Salsa pasta ole'

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


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:

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