Recipe - Stephanie Hodges Pasta With Fresh Veggies

8 Plum tomatoes, minced
2 tablespoon Basil, fresh, fine chopped
1 tablespoon Chives, fresh, fine choppedf
2 tablespoon Parsley, fine chopped
3 Garlic cloves, pressed
1/3 cup Olive oil, extravirgin
One half cup Cheese, mozzarella, grated
Salt & pepper to taste
1 pound Fettuccine
Parmesan cheese, grated

In a medium bowl, combine tomatoes, basil, chives, parsley, garlic, olive
oil, mozzarella, salt and pepper. To enhance flavor, let stand at room
temperature for at least 1 hour. In a large pot, boil fettuccine until al
dente. Drain and rinse with cold water. Pour sauce over pasta, and
sprinkle with Parmesan. I think I got it right !!! Paula in NYC jwdn78a

Posted to MMRecipes Digest by "Robert Ellis" rpearson@snowcrest.net on
Oct 23, 1998