Suki Hertz
September 2001

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Recipe Summary test

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, mix the grated tomatoes with the onion, shredded basil, lemon juice, olive oil, garlic, balsamic vinegar and thyme and season with salt and pepper. Let stand for 20 minutes.

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  • Cook the fettuccine in a large pot of boiling salted water until al dente; drain. Add the fettuccine to the sauce and toss. Garnish with the cherry tomatoes and basil sprigs. Serve with Parmesan.

Notes

One Serving

Calories 390 kcal, Total Fat 5.6 mg, Saturated Fat 0.6 mg

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