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Pasta Al Fresco copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati Recipe
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Ingredients
- 1 lb of spaghetti
- 1 lb of cherry or grape tomatoes
- 3 tablespoons extra virgin olive oil
- 2 cloves minced garlic
- small handful fresh basil leaves chopped
- 4 tablespoons Parmigiana-Reggiano cheese
- pinch of salt and freshly ground pepper to taste
Directions
- Wash and cut tomatoes in half, place in bowl, add in minced garlic, olive oil, toss gently, season with salt and pepper. Cook pasta according to package directions,drain and cool. Place in bowl with tomatoes, toss gently. Add in torn basil leaves and toss. Serve . Sprinkle freshly grated Parmigiana Reggiano cheese on top
- Serve with chilled white wine..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 912g | |
| Calories 2307 | |
| Calories from Fat 424 | 18% |
| Total Fat 48.38g | 60% |
| Saturated Fat 7.08g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 185mg | 8% |
| Potassium 1949mg | 56% |
| Total Carbs 406.12g | 108% |
| Dietary Fiber 23.6g | 79% |
| Sugars 65.63g | 44% |
| Protein 63.63g | 102% |
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