| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Italian2 | 4 | Servings |
INGREDIENTS
| 1 | lb | Pasta bow ties, farfalle |
| cooked | ||
| as directed | ||
| 1/4 | c | Olive oil |
| 2 | T | Garlic, minced |
| 2 | c | Tomatoes, red ripe peeled |
| and seeded | ||
| 2 | T | Basil, fresh chopped |
| 1 | c | Brie, peeled and chopped |
| 1/4 | t | Black peppercorns, crushed |
| 2 | T | Parsley, chopped |
INSTRUCTIONS
Cook pasta as directed on package. While pasta is cooking, heat oil in a skillet. Add garlic and cook over high heat 20-30 seconds. Add the tomatoes and cook, chopping with a wooden spoon, for about 5-8 minutes. Stir in the basil. Drain pasta. Toss with the tomato mixture. Add the chopped Brie and toss. Turn onto a serving platter. Sprinkle with the crushed pepper and chopped parsley. Serve hot. Per serving: 272 Calories (kcal); 24g Total Fat; (76% calories from fat); 9g Protein; 7g Carbohydrate; 36mg Cholesterol; 237mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Recipe by: Charles Converted by MM_Buster v2.0n.
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