Pasta With Uncooked Fresh Tomatoes Vinaigrett
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Low-cal, Pasta, Sauces | 4 | Servings | |
INGREDIENTS
| 1 3/4 | lb | Firm, vine-ripened tomatoes |
| peeled cored halved | ||
| seeded and cut into 1/2" | ||
| pieces | ||
| 3 | T | Olive oil |
| 3 | T | Lemon juice |
| 1 1/2 | T | Fresh basil leaves, shredde |
| 1 1/2 | T | Chopped fresh parsley |
| Freshly ground white pepper | ||
| Cooked pasta |
INSTRUCTIONS
In a mixing bowl, stir together the tomatoes, oil, lemon juice, basil, and parsley. Season to taste with white pepper and let the mixture sit at room temperature, uncovered, for 20 to 30 minutes. Toss with cooked pasta the moment the pasta has been drained. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 179
Calories From Fat: 90
Total Fat: 10.2g
Cholesterol: 0mg
Sodium: 10.6mg
Potassium: 21mg
Carbohydrates: 22.4g
Fiber: <1g
Sugar: 13g
Protein: <1g