Title: Stephanie Hodge's Pasta with Fresh Veggies
Categories: Vegetable Entree Pasta Alcohol
Yield: 4 Servings
| 8 | | Plum tomatoes, diced |
| 2 | tb | Basil, fresh, fine chopped |
| 1 | tb | Chives, fresh, fine choppedf |
| 2 | tb | Parsley, fine chopped |
| 3 | | Garlic cloves, pressed |
| 1/3 | c | Olive oil, extra-virgin |
| 1/2 | c | Cheese, mozzarella, grated |
| | | Salt & pepper to taste |
| 1 | lb | Fettuccine |
| | | Parmesan cheese, grated |
In a medium bowl, combine tomatoes, basil, chives, parsley, garlic, olive
oil, mozzarella, salt and pepper. To enhance flavor, let stand at room
temperature for at least 1 hour. In a large pot, boil fettuccine until al
dente. Drain and rinse with cold water. Pour sauce over pasta, and
sprinkle with Parmesan. I think I got it right !!! Paula in NYC jwdn78a