Yield: 1 servings
|1 pounds||Dried or 1 1/4 pound fresh fettuccine|
|¼ cup||Olive oil|
|1 medium||Clove garlic; minced|
|2½ pounds||Tomatoes; peeled, seeded, and|
|\N \N||; coarsely chopped,|
|\N \N||; or about 3 cup|
|\N \N||; chopped canned|
|\N \N||; Italian tomatoes|
|\N \N||; (28-ounce can)|
|2½ teaspoon||Finely grated lemon zest; (1 medium lemon) ,|
|\N \N||; about|
|½ cup||Packed; fresh mint leaves,|
|\N \N||; chopped|
|\N \N||Salt and freshly ground pepper|
|\N \N||Mint sprigs for garnish|
This dish takes its name from the summer-fresh combination of mint leaves, lemon, and juicy, ripe tomatoes. This is one of those dishes that's just as good cold or at room temperature as it is hot.
Cook the pasta in a large pot of boiling salted water until al dente.
Meanwhile, heat the oil in a medium saucepan over medium-high heat. Cook garlic for 1 minute. Reduce heat to medium; add tomatoes and lemon zest.
Cook, stirring often, for 2 minutes. Stir in the mint and cook 1 more minute. Salt and pepper to taste. Keep warm over low heat just until pasta is done. Do not overcook, or sauce will lose its fresh flavor. Drain pasta and toss with sauce. Garnish with mint sprigs. Make 4 main courses or 6 to 8 first course or side dish servings.
From Cooking Smart: Recipes, Tips, and Techniques for Really Using the Time-Saving Work-Saving Gadgets in Your Kitchen to Create Delicious Food by Sharon Tyler Herbst (Copyright 1992 Harper Collins).
Converted by MC_Buster.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.