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Pasta with Fresh Tomatoes

Source of Recipe


Cooking Light Complete






List of Ingredients



• 3 quarts water
  
• 12 ounces uncooked vermicelli
  
• 4 cups diced seeded tomato
  
• 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
  






Instructions



1. Bring water to a rolling boil. Add pasta; cook 5 minutes or until "al dente". Drain.
   
   
2. Combine tomato and remaining 8 ingredients in a large bowl. Add pasta to tomato mixture; toss well. Serve at room temperature.
   
   
3. 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.