Pasta with gremolata
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| Parsley Sprigs; Optional | ||
Directions
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.