| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta | 4 | Servings | |
INGREDIENTS
| 4 | c | Chopped tomato |
| 1 | tb | Olive oil |
| 1 | tb | Red wine vinegar |
| 2 | tb | Chopped fresh basil |
| 1/4 | ts | Salt |
| 1/8 | ts | Crushed red pepper |
| 1 | Clove garlic, minced | |
| 4 | c | Cooked angel hair pasta, cooked without salt or fat |
| 1/4 | c | Crumbled feta cheese, (1 ounce) |
INSTRUCTIONS
Combine first 7 ingredients in a bowl, and stir well. Let stand 10 minutes. Yield: 4 servings (serving size: 1 cup tomato mixture, 1 cup pasta, and 1 tablespoon cheese). Per serving: 474 Calories; 7g Fat (13% calories from fat); 16g Protein; 87g Carbohydrate; 6mg Cholesterol; 235mg Sodium NOTES : Serve at room temperature over pasta, and sprinkle with feta cheese. Recipe by: Cooking Light, June 1994, page 106 Posted to MC-Recipe Digest V1 #403 by igor@digex.net on Jan 28, 1997.
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