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Basil Pasta with Tomatoes and Feta















Trans-fat Free, Good source of fiber


For the pasta
1 ½ cups basil
1 clove garlic
2 large eggs
½ teaspoon olive oil
1 ½ cups unbleached all-purpose flour
1 pinch salt
For the sauce
1 clove garlic
1 tablespoon olive oil
3 each tomatoes
skinned, and chopped
cup vermouth
1 pinch cayenne pepper
1 x salt and black pepper
to taste
2 tablespoons basil
fresh, chopped
6 ounces feta cheese


To make the pasta, purée the basil with the garlic in a food processor.

Add the eggs and the oil, and process to blend.

Add the flour and the salt and process until a ball of dough forms in the center of the processor.

It should be very stiff.

If it is too gummy, process with a bit more flour.

If it's too dry, add a drop of water.

Knead the dough on a floured board for 5 minutes, cover loosely with plastic and allow to rest for 10 minutes.

Roll the pasta to ⅛ inch thickness with a pasta machine or a rolling pin on a floured board and cut into fettuccine.

Bring a large pot of salted water to a vigorous boil while you prepare the sauce.

For the sauce, sauté the garlic in olive oil over high heat for 30 seconds.

Add the tomatoes and vermouth, boil until the alcohol has evaporated.

Season to taste with cayenne, salt and pepper.

Toss in 2 tablespoons chopped fresh basil leaves and cook 20 seconds more.

Remove the garlic from the sauce.

Boil the pasta for 2 minutes in the pot of water.

Drain well.

Add to the hot sauce and toss with the feta cheese.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 199g (7.0 oz)
Amount per Serving
Calories 32734% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 130mg 43%
Sodium 342mg 14%
Total Carbohydrate 14g 14%
Dietary Fiber 3g 10%
Sugars g
Protein 26g
Vitamin A 23% Vitamin C 21%
Calcium 17% Iron 18%
* based on a 2,000 calorie diet How is this calculated?


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