Spaghetti with Green Tomatoes
Yield
6 servingsPrep
10 minCook
35 minReady
45 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
green tomatoes
|
|
| 1 | pound |
spaghetti
|
|
| 5 | each |
garlic cloves
minced |
|
| 3 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | x |
salt and black pepper
|
*
|
| ¼ | cup |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
green tomatoes
|
|
| 453.6 | g |
spaghetti
|
|
| 5 | each |
garlic cloves
minced |
|
| 45 | ml |
olive oil, extra-virgin
|
|
| 1 | x |
salt and black pepper
|
*
|
| 59 | ml |
Parmesan cheese
|
|
Directions
Bring water for cooking the pasta to a boil in large pot.
Drop in the tomatoes.
Cook for about 15 to 20 seconds.
Remove, let cool. Keep water boiling.
Add 2 tablespoons salt and the pasta.
As it cooks to al dente, peel, seed and coarsely chop tomatoes.
Heat a skillet, add the olive oil, and in the oil cook the garlic until just softened and fragrant.
Add tomatoes and increase heat.
Cook 3 to 4 minutes or until the tomatoes start to get soft.
Add salt and pepper to taste.
Combine the cooked pasta with the tomato sauce, toss, add Parmesan and toss again.
