Spaghetti & Vegetable Toss
8
servings
15 min
PREP TIME
1 hr 30 min
TOTAL TIME

Ingredients

6 ounces uncooked dried spaghett, broken

1 (10-ounce) package frozen lima beans

1 medium (1 cup) tomato, chopped

1/2 cup thinly sliced green onions

1/2 cup fat free Italian salad dressing

1/4 cup chopped fresh parsley

6 ounce slice (1 1/2 cups) Alpine Lace® Deli Reduced Fat Cheddar Cheese cut into 1/2-inch cubes

1 (11-ounce) can whole kernel corn, drained

1 teaspoon garlic salt

How to make

  1. STEP 1

    Cook spaghetti according to package directions. Rinse with cold water. Drain.

  2. STEP 2

    Meanwhile, cook lima beans according to package directions. Drain.

  3. STEP 3

    Combine cooked spaghetti and beans with all remaining ingredients in large bowl; toss to coat. Cover; refrigerate 1-2 hours to blend flavors.

Nutrition

220Calories
4.5Fat (mg)
10Cholesterol (mg)
430Sodium (mg)
33Carbohydrates (g)
4Dietary Fiber
13Protein (g)

Reviews

Explore reviews from
our online community

Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.