See Also: Tuscany Cavatelli(recipes)
Cavatelli and Vegetable Stir-Fry(recipes)
Herbal medicine (botanical medicine, herbology, phytomedicine)(health)
Tuscany(encyclopedia)
Tuscany(dictionary)
Tuscany (Little Italy)(tourism)
Tuscany monuments(tourism)
Tuscany (Oak Brook)(tourism)
Tuscany (Wheeling)(tourism)
Tuscany (Wrigleyville)(tourism)

hepatotoxin (medicine) and Tuscany Cavatelli (recipes)


hepatotoxin (medicine)


hepatotoxin


A toxin that is destructive to parenchymal cells of the liver.


Tuscany Cavatelli (recipes)


Tuscany Cavatelli

Cook Time: 10 minutes

Prep Time: 10 minutes

Yield: Makes 5 (2-cup) servings

This flavorful meatless dish comes straight from Tuscany, Italy, where fresh tomatoes, olives, capers and garlic prevail.





Ingredients:



16ounces uncooked cavatelli, penne or ziti pasta

1-1/2cups seeded diced plum tomatoes

2/3cup chopped pimiento-stuffed green olives

1/4cup drained capers

2tablespoons olive oil

2tablespoons grated Parmesan cheese

2tablespoons balsamic vinegar

2cloves garlic, minced

1/2teaspoon black pepper









Preparation:





1.Cook pasta according to package directions, omitting salt. Drain; set aside.2.Combine tomatoes, olives, capers, oil, cheese, vinegar, garlic and pepper in medium bowl. Stir in pasta until thoroughly coated. Serve warm or at room temperature.







Note:

Capers are the small, pea-sized buds of flowers from the caper bush. Found mostly in Central America and the Mediterranean, capers add pungency to sauces, dips and relishes. Usually these green buds are pickled and can be found in the condiment section of the supermarket.





Nutritional Information:







Serving Size:







Sodium

777 mg







Protein

14 g







Fiber

2 g







Carbohydrate

75 g







Cholesterol

2 mg







Saturated Fat

2 g







Total Fat

11 g







Calories from Fat

21 %







Calories

452









Dietary Exchange:







Fat

2







Starch

5