| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chicago |
Salad, Sauce, Xref |
4 |
servings |
INGREDIENTS
| 1/3 |
c |
Red wine vinegar; or balsamic |
| 2 |
tb |
Olive oil |
| 3 |
tb |
Fresh basil; finely chopped |
| 2 |
|
Cloves garlic; minced |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
Makes 2/3 cup or 8 servings. Nutrition not estimated separately. This
recipe used by another in this book. XREF: "Fusilli with Fresh Tomatoes and
Corn".
Mix all ingredients; refrigerate until serving time. Stir before using.
From ISBN 0-940625-79-2 (paper). Skinny Pasta is published by Surrey Books,
Inc. (Chicago). Copyright (c) 1994 by Sue Spitler. Part of a series. Pat
Hanneman (Ed.), MasterCook 3: Dec 1996.
NOTES : Add a few fennel seed for more flavor.
Recipe by: Sue Spitler (1994)
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Jun 19,
1999, converted by MM_Buster v2.0l.
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