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Pasta with Fresh Tomatoes




Source of Recipe


Terrytx on Mimi's/"Cooking Light Complete"


Recipe Introduction


Serving Size : 8


List of Ingredients




3 quarts water
12 ounces uncooked vermicelli
4 cups diced seeded tomato (from my garden)
3 tablespoons chopped fresh oregano
3 tablespoons minced green onion
3 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon coriander seeds crushed
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
2 cloves garlic, minced

Recipe



Bring water to a rolling boil. Add pasta; cook 5 minutes or until "al
dente". Drain.

Combine tomato and remaining 8 ingredients in a large bowl. Add pasta to
tomato mixture; toss well. Serve at room temperature.

Yield: 8 servings (serving size: 1 cup). 168 cal, 2.6g fat, 5.4g pro,
31.3g carb, 1.9g fiber, 0mg chol, 2mg iron, 83mg sod, 23mg calc.