* Exported from MasterCook *
Mediterranean No-Cook Garden Sauce
Recipe By :Paula Laurita
Serving Size : 5 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs
Amount Measure Ingredient -- Preparation Method
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1/4 cup extra-virgin olive oil
1 small garlic clove -- minced
1 red bell pepper -- cut into very thin strips
2 small zucchini -- sliced thin
1 cup white mushrooms -- sliced
1/2 cup black olives -- (your choice of type)
1 Tablespoon fresh oregano -- (or 1 tsp dried)
1 teaspoon fresh sage -- minced
1 teaspoon fresh mint leaves -- minced
1/2 lemon
1 cup ricotta cheese
To Serve: -- one pound pasta, cook al-dente
Squeeze the juice from the lemon into a large pasta bowl.
Mix in the remaining ingredients and stir well.
Allow the sauce to rest for at least 15 minutes.
Add the pasta to the sauce and toss well.
Serves 4 to 6
Note: These sauces are easy to make while your pasta is cooking. Play with
the ingredients a little. If your peppers are orange instead of red, go
ahead and use it. If your yellow squash is ready, pick one and use it
instead of some of the zucchini.Don't miss other No Cook Pasta Sauces.
Cuisine:
"Mediterranean"
Source:
"Bella Online dot com"
S(Formatted by Chupa Babi):
"June 2012"
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Per Serving (excluding unknown items): 220 Calories; 19g Fat (74.0%
calories from fat); 7g Protein; 8g Carbohydrate; 2g Dietary Fiber; 25mg
Cholesterol; 163mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1
Vegetable; 0 Fruit; 3 Fat.
Nutr. Assoc. : 0 0 0 0 4204 0 0 0 0 0 0 0
