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Recipe Name: Alan Alda's Che-cha Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Pasta Comments:
Preparation Time:
Number of Servings: 5

14 Fresh Italian plum tomatoes
2 Handfuls fresh basil leaves
1 Garlic clove, minced
1/3 Pound(s) Reduced-fat mozzarella
1 Tablespoon(s) Olive oil
10 Ounce(s) Fusilli, corkscrew pasta
[NAH Editor's note: We didn't boil or peel the tomatoes and it was
still delicious.] DIRECTIONS: =========== Fill a pot with enough water
to cover the tomatoes. Bring to a boil and drop the tomatoes in.
Remove them after about 10 seconds, then peel and chop them. Mix the
tomatoes, basil, garlic, and cheese with the olive oil. Let stand in
a covered bowl at room temperature for at least 3 hours. Cook the
fusilli. Drain. Add the tomato sauce to the hot fusilli. Mix well.
Serve warm. Per Serving: Calories: 332 Protein: 19 grams :
Carbs: 51 grams Sodium: 188 mg Fat: 7 grams (19% of calories)
Source: "Cooking with the Stars" * Published in "Nutrition Action
Healthletter", March 1994 * Typed for you by Karen Mintzias File

Nutrition (calculated from recipe ingredients)
Calories: 64
Calories From Fat: 30
Total Fat: 3.4g
Cholesterol: <1mg
Sodium: 159.6mg
Potassium: 233.9mg
Carbohydrates: 7.6g
Fiber: 2.3g
Sugar: 4.7g
Protein: 2.5g

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