| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Veg09 |
4 |
servings |
INGREDIENTS
| 8 |
oz |
Rigati or rigatoni pasta |
| 4 |
|
Cloves garlic; peeled |
| 2 |
|
Thin lemon slices |
| 2 |
lg |
Tomatoes; peeled & seeded, |
|
|
; finely diced |
| 2 |
tb |
Fresh parsley; minced |
| 2 |
tb |
Fresh basil; minced |
| 1/2 |
ts |
Dried marjoram; crumbled |
| 2 |
ts |
Extra-virgin olive oil |
|
|
Salt & freshly ground pepper to taste |
INSTRUCTIONS
Cook pasta per package directions with garlic and lemon slices.
Combine chopped tomatoes in a bowl with parsley, basil, and marjoram.
Drain pasta and turn into a warmed serving bowl. Remove lemon slices and
garlic cloves. Push garlic through a press into the tomato mixture along
with the oil. Spoon tomato mixture over hot pasta and toss until
ingredients are combined. Season with salt and pepper to taste.
Recipe by: The No-Tofu Vegetarian Cookbook
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