Alan Alda's Che-Cha

Title:
Alan Alda's Che-Cha

Yield:
5 Servings

Categories:
Main
Dishes,
Pasta,
Low-Fat




Ingredients:





    14    Fresh Italian plum tomatoes


          -- (good-sized)


     2    Handfuls fresh basil leaves


          -- chopped


     1    Garlic clove; minced


   1/3 lb Reduced-fat mozzarella


          -- shredded


     1 tb Olive oil


    10 oz Fusilli (corkscrew) pasta


          -- uncooked






 [NAH Editor's note: We didn't boil or peel the tomatoes and it was still


 delicious.]


 


 DIRECTIONS:


 ===========


 Fill a pot with enough water to cover the tomatoes.  Bring to a boil and


 drop the tomatoes in.  Remove them after about 10 seconds, then peel and


 chop them.


 


 Mix the tomatoes, basil, garlic, and cheese with the olive oil.  Let stand


 in a covered bowl at room temperature for at least 3 hours.  Cook the


 fusilli.  Drain.  Add the tomato sauce to the hot fusilli.  Mix well.


 Serve warm.


 


  Per Serving:


 Calories: 332           Protein: 19 grams           Carbs: 51 grams


 Sodium: 188 mg          Fat: 7 grams (19% of calories)


 


 * Source: "Cooking with the Stars"


 * Published in "Nutrition Action Healthletter", March 1994


 * Typed for you by Karen Mintzias


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip