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Ingredientes
- 7 ripe tomatoes, cut into 1/2" chunks
- 1 c. fresh basil leaves, minced
- 2 tbsp. minced fresh parsley
- 3 chopped garlic cloves
- 3/4 teaspoon crushed red pepper (cayenne)
- 1/8 teaspoon salt
- 1 pound low fat mozzarella cheese, in 1/2" cubes
- 1/3 c. safflower oil
- 2 tbsp. extra virgin olive oil
- 1 pound sea shell shaped pasta
Direcciones
- Combine all ingredients except pasta. Let stand at room temperature for 1 hour. Cook pasta, drain. Toss with tomato mix while still warm. Serve cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 247g | |
| Recipe makes 8 servings | |
| Calories 305 | |
| Calories from Fat 215 | 70% |
| Total Fat 24.08g | 30% |
| Saturated Fat 7.24g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 22318mg | 930% |
| Potassium 353mg | 10% |
| Total Carbs 7.24g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.47g | 2% |
| Protein 15.91g | 25% |
