Tomato-Herb Pasta

Tomato-Herb Pasta Recipe
Photo: Jennifer Davick; Styling: Mindi Shapiro Levine
Turn this zesty side dish into a hearty entrée by adding cooked shrimp or chicken.

Yield:

Makes 6 servings
Total time: 1 Hours

Recipe from

Southern Living

Recipe Time

Prep: 30 Minutes
Total: 1 Hours

Nutritional Information

Calories 219
Caloriesfromfat 0.0 %
Fat 8 g
Satfat 0.8 g
Monofat 4.2 g
Polyfat 2.5 g
Protein 6.7 g
Carbohydrate 33.8 g
Fiber 5.4 g
Cholesterol 0.0 mg
Iron 1.8 mg
Sodium 324 mg
Calcium 44 mg

Ingredients

1/2 cup rice vinegar
1 tablespoon sugar
1/2 medium-size red onion, thinly sliced
1/2 (12-oz.) package whole grain spaghetti
2 medium tomatoes, seeded and chopped
1 large cucumber, peeled and thinly sliced into half moons
4 green onions, thinly sliced
1/3 cup firmly packed fresh mint leaves, chopped
1/3 cup firmly packed fresh cilantro leaves, chopped
1/4 cup fresh lime juice
2 tablespoons canola oil
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon dried crushed red pepper
1/4 cup chopped peanuts

Preparation

1. Whisk together vinegar and 1 Tbsp. sugar in a bowl. Add onion, and let stand 30 minutes; drain, reserving 2 Tbsp. vinegar mixture.

2. Prepare pasta according to package directions.

3. Place chopped tomatoes and next 9 ingredients in a serving bowl. Add hot cooked pasta, onion, and reserved vinegar mixture, gently tossing to combine. Sprinkle with peanuts. Serve immediately, or cover and chill up to 24 hours.

Note: For testing purposes only, we used Mueller's Whole Grain Spaghetti.

Lisa Carr, Cedaredge, Colorado,

Southern Living

April 2008
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