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: