Bow Tie Pasta with Cherry Tomatoes, Capers, and Basil

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Bow Tie Pasta With Cherry Tomatoes, Capers, and Basil

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<RcpE name= " Bow Tie Pasta With Cherry Tomatoes, Capers, and Basil "

author= " Cooking Light Magazine, August 2000, page 147 " >

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* Exported from MasterCook *

 

Bow Tie Pasta With Cherry Tomatoes, Capers, and Basil

 

Recipe By :Cooking Light Magazine, August 2000, page 147

Serving Size : 4 Preparation Time :0:00

Categories : Main Dish, Vegetarian Pasta, Couscous, etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups hot cooked bow tie pasta

4 cups halved cherry tomatoes -- (about 2 pints)

1/3 cup thinly sliced fresh basil

1/4 cup chopped pitted nicoise olives

2 tablespoons capers

2 tablespoons extra-virgin olive oil

3/4 teaspoon salt

1/2 teaspoon crushed red pepper

1/2 teaspoon freshly ground black pepper

2 garlic cloves -- minced

Red wine vinegar -- (optional)

 

Combine first 10 ingredients in a large bowl and toss well. Sprinkle vinegar

over each serving, if desired.

 

Yield: 4 servings (serving size: 2 cups).

 

CALORIES 315 (26% from fat); FAT 9.1 g (sat 1.3g, mono 5.9g, poly 1.3g); PROTEIN

8.8 g; CARB 50.7 g; FIBER 3.5 g; CHOL 0 mg; IRON 3.4 mg; SODIUM 641 mg; CALC

35mg

 

 

 

 

Yield:

" 2 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 94 Calories (kcal); 7g Total Fat; (64% calories from fat); 1g

Protein; 8g Carbohydrate; 0mg Cholesterol; 452mg Sodium

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

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

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Main Dish, Vegetarian

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Pasta, Couscous, etc.

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Vegetables

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<IngR name= " hot cooked bow tie pasta " unit= " cups " qty= " 4 " ></IngR>

<IngR name= " halved cherry tomatoes " unit= " cups " qty= " 4 " >

<IPrp>

(about 2 pints)

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<IngR name= " thinly sliced fresh basil " unit= " cup " qty= " 1/3 " ></IngR>

<IngR name= " chopped pitted nicoise olives " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " capers " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " extra-virgin olive oil " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 3/4 " ></IngR>

<IngR name= " crushed red pepper " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " freshly ground black pepper " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " garlic cloves " qty= " 2 " >

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minced

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<IngR name= " Red wine vinegar " >

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(optional)

</IPrp>

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<DirT>

Combine first 10 ingredients in a large bowl and toss well. Sprinkle vinegar

over each serving, if desired. & #013; & #010; & #013; & #010;Yield: 4 servings (serving

size: 2 cups). & #013; & #010; & #013; & #010;CALORIES 315 (26% from fat); FAT 9.1 g

(sat 1.3g, mono 5.9g, poly 1.3g); PROTEIN 8.8 g; CARB 50.7 g; FIBER 3.5 g; CHOL

0 mg; IRON 3.4 mg; SODIUM 641 mg; CALC 35mg & #013; & #010; & #013; & #010; & #013; & #010;

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