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    Pasta Pomodoro

    Source of Recipe

    14 medium-sized Italian plum tomatoes
    1/4 cup chopped fresh basil leaves
    1 medium clove garlic, minced
    6 oz. shredded reduced-fat mozzarella cheese
    1 tbsp. olive oil
    10 ounces uncooked fusilli (corkscrew) pasta

    Fill a pot with enough water to cover the tomatoes. Bring to a boil and put the tomatoes in. Remove tomatoes after about 10 seconds, allow to cool, 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 three hours.
    Cook and drain the fusilli. Add the tomato mixture to the hot pasta. Mix well. Serve warm.

    Servings: 5

    Nutrition Facts:
    Amount Per Serving: Calories 334
    Fat 7 g, Cholesterol 11 mg,
    Sodium 270 mg,




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