Ingredients:
| 4 | ripe tomatoes, seeded, diced | |
| 1/4 cup | vegetable oil | 50 ml |
| 1/4 cup | thinly-sliced green onions | 50 ml |
| 2 tbsp | lemon juice | 30 ml |
| 1 | clove garlic, crushed, chopped | |
| 1 tsp | dried basil leaves, crushed | 5 ml |
| 1/2 tsp | dried oregano leaves, crushed | 2 ml |
| 1/2 tsp | dried rosemary leaves, crushed Salt and pepper | 2 ml |
| Handfull (1 3/4 inches /4cm across) CATELLI linguine | |
| 2 cups | Canadian Cottage cheese or Canadian Ricotta cheese | 500 m |
| 1/3 cup | finely-hopped parsley Cucumber slices | 75 ml |
Instructions:
Combine tomatoes, oil, onions, lemon juice, garlic, basil, oregano and rosemary in small bowl. Add salt and pepper to taste. Cover and chill 1 hour to blend flavours.
Cook linguine according to package directions; drain. Rinse in cold water; drain.
Combine Canadian Cottage cheese and parsley. To serve, divide pasta among 4 chilled salad plates; top with Canadian Cottage cheese mixture then tomato mixture. Garnish with cucumber slices.
Credit: Dairy Farmers of Canada (www.dairygoodness.ca)
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