Stephanie Hodge’s Pasta With Fresh Veggies
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Alcohol, Main dish, Pasta, Vegetarian | 4 | Servings |
INGREDIENTS
| 8 | Plum tomatoes, diced | |
| 2 | T | Basil, fresh fine chopped |
| 1 | T | Chives, fresh fine choppedf |
| 2 | T | Parsley, fine chopped |
| 3 | Garlic cloves, pressed | |
| 1/3 | c | Olive oil, extra-virgin |
| 1/2 | c | Cheese, mozzarella grated |
| Salt & pepper to taste | ||
| 1 | lb | Fettuccine |
| Parmesan cheese, grated |
INSTRUCTIONS
In a medium bowl, combine tomatoes, basil, chives, parsley, garlic, olive oil, mozzarella, salt and pepper. To enhance flavor, let stand at room temperature for at least 1 hour. In a large pot, boil fettuccine until al dente. Drain and rinse with cold water. Pour sauce over pasta, and sprinkle with Parmesan. I think I got it right !!! Paula in NYC jwdn78a Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Oct 23, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 655
Calories From Fat: 147
Total Fat: 16.7g
Cholesterol: 48mg
Sodium: 763.4mg
Potassium: 329.4mg
Carbohydrates: 88.8g
Fiber: 3.7g
Sugar: <1g
Protein: 35.6g