| 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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