Updated:
02/03/05

3 oz jumbo pasta shells (12)
1/4 C light cream cheese
1/4 C hot salsa
2 oz coarsely chopped walnuts
2 T chopped fresh parsley
4 oz diced cooked ham
1/4 C chopped fresh spinach
2 T minced scallions

1. In large pot of boiling water, cook shells 10-12 minutes, until tender. Drain and rinse with cold water.

2. In a medium bowl combine cream cheese, salsa, walnuts and parsley; mix well. Add ham, spinach and scallions; mix until combined. Spoon mixture evenly into shells. Refrigerate in tightly covered plastic container until ready to serve. Serve chilled.

Each serving: 1 FA, 1-1/2 P, 1 B, 30 C. Per serving: 247 cal, 12 g pro, 21 g car, 13 g fat: 6 g poly, 3 g mono, 3 g sat, 516 mg sod, 8 mg chol.

Source: Weight Watchers Magazine 4/93

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