Fresh basil dressing (skinny pasta)

Yield: 4 servings

Measure Ingredient
⅓ cup Red wine vinegar; or balsamic
2 tablespoons Olive oil
3 tablespoons Fresh basil; finely chopped
2 Cloves garlic; minced
½ teaspoon Salt
¼ teaspoon Pepper

Makes ⅔ cup or 8 servings. Nutrition not estimated separately. This recipe used by another in this book. XREF: "Fusilli with Fresh Tomatoes and Corn".

Mix all ingredients; refrigerate until serving time. Stir before using.

From ISBN 0-940625-79-2 (paper). Skinny Pasta is published by Surrey Books, Inc. (Chicago). Copyright (c) 1994 by Sue Spitler. Part of a series. Pat Hanneman (Ed.), MasterCook 3: Dec 1996.

NOTES : Add a few fennel seed for more flavor.

Recipe by: Sue Spitler (1994)

Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Jun 19, 1999, converted by MM_Buster v2.0l.

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