Pasta with Fresh Herbs and Tomato
Author: Rachel @ Surviving The Stores
- 8 oz uncooked pasta (fettuccini recommended)
- ½ C olive oil
- ⅓ C white vinegar
- 2 C halved cherry tomatoes
- ⅓ C chopped fresh parsley
- ¼ C chopped fresh basil
- dash pepper
- dash salt
- ½ C grated parmesan cheese
- Cook pasta according to package directions and drain
- Combine olive oil and vinegar and whisk briskly
- Combine pasta and oil mixture in a large skillet and cook on low heat
- Toss to coat pasta
- Add next 5 ingredients and heat gently
- Serve pasta topped with parmesan cheese
Recipe by Surviving The Stores™ at https://www.survivingthestores.com/20-ways-to-use-vinegar.html
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