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Salsa pasta ole'

Yield: 4 servings

Ingredients:

• 1/2 lb Farfalle pasta; (bow ties) 3/4 c Bottled hot or medium salsa
• 1/2 c Vegetable oil 4 oz Jack cheese; shredded or
• 2 bn Scallions; cut into 3 inch -Montery Jack cheese

Instructions:

-julienne ------------------------NUTRITIONAL INFORMATION/SERV------------------------ x 371 calories x 12 g fat x 16 g protein x 25 mg cholesterol x 51 g carbohydrate x 211 mg sodium 1. In large saucepan in boiling salted water cook pasta as package label directs until al dente. 2. Meanwhile in medium skillet heat oil over medium-high heat; in batches fry scallions until crisp and beginning to brown about 2 minutes each batch. Drain on paper towels. 3. Drain pasta; return to saucepan. Add salsa and cheese; toss to coat. Plce in serving bowl; to with ffried scallions. From: McCall's August 1993. Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46 COOKING Number: 38889 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26 08:50 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags:

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