Title: Salsa Pasta Ole'
Categories: Salad Mexican Pasta Salsa
Yield: 4 Servings

1/2	lb	Farfalle pasta; (bow ties)
1/2	c	Vegetable oil
2	bn	Scallions; cut into 3 inch julienne
3/4	c	Bottled hot or medium salsa
4	oz	Jack cheese; shredded or Montery Jack cheese
NUTRITIONAL INFORMATION/SERV
	x	371 calories
	x	16 g protein
	x	51 g carbohydrate
	x	12 g fat
	x	25 mg cholesterol
	x	211 mg sodium

1. In large saucepan, in boiling, salted water, cook pasta as package label directs, until al dente.

2. Meanwhile, in medium skillet, heat oil over medium-high heat; in batches, fry scallions until crisp and beginning to brown, about 2 minutes each batch. Drain on paper towels.

3. Drain pasta; return to saucepan. Add salsa and cheese; toss to coat. Plce in serving bowl; to with ffried scallions.

From: McCall's August 1993. Happy Charring

~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)

|OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38889 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:50 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags:

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