Recipe - Farfalle With Cilantro Salsa

3 ounce Crumbled feta cheese, (3/4
cup)
One fourth cup Chopped fresh cilantro
1 One half teaspoon Olive oil
One fourth teaspoon Salt
1/8 teaspoon Pepper
2 Cloves garlic, minced
14 One half ounce Italianstyle stewed
tomatoes, (1 can) undrained
and chopped
8 cup Hot cooked farfalle (4 cups
uncooked bowtie pasta)

Combine first 7 ingredients in a large bowl; stir well. Add pasta; toss
gently. Yield: 8 servings (serving size: 1 cup).

Per serving: 440 Calories; 5g Fat (10% calories from fat); 15g Protein; 82g
Carbohydrate; 9mg Cholesterol; 323mg Sodium

Serving Ideas : Serve at room temperature.

NOTES : After work or working out, I don't want to wait for dinnerthat's
why this recipe is one of my favorites. I just toss the ingredients
together, add hot pasta, and it's ready. Grant Lovallo, Tucson, Arizona.

Recipe by: Cooking Light, May 1995, page 121

Posted to MCRecipe Digest V1 #413 by igor@digex.net on Jan 28, 1997.