Prep: 7 minutes; Cook: 4 minutes. Use refrigerated fresh pasta--it cooks in less than half the time it takes dry pasta to cook.

Recipe by Oxmoor House January 2003

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Recipe Summary

Yield:
2 servings (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat; drain, reserving 1 tablespoon pasta water.

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  • Combine pasta water, olive oil, and next 4 ingredients; toss with pasta and basil.

Source

Cooking Light Superfast Suppers

Nutrition Facts

115 calories; calories from fat 32%; fat 4.1g; saturated fat 0.6g; mono fat 2.6g; poly fat 0.6g; protein 3.4g; carbohydrates 16.3g; fiber 1.3g; cholesterol 21mg; iron 1.1mg; sodium 301mg; calcium 11mg.
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