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Ingredientes
- 2 c. halved tomatoes">cherry tomatoes or possibly minced tomatoes
- 3/4 c. minced cucumber
- 3/4 c. sliced zucchini
- 1 sm green pepper, cut into bite size strips
- 2 Tbsp. minced onion
- 1/4 c. red wine vinegar
- 3 Tbsp. salad oil
- 2 Tbsp. sugar
- 1 tsp lemon juice
- 1 tsp snipped fresh parsley
- 3/4 tsp snipped basil
- 1 sm clv garlic, chopped
- 8 ounce spaghetti, broken
- 1 Tbsp. salad oil Lettuce leaves (optional) Grated Parmesan cheese (optional)
Direcciones
- In a large mixing bowl combine tomatoes, cucumber, zucchini, green pepper, and onion. In a screw top jar combine vinegar, 3 Tbsp. salad oil, sugar, lemon juice, parsley, basil, garlic, 1/8 tsp. salt and 1/8 tsp. pepper. Cover and shake well. Pour over vegetable mix. Cover and refrigerate2 to 24 hrs. Meanwhile, cook spaghetti according to package directions. Drain; rinse under cool water. Toss with the 1 Tbsp. oil.
- Cover and chill. To serve, spoon vegetables around spaghetti in a lettuce-lined bowl. Sprinkle with cheese. Toss before serving.
- Makes 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 8 servings | |
| Calories 175 | |
| Calories from Fat 49 | 28% |
| Total Fat 5.61g | 7% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 205mg | 6% |
| Total Carbs 26.94g | 7% |
| Dietary Fiber 1.7g | 6% |
| Sugars 5.39g | 4% |
| Protein 4.29g | 7% |
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