8 oz spaghetti — cooked
2/3 c chopped walnuts
1/2 c black olives — chopped
1/2 c pimientos — chopped
1/2 c chopped fresh parsley
1 tbsp olive oil
1 garlic clove — minced
salt and pepper — to taste 4 tbsp nonfat parmesan cheese — grated
1 tsp dried basil — chopped
Combine walnuts, black olives, pimientos, and parsley. Mix thoroughly. Salt and pepper to taste. Add basil and toss lightly.
Heat olive oil in large skillet over medium-high heat. Add garlic and cook for about 30 seconds. Remove from heat and add cooked spaghetti. Add salt and fresh ground pepper to taste. Toss thoroughly.
Serve spaghetti with walnut mixture. Top with parmesan cheese
(Original was 389 calories with 17.6 grams of fat per serving. 40.7% CFF)