Farfalle with cilantro salsa

Yield: 8 Servings

Measure 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 \N 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)

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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