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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Pasta 4 Servings

INGREDIENTS

4 Ripe tomatoes, chopped
6 T Extra virgin olive oil
Gen. amount fresh basil
leaves roughly torn
Salt
Freshly ground black pepper
1/2 c Fresh ricotta cheese
14 oz Conchigliepasta shells or
similar
1 c Parmigiano Reggiano
freshly grated
Extra virgin olive oil, for
drizzling

INSTRUCTIONS

In a large bowl mix the tomatoes, olive oil, salt and black pepper
together. Leave to infuse for at least 15 minutes, then add the
Ricotta. Cook the pasta in plenty of lightly salted water until al
dente. Drain and toss together with the tomatoes and ricotta.  Sprinkle
generously with Parmesan and drizzle with olive oil. Serves  4 to 6.
Posted to EAT-L Digest 24 Jul 96  Date:    Thu, 25 Jul 1996 01:39:20
EDT  From:    erika metzieder <100627.3022@COMPUSERVE.COM>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 62
Calories From Fat: 23
Total Fat: 2.6g
Cholesterol: 9.5mg
Sodium: 273.3mg
Potassium: 254.3mg
Carbohydrates: 6.2g
Fiber: 1.2g
Sugar: 2.8g
Protein: 4.4g


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