| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Main course, Pasta*, Quick dishe, Vegetarian* | 2 | Servings |
INGREDIENTS
| 1/2 | lb | Whole wheat ziti or spirals |
| 1 1/2 | c | Diced mozzarella and |
| provolone any proportion | ||
| 1/4 | c | Grated Parmesan cheese |
| 1/2 | c | Minced parsley |
| 1 | t | Dried basil |
| 2 | Cloves garlic, split | |
| 2 | T | Oil, prefably at least part |
| olive oil | ||
| Pepper |
INSTRUCTIONS
* Good with green fusilli. Bring a pot of water to a boil, salt slightly, and cook pasta until jun tender, about 12 minutes. Meanwhile, combine cheeses, parsley, and basil. Put split cloves of garlic in a small saucepan or heatproof measuring cup with oil and cook slowly over low heat until garlic is just brown. Discard garlic. Drain pasta. Return to pot and toss with cheeses, herbs, and hot garlic oil. Warm gently until cheese softens but still holds its shape. Season liberally with pepper. Serves 4. (At our house, served 2 as a main course with a small salad.) Recipe By : American Wholefoods Cuisine (Nikki and David Goldbeck) Posted to EAT-L Digest 10 November 96 Date: Mon, 11 Nov 1996 09:37:05 +0100 From: Kaye Sykes <Sykes.Kaye@UNIFACE.NL>
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Nutrition (calculated from recipe ingredients)
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Calories: 437
Calories From Fat: 291
Total Fat: 33g
Cholesterol: 74.4mg
Sodium: 813.7mg
Potassium: 217.8mg
Carbohydrates: 5.8g
Fiber: <1g
Sugar: 1.4g
Protein: 29.7g