Pasta con Pomodoro Crudo (Pasta with Fresh Tomatoes) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati Recipe

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Ingredients

Cost per recipe $3.10 view details
  • 1 lb rigatoni pasta
  • 1 lb grape tomatoes or tomatoes on the vine (cut into cubes)
  • 8 ounces fresh mozzarella cut into cubes
  • 6-7 fresh basil leaves washed
  • 3 tablespooons extra virgin,cold pressed olive oil
  • salt to taste

Directions

  1. Cook pasta as directed on package, drain. Place in bowl, let cool. When cool, place in other ingredients except basil leaves, salt to taste,stir. Top with fresh basil leaves, place in refrigerator for 30 minutes, serve.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 228g
Calories 681  
Calories from Fat 446 65%
Total Fat 50.7g 63%
Saturated Fat 29.83g 119%
Trans Fat 0.0g  
Cholesterol 179mg 60%
Sodium 1422mg 59%
Potassium 179mg 5%
Total Carbs 5.02g 1%
Dietary Fiber 0.0g 0%
Sugars 2.34g 2%
Protein 50.35g 81%
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