Alan Alda's Che-Cha

A scrumptious and simple pasta dish made with italian plum tomatoes and mozzarella cheese.

Yields:	5 servings
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	Preparation	30 minutes
	Cooking	30 minutes
	Ready In	60 minutes

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Ingredients

14	fresh	italian plum (roma) tomatoes
2	x	basil	leaves, fresh, 2 handfuls, chopped
1	each	garlic clove	minced
1/3	pounds	mozzarella cheese	reduced-fat, shredded
1	tablespoon	olive oil
10	ounces	pasta	fusilli (corkscrew)

Directions

Fill a pot with enough water to cover the tomatoes. Bring to a boil and drop the tomatoes in. Remove them after about 10 seconds, then peel and chop them.

Mix the tomatoes, basil, garlic, and cheese with the olive oil. Let stand in a covered bowl at room temperature for at least 3 hours. Cook the fusilli. Drain. Add the tomato sauce to the hot fusilli. Mix well.

Serve warm.

Per Serving:

Calories: 332 Protein: 19 grams Carbs: 51 grams Sodium: 188 mg Fat: 7 grams (19% of calories)

* Source: "Cooking with the Stars"

* Published in "Nutrition Action Healthletter", March 1994

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Homemade Mounds Bars

I just love these,I had this recipe for along time, I got it from my late husband who got it from his mom,Thanks for this, I love this site too,It has so much to chose from.

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