| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pasta |
4 |
servings |
INGREDIENTS
| 1 |
c |
Finely Chopped Fresh Parsley |
| 1/2 |
ts |
Grated Lemon Rind |
| 2 |
lg |
Garlic Cloves; Minced |
| 1 |
tb |
Olive Oil; Divided |
| 14 1/2 |
oz |
Plum Tomatoes; Undrained And Choppe |
| 1 |
tb |
Chopped Fresh Basil |
| 3 |
c |
Hot Cooked Penne Pasta |
|
|
Parsley Sprigs; Optional |
INSTRUCTIONS
Combine first 3 ingredients; stir well, and set aside. Heat 1 1/2 teaspoons
olive oil in a medium skillet over medium heat. Add tomatoes; bring to a
boil, and cook 10 minutes. Remove from heat, and stir in basil. Combine 1
1/2 teaspoons olive oil and pasta in a large bowl, and toss well. Add
parsley mixture and tomato mixture, tossing gently to coat. Serve warm.
Garnish with parsley sprigs, if desired.
Recipe by: Cooking Light
Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@columbus.rr.com> on Sep
15, 1999, converted by MM_Buster v2.0l.
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