Pasta with Uncooked Fresh Tomatoes Vinaigrette
Yield
4 servingsPrep
15 minCook
?Ready
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | pounds |
tomatoes
firm, vine ripened, peeled, cored, halved, seeded, and cut into 1/2 inch pieces |
|
| 3 | tablespoons |
olive oil
|
|
| 3 | tablespoons |
lemon juice
|
|
| 1 ½ | tablespoons |
basil
fresh, shredded |
|
| 1 ½ | tablespoons |
parsley leaves
chopped, fresh |
|
| 1 | x |
white pepper
ground |
*
|
| 1 | x |
pasta
cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 793.8 | g |
tomatoes
firm, vine ripened, peeled, cored, halved, seeded, and cut into 1/2 inch pieces |
|
| 45 | ml |
olive oil
|
|
| 45 | ml |
lemon juice
|
|
| 23 | ml |
basil
fresh, shredded |
|
| 23 | ml |
parsley leaves
chopped, fresh |
|
| 1 | x |
white pepper
ground |
*
|
| 1 | x |
pasta
cooked |
*
|
Directions
In a mixing bowl, stir together the tomatoes, oil, lemon juice, basil, and parsley.
Season to taste with white pepper and let the mixture sit at room temperature, uncovered, for 20 to 30 minutes.
Toss with cooked pasta the moment the pasta has been drained.
