 |
|
Mexican Style Spaghetti
4 ounces spaghetti, cooked and drained
8 3/4 ounces canned corn, drained
3/4 cup salsa
1/4 cup pitted ripe olives, sliced
1 tablespoon fresh cilantro, optional
1/4 cup nonfat mozzarella cheese, shredded, optional
Place the cooked spaghetti in the pan that was cooked in, add the
corn, salsa, olives and if desired minced cilantro. Toss over low
heat till the spaghetti is well coated and mixture is hot. Sprinkle
the cheese over the spaghetti and garnish with additional cilantro
if desired. Makes 4 side-dish servings.
|
|
Spaghetti 05