| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Fettuccine |
| 3/4 |
lb |
Mozzarella cheese; shredded |
| 1 |
c |
(8 oz) marinated dried tomatoes; cut into slivers lengthwise, 1/4 cup oil reserved |
| 1 |
c |
Pitted black olives;halved |
| 1 |
c |
Fresh basil leaves; loosely packed or 2 Tbsp dried basil |
| 1/4 |
ts |
Black pepper |
| 1 |
tb |
Grated lemon peel |
| 2 |
|
Garlic cloves; finely chopped |
INSTRUCTIONS
Source: Woman's Day Pasta Cookbook
1.. Prepare fettuccine according to package directions until al dente.
2.. While pasta is cooking, in large bolw, combine mozzarella cheese,
tomatoes, reserved oil, olives, basil, pepper, lemon peel and garlic.
3.. Drain pasta and add to bowl; toss with sauce. Serve immediately.
Serves: 6
Calories: 562 Protein: 24g Carbohydrates: 67g Fat: 23g Cholesterol: 44mg
Sodium: 375mg Fiber: 6g
Posted to TNT Recipes Digest by "Lisa Whittington" <esordliw@pacbell.net>
on Feb 18, 1998
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