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