| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Italian, Low fat, Main dishes, Pasta, Want to try | 4 | Servings | |
INGREDIENTS
| 3/4 | lb | Red Cherry Tomatoes, Cut In |
| Half | ||
| 3/4 | lb | Yellow Cherry Tomatoes, Cut |
| In Half | ||
| 4 | Shallots, Diced Fine In Food | |
| Processor | ||
| 1 | lb | Spaghetti, Note 1 |
| 1 | t | Olive Oil |
| 1/3 | c | Whole Fresh Basil Leaves |
| 16 | g Sod 25mg CFF 6.6% |
INSTRUCTIONS
Note 1: Use dried spaghetti NOT fresh In hot saucepan put a little oil and saute shallots, tomatoes, salt and pepper about 5 min until the tomatoes soften but don't break down and collapse. Cook spaghetti al dente, then drain and put into bowl. Pour sauce over it. Toss in whole basil leaves and mix. Plate NOTES : Cal 483,2 Total Fat 3.5g Sat Fat 0.5g Carb 96.3g Fib 4.4g Pro Recipe by: Home Cooking Vol 2, Amy Coleman Posted to EAT-LF Digest by Reggie Dwork <[email protected]> on Apr 29, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1202
Calories From Fat: 307
Total Fat: 34.3g
Cholesterol: 152mg
Sodium: 195.2mg
Potassium: 2497.3mg
Carbohydrates: 157.6g
Fiber: 6.7g
Sugar: 3.1g
Protein: 68.8g