| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Main dish, Pasta, Low-fat |
5 |
Servings |
INGREDIENTS
| 14 |
|
Fresh Italian plum tomatoes (good-sized) |
| 2 |
|
Handfuls fresh basil leaves chopped |
| 1 |
|
Garlic clove; minced |
| 1/3 |
lb |
Reduced-fat mozzarella shredded |
| 1 |
tb |
Olive oil |
| 10 |
oz |
Fusilli (corkscrew) pasta uncooked |
INSTRUCTIONS
[NAH Editor's note: We didn't boil or peel the tomatoes and it was still
delicious.]
DIRECTIONS:
===========
Fill a pot with enough water to cover the tomatoes. Bring to a boil and
drop the tomatoes in. Remove them after about 10 seconds, then peel and
chop them.
Mix the tomatoes, basil, garlic, and cheese with the olive oil. Let stand
in a covered bowl at room temperature for at least 3 hours. Cook the
fusilli. Drain. Add the tomato sauce to the hot fusilli. Mix well.
Serve warm.
Per Serving:
Calories: 332 Protein: 19 grams Carbs: 51 grams
Sodium: 188 mg Fat: 7 grams (19% of calories)
* Source: "Cooking with the Stars"
* Published in "Nutrition Action Healthletter", March 1994
* Typed for you by Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip
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