Sunday, August 27, 2006

Mix It Up With Tomato Lemon Feta Pasta

Fresh uncooked tomatoes make this unique pasta recipe memorable

Tomatoes are an interesting food for people who are livin' la vida low-carb. While they are not real low in carbs, they are certainly chock full of healthy vitamins and goodness as a refreshing way to add something new to your low-carb lifestyle.

While the debate over whether a tomato is a vegetable or a fruit will never end (and who really cares anyway?!), one thing there isn't any argument over is how much fun it is to cook a new recipe featuring this tasty food that the good Lord has provided for us to eat and savor.

This recipe compliments of our friends at Low-Carb Connoisseur contains a unique uncooked tomato sauce that provides a twist to the usual cooked traditional tomato sauce dishes. Plus, this pasta dish is made with the awesome Dreamfields pasta that is perfect for people who are eating a lower-carb diet (which is most of you who are reading this blog!).

So, go ahead and mix it up with this delightful recipe featuring your favorite tomatoes along with fresh lemon, feta cheese and, of course, low-carb pasta, baby! ENJOY!!!


3 medium tomatoes (about 18 ounces), cut into 1/2" dice
1 small red onion, chopped
1 tablespoon lemon zest
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
8 ounces Dreamfields Fettuccine or Penne
1 cup crumbled feta cheese

1. In a medium bowl, combine tomatoes, onions, zest, salt and pepper. Let sit at room temperature at least 30 minutes.

2. Cook pasta according to package directions. Drain and toss with tomato mixture. Sprinkle with feta. Serve hot or at room temperature.

Servings: 4
Prep time: 20 minutes
Bake/Cook time: 7 minutes

Carbohydrates: 24.5g
Fiber: 11g
Net Carbs: 13.5g
Protein: 43g
Fat: 11.5g
Calories: 367

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