| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Main dish, Pasta, Ronzoni | 8 | Servings | |
INGREDIENTS
| 16 | oz | Vermicelli or Thin |
| Spaghetti uncooked | ||
| 3 | Diced fresh tomato | |
| 1/4 | lb | Part-skim mozzarella |
| cut into small cubes | ||
| 1/3 | c | Olive or vegetable oil |
| 1/4 | c | Chopped fresh basil leaves |
| 2 | Cloves garlic, minced | |
| Salt/pepper to taste | ||
| Grated Parmesan cheese |
INSTRUCTIONS
Cook pasta according to package directions; drain. Meanwhile; on large serving platter or bowl; stir together remaining ingredients except Parmesan cheese. Add hot pasta to serving platter; toss with basil mixture until thoroughly combined. Sprinkle with Parmesan cheese; serve immediately. 8 servings. Prep Time: 15 min. Start to Finish: 20 min. Posted to MM-Recipes Digest by "Paula M. Veltre" <demoness@bellatlantic.net> on Nov 16, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 346
Calories From Fat: 77
Total Fat: 8.7g
Cholesterol: 27.8mg
Sodium: 502.6mg
Potassium: 216.3mg
Carbohydrates: 49.4g
Fiber: 1.5g
Sugar: 1.9g
Protein: 17.6g