Farfalle with cilantro salsa
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Crumbled feta cheese, (3/4 cup) |
| ¼ | cup | Chopped fresh cilantro |
| 1½ | teaspoon | Olive oil |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 2 | Cloves garlic, minced | |
| 14½ | ounce | Italian-style stewed tomatoes, (1 can) undrained and chopped |
| 8 | cups | Hot cooked farfalle (4 cups uncooked bow-tie pasta) |
Directions
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 it's ready. -- Grant Lovallo, Tucson, Arizona.
Recipe by: Cooking Light, May 1995, page 121 Posted to MC-Recipe Digest V1 #413 by igor@... on Jan 28, 1997.
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