PASTA--Garden Tomato Fettuccine

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* Exported from MasterCook *

 

Garden Tomato Fettuccine

 

Recipe By :Nikki Fay, Artists in the Kitchen, Portland, OR

Serving Size : 4 Preparation Time :0:00

Categories : ENTREES Noodles/Pasta

 

 

Amount Measure Ingredient -- Preparation Method

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Topping:

8 seeded and finely chopped Roma tomatoes

2 Tablespoons extra virgin olive oil

1 1/2 Tablespoons minced fresh basil

1/2 Tablespoon minced fresh oregano

2 cloves garlic -- pressed

2 ounces freshly grated Parmesan cheese

Pasta:

8 ounces dry fettuccine -- spaghetti or angel hair pasta

1 Tablespoon vegetable or olive oil

 

Fill a 4 quart pot with 2 quarts warm water. Add oil to water to prevent pasta

strands from sticking together. When water reaches a boil, add pasta. If the

pasta is longer than the height of the water level, lean the pasta against the

side of the pot.

 

As the pasta softens, stir gently to submerge the pasta. Cook until tender but

not soft. Drain well and transfer to large bowl. Add extra virgin olive oil,

tomatoes, garlic and herbs; toss gently.

 

Divide into portions and top with Parmesan cheese.

 

Source:

" 1998 http://www.lbcc.cc.or.us/~fayn/ "

 

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Per serving: 324 Calories (kcal); 8g Total Fat; (22% calories from fat); 9g

Protein; 54g Carbohydrate; 0mg Cholesterol; 26mg Sodium

Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

NOTES : An excellent choice for a quick lunch or supper, this dish epitomizes

the idea of freshness. Recently harvested herbs are essential for this recipe.

If basil and oregano are not available, use chives, marjoram, or finely chopped

spring onions. Better yet, start your own windowsill herb garden. Serve with

Basic Greens Salad, Individual Summer Squash Frittatas and your favorite Italian

bread.

Nutr. Assoc. : 0 20183 0 0 0 0 0 0 3274 0