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Pasta with fresh tomatoes

Yield: 8 Servings

Ingredients:

• 4 c Diced seeded tomato
• 3 tb Chopped fresh oregano
• 3 tb Minced green onions
• 3 tb Fresh lemon juice
• 1 tb Olive oil
• 1 ts Coriander seeds -- crushed
• 1/4 ts Salt
• 1/8 ts Crushed red pepper
• 2 Garlic cloves -- minced
• 6 c Hot cooked vermicelli

Instructions:

(3/4 pound uncooked pasta) Combine first 9 ingredients in a large bowl and toss well. Add the pasta; toss well. Yield: 8 servings (serving size: 1 cup). Recipe By : Cooking Light May 1995 page 118 From: Date:

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