Pasta With Gremolata
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pasta | 4 | Servings | ||
INGREDIENTS
| 1 | c | Finely Chopped Fresh Parsley |
| 1/2 | t | Grated Lemon Rind |
| 2 | Garlic Cloves, Minced | |
| 1 | T | Olive Oil, Divided |
| 14 1/2 | oz | Plum Tomatoes, Undrained And |
| Choppe | ||
| 1 | T | Chopped Fresh Basil |
| 3 | c | Hot Cooked Penne Pasta |
| Parsley Sprigs, Optional |
INSTRUCTIONS
Combine first 3 ingredients; stir well, and set aside. Heat 1 1/2 teaspoons olive oil in a medium skillet over medium heat. Add tomatoes; bring to a boil, and cook 10 minutes. Remove from heat, and stir in basil. Combine 1 1/2 teaspoons olive oil and pasta in a large bowl, and toss well. Add parsley mixture and tomato mixture, tossing gently to coat. Serve warm. Garnish with parsley sprigs, if desired. Recipe by: Cooking Light Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@columbus.rr.com> on Sep 15, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 357
Calories From Fat: 36
Total Fat: 4g
Cholesterol: 0mg
Sodium: 186.6mg
Potassium: 280.9mg
Carbohydrates: 65.7g
Fiber: 5.9g
Sugar: <1g
Protein: 13.4g