| Farfalle with Cilantro Salsa
3 ounces of Crumbled feta cheese, (3/4
1/4 cup of chopped fresh cilantro
1 1/2 teaspoons of olive oil
1/4 teaspoon of salt
1/8 teaspoon of pepper
2 Cloves garlic, minced
14 1/21 ounces Italian-style stewed tomatoes
8 cups of Hot cooked farfalle |
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Combine first 7 ingredients in a large bowl; stir well. Add pasta; toss gently. Yield: 8 servings (serving size: 1 cup). Per serving: 440 Calories; 5g Fat (10% calories from fat); 15g Protein; 82g Carbohydrate; 9mg Cholesterol; 323mg Sodium 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 its ready. -- Grant Lovallo, Tucson, Arizona. Recipe by: Cooking Light, May 1995, page 121 Posted to MC-Recipe Digest V1 #413 by igor@digex.net on Jan 28, 1997.
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