Pasta with Fresh Tomatoes

Cooking Light
Canned tomatoes would make this dish too watery, so I always use fresh ingredients. I usually let the salsa sit for a few minutes before I mix it with the pasta. CLReader.
8 servings (serving size: 1 cup)


+ Add To Shopping List
4 cups diced seeded tomato
3 tablespoons chopped fresh oregano
3 tablespoons minced green onions
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 garlic cloves, minced
6 cups hot cooked vermicelli (about 3/4 pound uncooked pasta)


Combine first 9 ingredients in a large bowl, and toss well. Add the pasta; toss well. Serve at room temperature.

Created date

May 2004

Nutritional Information

Calories 188
Caloriesfromfat 13 %
Fat 2.8 g
Satfat 0.4 g
Monofat 1.4 g
Polyfat 0.6 g
Protein 6 g
Carbohydrate 35.3 g
Fiber 3.1 g
Cholesterol 0.0 mg
Iron 2.2 mg
Sodium 83 mg
Calcium 26 mg