Pasta Wit Fresh Basil, Tomato & Parmesan
Yield
8 servingsPrep
10 minCook
25 minReady
40 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
radiatore
|
* |
| ½ | cup |
olive oil
|
|
| 2 | tablespoons |
lemon juice
fresh |
|
| 1 ½ | cups |
basil
chopped |
*
|
| 3 | cups |
italian plum (roma) tomatoes
chopped |
|
| ¾ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
radiatore
|
* |
| 118 | ml |
olive oil
|
|
| 3E+1 | ml |
lemon juice
fresh |
|
| 355 | ml |
basil
chopped |
*
|
| 7.1E+2 | ml |
italian plum (roma) tomatoes
chopped |
|
| 177 | ml |
Parmesan cheese
grated |
|
Directions
Cook pasta in 4 qts boiling water until very al dente.
Drain and toss with olive oil and lemon juice.
Cool to room temperature, occasionally stirring the pasta to coat throughly.
Add chopped basil, tomatoes, cheese and salt and pepper to taste.
Mix throughly but gently.
Garnish with basil leaves.
