| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Pasta | 8 | Servings |
INGREDIENTS
| 3 | oz | Crumbled feta cheese, 3/4 |
| cup | ||
| 1/4 | c | Chopped fresh cilantro |
| 1 1/2 | t | Olive oil |
| 1/4 | t | Salt |
| 1/8 | t | Pepper |
| 2 | Cloves garlic, minced | |
| 14 1/2 | oz | Italian-style stewed |
| tomatoes 1 can | ||
| undrained | ||
| and chopped | ||
| 8 | c | Hot cooked farfalle, 4 cups |
| uncooked bow-tie pasta |
INSTRUCTIONS
Combine first 7 ingredients in a large bowl; stir well. Add pasta; toss gently. Yield: 8 servings (serving size: 1 cup). Per serving: 440 Calories; 5g Fat (10% calories from fat); 15g Protein; 82g Carbohydrate; 9mg Cholesterol; 323mg Sodium Serving Ideas : Serve at room temperature. NOTES : After work or working out, I don't want to wait for dinner--that's why this recipe is one of my favorites. I just toss the ingredients together, add hot pasta, and it's ready. -- Grant Lovallo, Tucson, Arizona. Recipe by: Cooking Light, May 1995, page 121 Posted to MC-Recipe Digest V1 #413 by igor@digex.net on Jan 28, 1997.
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