Guest guest Posted March 23, 2000 Report Share Posted March 23, 2000 * Exported from MasterCook * Farfalle With Cilantro Salsa Recipe By : Cooking Light, May 1995, page 121 Serving Size : 8 Preparation Time :0:21 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces crumbled feta cheese -- (3/4 cup) 1/4 cup chopped fresh cilantro 1 1/2 teaspoons olive oil 1/4 teaspoon salt 1/8 teaspoon pepper 2 cloves garlic -- minced 14 1/2 ounces Italian-style stewed tomatoes -- (1 can) undrained and chopped 8 cups hot cooked farfalle (4 cups uncooked bow-tie pasta) Combine first 7 ingredients in a large bowl; stir well. Add pasta; toss gently. Yield: 8 servings (serving size: 1 cup). - - - - - - - - - - - - - - - - - - Serving Ideas : Serve at room temperature. NOTES : After work or working out, I don't want to wait for dinner--that's why this recipe is one of my favorites. I just toss the ingredients together, add hot pasta, and it's ready. -- Grant Lovallo, Tucson, Arizona. Nutr. Assoc. : 0 0 0 0 0 0 5132 0 4363 0 Quote Link to comment Share on other sites More sharing options...
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