Guest guest Posted June 15, 2000 Report Share Posted June 15, 2000 * Exported from MasterCook * Light Summer Pasta Recipe By :Simply Vegetarian - Sue Spitler Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces spaghetti 1 pound Italian plum tomatoes -- chopped 3/4 cup (3 oz) reduced-fat mozzarella cheese -- cubed (1/4 inch) 3 tablespoons finely chopped fresh basil OR 2 teaspoons dried basil 2 tablespoons finely chopped parsley Garlic Viniagrette 3 tablespoons red wine vinegar 2 tablespoons olive oil 2 teaspoons minced garlic 1/4 teaspoon salt 1/8 teaspoon pepper Cook spaghetti according to package directions. Rinse under cold water until cool; drain well. Combine spaghetti, tomatoes, cheese, and herbs in salad bowl. Mix all viniagrette ingredients and pour over salad and toss. Description: " The fragrant aroma and flavor of fresh herbs and garlic accent summer ripe tommatoes in this salad. " - - - - - - - - - - - - - - - - - - - Per serving: 357 Calories (kcal); 12g Total Fat; (29% calories from fat); 14g Protein; 49g Carbohydrate; 11mg Cholesterol; 259mg Sodium Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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