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Pasta with Fresh Tomatoes

Yield 8 servings (serving size: 1 cup)
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.

Ingredients

  • 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)

Nutrition 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

How to Make It

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