Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Farfalle pasta; (bow ties) |
| ½ cup | Vegetable oil |
| 2 bunches | Scallions; cut into 3 inch julienne |
| ¾ cup | Bottled hot or medium salsa |
| 4 ounces | Jack cheese; shredded or Montery Jack cheese |
| \N x | 371 calories |
| \N x | 16 g protein |
| \N x | 51 g carbohydrate |
| \N x | 12 g fat |
| \N x | 25 mg cholesterol |
| \N x | 211 mg sodium |
NUTRITIONAL INFORMATION/SERV
1. In large saucepan, in boiling, salted water, cook pasta as package label directs, until al dente.
2. Meanwhile, in medium skillet, heat oil over medium-high heat; in batches, fry scallions until crisp and beginning to brown, about 2 minutes each batch. Drain on paper towels.
3. Drain pasta; return to saucepan. Add salsa and cheese; toss to coat. Plce in serving bowl; to with ffried scallions.
From: McCall's August 1993. Happy Charring ~-- EZPoint V2⅕ * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38889 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:50 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags: