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Pasta: Mango Salsa Over Vermicelli --e-w

Source of Recipe

"The Best Diabetes Cookbook" by Katherine E. Younker
Mango Salsa Over Vermicelli


Diabetic Exchanges
Yield: 6

- 8 ounces vermicelli or other fine-strand pasta
- 1-3/4 cups diced mangoes
- 3/4 cup diced sweet red peppers
- 1/2 cup diced red onions
- 1/2 cup diced sweet green peppers
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 2 teaspoons crushed garlic
- 1/2 cup chopped coriander or parsley

Cook pasta in boiling water according to package instructions or until firm to the bite. Rinse with cold water. Drain and set aside.

In bowl of food processor, combine mangoes, red peppers, onions, green peppers, oil, lemon juice, garlic, and coriander. Process on and off just until finely diced. Pour over pasta; serve at room temperature.

One serving (1/6 of recipe) equals: Calories: 255, Carbohydrate: 45 g, Fiber: 3 g, Protein: 6 g, Fat: 8 g, Sodium: 8 mg, Cholesterol: 0 mg ++++ Exchanges: 2 Starch, 1/2 Fruit, 1 Fat ++++ WWP: 5