Yield: 4 servings
|⅓ cup||Red wine vinegar; or balsamic|
|2 tablespoons||Olive oil|
|3 tablespoons||Fresh basil; finely chopped|
|2||Cloves garlic; minced|
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.