| 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 |
tb |
Garlic; minced |
| 2 |
c |
Tomatoes; red ripe, peeled |
|
|
; and seeded |
| 2 |
tb |
Basil; fresh, chopped |
| 1 |
c |
Brie; peeled and chopped |
| 1/4 |
ts |
Black peppercorns; crushed |
| 2 |
tb |
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
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