Alan Alda's Che-Cha
A scrumptious and simple pasta dish made with italian plum tomatoes and mozzarella cheese.
Yield
5 servingsPrep
30 minCook
30 minReady
60 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14 | fresh |
italian plum (roma) tomatoes
|
*
|
| 2 | x |
basil
leaves, fresh, 2 handfuls, chopped |
*
|
| 1 | each |
garlic cloves
minced |
|
| ⅓ | pounds |
mozzarella cheese
reduced-fat, shredded |
|
| 1 | tablespoon |
olive oil
|
|
| 10 | ounces |
pasta
fusilli (corkscrew) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14 | fresh |
italian plum (roma) tomatoes
|
*
|
| 2 | x |
basil
leaves, fresh, 2 handfuls, chopped |
*
|
| 1 | each |
garlic cloves
minced |
|
| 151.2 | g |
mozzarella cheese
reduced-fat, shredded |
|
| 15 | ml |
olive oil
|
|
| 289 | ml/g |
pasta
fusilli (corkscrew) |
|
Directions
Fill a pot with enough water to cover the tomatoes. Bring to a boil and drop the tomatoes in. Remove them after about 10 seconds, then peel and chop them.
Mix the tomatoes, basil, garlic, and cheese with the olive oil. Let stand in a covered bowl at room temperature for at least 3 hours. Cook the fusilli. Drain. Add the tomato sauce to the hot fusilli. Mix well. Serve warm.
Per Serving: Calories: 332 Protein: 19 grams Carbs: 51 grams Sodium: 188 mg Fat: 7 grams (19% of calories)
- Source: "Cooking with the Stars"
- Published in "Nutrition Action Healthletter", March 1994
