| 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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