Pasta With Fresh Tomatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Pasta | 8 | Servings | |
INGREDIENTS
| 4 | c | Diced seeded tomato |
| 3 | T | Chopped fresh oregano |
| 3 | T | Minced green onions |
| 3 | T | Fresh lemon juice |
| 1 | T | Olive oil |
| 1 | t | Coriander seeds, crushed |
| 1/4 | t | Salt |
| 1/8 | t | Crushed red pepper |
| 2 | Garlic cloves, minced | |
| 6 | c | Hot cooked vermicelli |
| 3/4 pound uncooked pasta |
INSTRUCTIONS
Combine first 9 ingredients in a large bowl, and toss well. Add the pasta; toss well. Yield: 8 servings (serving size: 1 cup). Posted to MC-Recipe Digest V1 #172 Date: Sun, 28 Jul 1996 19:45:50 -0400 From: TheCookie@aol.com Serving Ideas : Serve at room temperature. NOTES : Canned tomatoes would make this dish too watery, so I always use fresh ingredients. I usually let the salsa sit for a few minutes before I mix it with the pasta. -- Dolores LaGaipa, Huntington, Connecticut.
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Nutrition (calculated from recipe ingredients)
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Calories: 323
Calories From Fat: 20
Total Fat: 2.3g
Cholesterol: 0mg
Sodium: 245.4mg
Potassium: 265.2mg
Carbohydrates: 68.6g
Fiber: 2.1g
Sugar: 3.1g
Protein: 8.1g