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Chef with red wine glass


A healthful, affordable recipe.

15 minutes
Serves: 8

• 1 lb. cooked spaghetti
• 1-1/2 lb. fresh tomatoes (or whole canned tomatoes)
• 3 garlic cloves
• A dozen fresh basil leaves (or 1/4 cup chopped fresh parsley
• 1/2 cup olive oil

1. Blanch fresh tomatoes in boiling water for a few seconds and remove peel; cut tomatoes in half and remove seeds; slice tomatoes into thin strips.

2. Place tomatoes in a bowl and add crushed garlic, chopped basil and olive oil.

3. Cook spaghetti according to directions on the box. Toss with marinated tomatoes. If desired, top with grated Parmesan cheese. Serve.

Nutrients per serving: 1 cup
Calories 159; Saturated Fat 1 g; Iron 1.2 mg; Protein 3.5 g; Cholesterol 0 mg; Calcium 11 mg; Carbohydrate 20 g; Vitamin A 55 RE; Sodium 64 mg; Total Fat 7.4 g; Vitamin C 17 mg; Dietary Fiber 2 g

USDA Food & Nutrition Services - Team Nutrition: Food, Family & Fun


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