RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4130
| View Recipe |
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| Recipe Name: |
Fusilli with Tomatoes and Fresh Mozzarella - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pasta |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.07
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
For maximum creaminess, use fresh mozzarella packed in water rather than the shrink-wrapped cheese sold in -supermarkets.
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Ingredients:
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Directions:
Bring 4 quarts of water to a rolling boil in a stockpot. Add 1 tablespoon salt and the pasta, stir to separate, and cook until al dente. Drain and return the pasta to the stockpot.
Meanwhile, combine the tomatoes, oil, garlic, scallions, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Add the tomato mixture and mozzarella to the pasta in the stockpot and toss to combine. Season with salt and pepper to taste and serve immediately. |
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| Nutrition per Serving: |
| Calories: |
272 |
Total Carbs: |
19.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
44.0 |
Fat: |
15.2 |
Protein: |
14.79 |
| Fiber: |
7.26 |
Sodium: |
598.75 |
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