Shells with Salsa Cruda

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Leigh Beisch
Yield
serves 4 (serving size: 2 cups pasta mixture and 2 tablespoons cheese)
July 2002
RECIPE BY Health

Ingredients

  • 5 cups seeded chopped tomatoes (about 2 pounds)
  • 1/2 cup chopped red onion
  • 1/2 cup thinly sliced fresh basil
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 garlic clove, minced
  • 8 ounces medium shell pasta
  • 1/2 cup (2 ounces) shredded sharp provolone cheese

Nutritional Information

  • Calories 407
  • Caloriesfromfat 27%
  • Fat 13g
  • Satfat 4g
  • Monofat 6g
  • Polyfat 1g
  • Protein 14g
  • Carbohydrate 61g
  • Fiber 6g
  • Cholesterol 10mg
  • Iron 4mg
  • Sodium 741mg
  • Calcium 166mg

How to Make It

Combine first 10 ingredients (through garlic) in a large bowl; let mixture marinate at room temperature. Meanwhile, cook pasta according to package directions, omitting salt and fat. Add cooked pasta to bowl; toss gently to coat. Divide evenly among 4 plates. Top each serving with provolone.

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