pasta salad, roasted tomatoes

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I missed pasta day again. Or I'm early this time ;-) 2 recipes.

 

 

* Exported from MasterCook *

 

Roasted Fresh Tomatoes

 

Recipe By :Quick and Light Magazine

Serving Size : 0 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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6 8-oz each fresh tomatoes

2 tablespoons vegetable oil

1/2 teaspoon dried basil leaves -- crushed

1/4 teaspoon dried thyme leaves -- crushed

1/4 teaspoon salt

1/4 teaspoon ground black pepper

 

Preheat oven to 425 degrees. Use tomatoes held at room temperature until fully

ripe. Core tomatoes; cut in halves horizontally; gently squeeze to remove seeds.

Place cut side up on a rack in a broiler pan; set aside.

 

In a small bowl, combine oil, basil, thyme, salt and black pepper; brush over

cut sides of tomatoes. Place tomatoes cut side down. Bake until well browned,

about 30 minutes. Remove tomato skins if desired. Serve hot, warm or cold.

 

Source:

" http://www.quickandlightmagazine.com/pastafeat.html "

Yield:

" 3 cups "

 

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Per Serving (excluding unknown items): 505 Calories; 31g Fat (50.5% calories

from fat); 11g Protein; 58g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol;

645mg Sodium. Exchanges: 0 Grain(Starch); 11 Vegetable; 5 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 1492 0 0

 

 

* Exported from MasterCook *

 

Roasted Tomato and Mozzarella Pasta Salad

 

Recipe By :Quick and Light Magazine

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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3 cups rotelle (corkscrew pasta) -- (8-ounces) uncooked

3 cups roasted fresh tomatoes -- see separate recipe

1 cup green bell pepper -- 1/2-inch pieces

3/4 cup fat-free mozzarella cheese -- 1/2-inch pieces

1/4 cup chopped mild red onion

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/3 cup prepared red wine vinaigrette salad dressing

 

Cook pasta according to package directions; rinse and drain; place in large

bowl.

 

Cut Roasted Fresh Tomatoes in chunks; add to pasta along with green pepper,

mozzarella cheese, onion, salt and black pepper. Pour salad dressing over all;

toss to coat. Served garnished with basil leaves, if desired.

 

Per serving: 359 calories, 14.6 g protein, 13 g fat (3.9 g saturated fat), 47.4

g carbohydrates, 768 mg sodium, 15.3 mg cholesterol.

 

Source:

" http://www.quickandlightmagazine.com/pastafeat.html "

 

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Per Serving (excluding unknown items): 298 Calories; 12g Fat (31.2% calories

from fat); 14g Protein; 44g Carbohydrate; 4g Dietary Fiber; 4mg Cholesterol;

453mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 3 Vegetable; 2 Fat.

 

NOTES : Here is a sample of one of the easy and delicious pasta recipes you will

find in the premiere edition of Pasta Magazine.

 

Nutr. Assoc. : 320 26615 0 0 2679 0 0 5456

 

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