| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Vegetarian |
Vegtime4 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Extra-virgin olive oil |
| 1 |
md |
Red onion; sliced thin |
| 2 |
|
Cloves garlic; minced |
| 2 |
md |
Ripe tomatoes |
|
|
Seeded and chopped; (2 cups) |
| 4 |
tb |
Balsamic vinegar |
| 2 |
tb |
Capers; drained |
| 3/4 |
c |
Finely chopped fresh basil |
| 1 |
c |
Torn arugula leaves |
|
|
Salt and freshly ground pepper; to taste |
| 12 |
oz |
Dry angel hair pasta |
|
|
Asiago cheese for garnish; (optional) |
|
|
Fresh basil leaves for garnish; (optional) |
INSTRUCTIONS
4 SERVINGS DAIRY-FREE
This pairing of summer favorites makes an easy, delicious dinner.
Bring large pot of salted water to a boil. Meanwhile, in large, deep
skillet, heat oil over medium heat. Add onion and cook, stirring
often, until soft, about 8 minutes. Add garlic, tomatoes, vinegar and
capers and simmer 3 or 4 minutes. Turn off heat and add basil and
arugula. Season with salt and pepper.
When water boils, add pasta, stirring to prevent sticking. Cook
according to package directions. Drain well; transfer to large,
shallow serving bowl. Add sauce and toss to coat. Serve right away
with Asiago cheese and extra basil if desired.
PER SERVING: 204 CAL.; 5G PROT.; 8G TOTAL FAT (1G SAT. FAT); 29G
CARB.; 0 CHOL.; 8MG SOD.; 3G FIBER
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Feb 26, 1999.
Recipe by: Vegetarian Times, March 1999, page 26
Converted by MM_Buster v2.0l.
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