• 1 Tbs. olive oil
• 1/2 lb. jicama, peeled and chopped
• 1 red or green bell pepper
• 1 carrots, peeled and chopped
• 1 small onion, chopped
• 2 cloves garlic, crushed
• 2 Tbs. tomato paste
• 1 cup recipe-ready crushed tomatoes
• 1/2 cup chicken stock
• 1 tsp. oregano, crumbled
• 2 Tbs. cilantro, chopped
• 3/4 lb. rigatoni, or other small tube pasta
• 2 Tbs. grated Parmesan cheese

Heat oil in a heavy nonstick skillet over medium high heat. Sauté next 5 ingredients 5 minutes. Add next 5 ingredients and bring to a boil. Reduce heat and simmer, stirring occasionally. While sauce is cooking, cook pasta in boiling salted water 8-10 minutes or until al dente. Drain well. Serve sauce over pasta and sprinkled with Parmesan.

Per serving: calories 676, fat 7.4g, 10% calories from fat, cholesterol 2mg, protein 23.3g, carbohydrates 129.3g, fiber 8.7g, sugar 8.8g, sodium 319mg, diet points 12.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.6, Fruit: 0.0, Bread: 7.6, Lean meat: 0.2, Fat: 0.7, Sugar: 0.1, Very lean meat protein: 0.0

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