Pasta Pico Recipe - Cooking Index
Pasta Pico Recipe - Cooking Index
Cilantro is the key ingredient for taste to this recipe. Its uniqueness brings out a sweet and fresh flavor. You may substitute fresh basil for a more traditional Italian taste. Nutritional Analysis Per Serving: Calories 220; Fat (grams) 2.5; Percent calories from fat 10; Percent polyunsaturated 4; Percent saturated 2; Percent monounsaturated 4; Cholesterol (milligrams) 0; Sodium (milligrams) 580; Protein (grams) 8; Carbohydrate (grams) 42; Fiber (grams) 1.
Type: Low Fat, Pasta| 1/2 cup | 31g / 1.1oz | Onion |
| 1 cup | 16g / 0.6oz | Fresh cilantro |
| Freshly-crushed black paper | ||
| 1 | Pasta style sauce - (12 oz) | |
| 2 | Fresh tomatoes | |
| 16 oz | 454g | Cooked spaghetti - (4 cups) |
| 8 oz | 227g | Ripe olives - sliced (large) |
Slice fresh tomatoes into thin wedges. Chop onions. Chop cilantro. Add sliced tomato wedges, chopped onions, chopped cilantro and the "pasta style" sauce to a pan and bring to a quick boil. Cook the spaghetti.
Place one cup of pasta onto each plate. Top with 1/2 cup of "pico" sauce. Garnish with sliced olives and fresh crushed black pepper.
This recipe yields 4 servings.
Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org
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