| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
August 1995 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Small pasta shells or orzo; (rice-shaped pasta) |
|
|
; (about 4 ounces) |
| 1 |
lg |
Lemon |
| 2 |
tb |
Olive oil |
| 1 |
|
Carrot; grated |
| 4 |
|
Radishes; trimmed, thinly |
|
|
; sliced |
| 1/3 |
c |
Chopped fresh chives or green onions |
INSTRUCTIONS
Cook pasta in medium pot of boiling salted water until just tender but
still firm to bite. Drain pasta; rinse under cold water and drain well.
Grate enough lemon peel to measure 1/2 teaspoon. Squeeze enough juice from
lemon to measure 1 1/2 tablespoons. Place lemon peel and juice in medium
bowl. Whisk in oil. Mix in carrot, radishes and chives, then pasta. Season
to taste with salt and pepper. Let stand 10 minutes to blend flavors.
2 Servings; can be doubled.
Bon Appetit August 1995
Converted by MC_Buster.
Per serving: 285 Calories (kcal); 27g Total Fat; (79% calories from fat);
2g Protein; 14g Carbohydrate; 0mg Cholesterol; 31mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit;
5 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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