- prep 17 min cook 10 min
- serves 4
Be sure to use Parmesan cheese for this recipe; a richer cheese such as pecorino or Romano may have too much fat to hold a shape. When shredding the cheese, use the section of your shredder with the largest holes.
- 1 wedge (4 oz/125 g) Parmesan cheese, coarsely shredded
- 2 packages (10 oz/300 g each) cherry tomatoes
- 2 tbsp (25 ml) extra-virgin olive oil
- 1/4 cup (50 ml) basil leaves, cut into thin strips
- Calories: 173
- Fat: 14 g
- Saturated Fat: 5 g
- Cholesterol: 20 g
- Sodium: 394 mg
- Carbs: 4 g
- Protein: 10 g
- Fiber: 1 g
How to make it 27 minutes
Nutritional Information(per serving)
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