Salsa Pasta Ole
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
bow-tie pasta (farfalle)
|
|
| ½ | cup |
vegetable oil
|
|
| 2 | bunch |
scallions, spring or green onions
cut into 3 inch julienne |
*
|
| ¾ | cup |
salsa
hot or medium |
|
| 4 | ounces |
monterey jack cheese
or Montery Jack cheese, shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
bow-tie pasta (farfalle)
|
|
| 118 | ml |
vegetable oil
|
|
| 2 | bunch |
scallions, spring or green onions
cut into 3 inch julienne |
*
|
| 177 | ml |
salsa
hot or medium |
|
| 115.6 | ml/g |
monterey jack cheese
or Montery Jack cheese, shredded |
|
Directions
In large saucepan, in boiling, salted water, cook pasta as package label directs, until al dente.
Meanwhile, in medium skillet, heat oil over medium-high heat; in batches, fry scallions until crisp and beginning to brown, about 2 minutes each batch.
Drain on paper towels.
Drain pasta; return to saucepan.
Add salsa and cheese; toss to coat.
Place in serving bowl; top with fried scallions.
