140 (5%)|
|Amt Per Serving||% DV|
|Total Fat 15.5g||21 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 328.2mg||101 %|
|Sodium 828.8mg||29 %|
|Potassium 7291.1mg||192 %|
|Total Carbohydrate 545.8g||161 %|
|Dietary Fiber 94.1g||376 %|
|Sugars, other 451.7g|
|Protein 145.7g||208 %|
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Calories per serving: 2878
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