Stephanie hodge's pasta with fresh veggies
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
8 | Plum tomatoes, diced | |
2 | tablespoons | Basil, fresh, fine chopped |
1 | tablespoon | Chives, fresh, fine choppedf |
2 | tablespoons | Parsley, fine chopped |
3 | Garlic cloves, pressed | |
⅓ | cup | Olive oil, extra-virgin |
½ | cup | Cheese, mozzarella, grated |
Salt & pepper to taste | ||
1 | pounds | Fettuccine |
Parmesan cheese, grated |
Directions
In a medium bowl, combine tomatoes, basil, chives, parsley, garlic, olive oil, mozzarella, salt and pepper. To enhance flavor, let stand at room temperature for at least 1 hour. In a large pot, boil fettuccine until al dente. Drain and rinse with cold water. Pour sauce over pasta, and sprinkle with Parmesan. I think I got it right !!! Paula in NYC jwdn78a Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Oct 23, 1998