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Cold Spaghetti

SUBMITTED BY: Cheryl

"This is a fresh tomato, garlic and basil sauce and is best in the summer when the tomatoes are fresh. It is a great side dish for lamb but is also great on its own. "
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 3.5 star rating.
Read Reviews (1)
PREP TIME  20 Min
COOK TIME  10 Min
READY IN  30 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 4 ripe tomatoes - peeled and seeded
  • 3 cloves garlic, peeled
  • 1/3 cup chopped fresh basil
  • 1 teaspoon olive oil
  • 1/2 teaspoon white sugar
  • 1 (8 ounce) package uncooked spaghetti
  • 1/2 cup shredded Parmesan cheese

DIRECTIONS

  1. In a blender or food processor, combine tomatoes, garlic, basil, oil and sugar and process until smooth. Cover and refrigerate sauce.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. Remove sauce from refrigerator and pour over spaghetti. Toss to coat and serve topped with Parmesan cheese.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 9, 2007 by Lisa
I thought this was very good. I eliminated the sugar and oil and added a little salt. Very... MORE


 
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Nutritional Information
Cold Spaghetti

Servings Per Recipe: 4

Amount Per Serving

Calories: 292

  • Total Fat: 5.2g
  • Cholesterol: 7mg
  • Sodium: 185mg
  • Total Carbs: 49.3g
  •     Dietary Fiber: 2.9g
  • Protein: 12.2g

VIEW DETAILED NUTRITION

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