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Fresh Tomato And Basil Sauce

sauces, pastanoodle

3 large tomatoes; coarsely chopped
1/2 cup chopped fresh basil
--or parsley
2 tablespoons olive oil
2 tablespoons balsamic vinegar
--or red wine vinegar
2 tablespoons thinly sliced green onions
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 box penne pasta; uncooked
--8 ounces
1 cup nonfat ricotta cheese

1. In large bowl, combine tomatoes with basil, olive oil, vinegar, green onions, salt and pepper. Set aside.

2. In large saucepan, over high heat, cook pasta according to package directions.

3. Drain pasta; return to saucepan. Add cheese and reserved tomato mixture; stir until cheese melts and forms a creamy sauce. Serve immediately. Garnish with basil and tomato wedges.

Per serving: About 365 calories, 18g protein, 59g carbohydrate, 8g fat, 19% calories from fat, 7mg cholesterol, 316mg sodium, 4g fiber.

Busted by Gail Shermeyer <>

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Contributor: Lose Weight & Stay Fit, Woman's Day V7#5

Yield: 4 servings

Preparation Time: 0:20

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