Guest guest Posted February 18, 2000 Report Share Posted February 18, 2000 Hi all! I tried this recipe just last night, and it was great! It was a summery night out, and this was just poifect because it wasn't hearty, yet it wasn't non-fulfilling, either. GREAT for during summer! I know by the sound of this is sounds like the pasta wouldn't have much sauce or coating, and while that is true it is still well-coated with the flavours of the vinegar, and the oil helps the flavour to adhere a little bit. Happy vegging! Emmy ~ ~ From " Vegetarian Express Lane Cookbook " by Sarah Fritschner Pasta Estivi ~~~~~~~~~~~~~~ Serving size: 6. 3 cups chopped tomatoes or halved cherry tomatoes 1 bunch green onions, trimmed and chopped 4 & 1/2 tablespoons oil 1 & 1/2 tablespoons vinegar (any kind) Black pepper and salt 12 ounces rotini noodles 1 to 1- & -1/2 cups grated mozzarella cheese 1 tablespoon chopped fresh parsley mixed with 1/2 teaspoon dried basil 1) Combine tomatoes with green onions, oil, vinegar, and pepper to taste; season with salt to taste, and chill. 2) Cook noodles in boiling water for about 10 minutes, or until done to desired taste. 3) Drain noodles, and shake them to remove excess water. Place noodles in a broad bowl or platter, and top with tomato mixture, grated cheese and herbs. Serve. ____ Get Your Private, Free Email at http://www.hotmail.com Quote Link to comment Share on other sites More sharing options...
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