Fresh tomatoes with fettucine
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | mediums | Ripe tomatoes; diced (1.5#) |
| 1 | medium | Red onion; chopped |
| 1 | each | Garlic clove; put thru press |
| ¾ | cup | Shredded fresh basil |
| 1 | cup | Chopped parsley |
| ⅓ | cup | Coarsely crumbled feta cheese |
| 3 | tablespoons | Extra virgin olive oil |
| 2 | teaspoons | Balsamic vinegar |
| x | Salt and pepper (to taste) | |
| 1 | pounds | Fettucine |
| ¼ | cup | Chopped black olives; preferably oil cured (opt.) |
Directions
Combine all except fettucine. Cook fettucine al dente and add to tomatoes. Top with olives, if desired. Serve warm, cold or at room temperature. Serves 8.
PER SERVING: 311 calories; 10g protein; 49g carbo; 3.2g fiber; 8.5g fat (2.4g saturated); 129mg sodium.
From: Jean Carper in "Eat Smart," USA WEEKEND, 8/11-13/95.
Typed by iRis gRayson.
Submitted By IRIS GRAYSON On 08-16-95
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