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Farfalle with Cilantro Salsa


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Pasta

Ingredients:

  • 3 oz Crumbled feta cheese, (3/4 cup)
  • 1/4 c Chopped fresh cilantro
  • 1 1/2 ts Olive oil
  • 1/4 ts Salt
  • 1/8 ts Pepper
  • 2 Cloves garlic, minced
  • 14 1/2 oz Italian-style stewed tomatoes, (1 can) undrained and chopped
  • 8 c Hot cooked farfalle (4 cups uncooked bow-tie pasta)

Directions:

Combine first 7 ingredients in a large bowl; stir well. Add pasta; toss gently. Yield: 8 servings (serving size: 1 cup).
 
Per serving: 440 Calories; 5g Fat (10% calories from fat); 15g Protein; 82g Carbohydrate; 9mg Cholesterol; 323mg Sodium
 
Serving Ideas : Serve at room temperature.
 
NOTES : After work or working out, I don't want to wait for dinner--that's why this recipe is one of my favorites. I just toss the ingredients together, add hot pasta, and it's ready. -- Grant Lovallo, Tucson, Arizona.
 
Recipe by: Cooking Light, May 1995, page 121
 
Posted to MC-Recipe Digest V1 #413 by igor@digex.net on Jan 28, 1997.