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easy tomato vinaigrette pasta

this is good any time of year. its a great side dish in the summer when you are barbequeing chicken or steaks. it is best when you use fresh parmesean

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • prepare the pasta as the package instructs for 4 servings.
  • while the pasta cooks, combine the remaining ingredients and let stand at room temperature until the pasta is cooked.
  • drain the pasta and immediately add the vinagrette.
  • toss and sprinkle with parmesean cheese.
  • you can also use fresh ground pepper to taste.
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RECIPE MADE WITH LOVE BY

@polly salama
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@polly salama
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"this is good any time of year. its a great side dish in the summer when you are barbequeing chicken or steaks. it is best when you use fresh parmesean"
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  1. Jacelya Jones
    Great! I used a 28 oz can of crushed tomatoes with Italian herbs. I didn't have lemon juice, so I substituted lime juice (bottled). I skipped the green onion, but threw in a few dashes of onion powder. I used 2 tbs minced garlic. I traded in the parmesan cheese for pecorino romano. I also added 6 oz fresh, steamed baby spinach. I didn't - but I suggest you do - snip of the stems :-) For pasta, I used whole wheat blend linguine (Ronzoni - low fat, sodium free, cholesterol free food). Oh, and for italian seasoning, I used oregano and basil. Hubby, baby and I loved it!
    Reply
  2. polly salama
    this is good any time of year. its a great side dish in the summer when you are barbequeing chicken or steaks. it is best when you use fresh parmesean
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