| 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 |
ts |
Olive Oil |
| 1/3 |
c |
Whole Fresh Basil Leaves |
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 16.7g
Sod 25mg CFF 6.6%
Recipe by: Home Cooking Vol 2, Amy Coleman
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Apr 29,
1999, converted by MM_Buster v2.0l.
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