| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Pasta, Main dish, Ronzoni |
8 |
Servings |
INGREDIENTS
| 16 |
oz |
Vermicelli or Thin Spaghetti; uncooked |
| 3 |
lg |
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
A Message from our Provider:
“Jesus: Gateway to the supernatural”