Yield: 4 servings
|1 cup||Finely Chopped Fresh Parsley|
|½ teaspoon||Grated Lemon Rind|
|2 larges||Garlic Cloves; Minced|
|1 tablespoon||Olive Oil; Divided|
|14½ ounce||Plum Tomatoes; Undrained And Choppe|
|1 tablespoon||Chopped Fresh Basil|
|3 cups||Hot Cooked Penne Pasta|
|\N \N||Parsley Sprigs; Optional|
Combine first 3 ingredients; stir well, and set aside. Heat 1½ teaspoons olive oil in a medium skillet over medium heat. Add tomatoes; bring to a boil, and cook 10 minutes. Remove from heat, and stir in basil. Combine 1 ½ teaspoons olive oil and pasta in a large bowl, and toss well. Add parsley mixture and tomato mixture, tossing gently to coat. Serve warm.
Garnish with parsley sprigs, if desired.
Recipe by: Cooking Light
Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@...> on Sep 15, 1999, converted by MM_Buster v2.0l.