Yield: 4 servings
|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|
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: