Pasta with fresh tomatoes

8 Servings

Ingredients

Quantity Ingredient
4 cups Diced seeded tomato
3 tablespoons Chopped fresh oregano
3 tablespoons Minced green onions
3 tablespoons Fresh lemon juice
1 tablespoon Olive oil
1 teaspoon Coriander seeds -- crushed
¼ teaspoon Salt
⅛ teaspoon Crushed red pepper
2 Garlic cloves -- minced
6 cups Hot cooked vermicelli
(3/4 pound uncooked pasta)

Directions

Combine first 9 ingredients in a large bowl, and toss well. Add the pasta; toss well. Yield: 8 servings (serving size: 1 cup).

Recipe By : Cooking Light, May 1995, page 118 From: Date:

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