Fresh basil dressing (skinny pasta)
4 servings
Ingredients
| Quantity | 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 |
Directions
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.