Pasta with gremolata

Yield: 4 servings

Measure 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
\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.

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