CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Dairy |
Italian |
|
1 |
servings |
INGREDIENTS
8 |
oz |
Fusilli or other pasta |
1 |
tb |
Balsamic vinegar |
6 |
|
Plum tomatoes; peeled, seeded, and chopped, (use canned to save time) |
1 |
c |
Torn fresh basil; (don't use dried; won't be the same) |
1/2 |
c |
Chopped red onions |
|
|
Salt and black pepper |
|
|
Grated f/f parmesan cheese; (optional) |
INSTRUCTIONS
Reprinted from Nutrition Action, who reprinted it from Prevention's Low-Fat
Italian Favorites. My 11-yr-old daughter, who currently hates pasta, liked
this :-)
Cook the fusili in a large pot of boiling water for 10-12 minutes, or until
just tender; drain well. (I used bionature whole wheat fusilli)
While the fusilli is cooking;, in a mdedium bowl, combine the vinegar,
tomatoes, basil, and onions; add salt and pepper to taste. Serve tomatoes
over fusilli and sprinke with Parmesan, if desired. Serves 4.
Note: Our tomatoes aren't quite ready yet, so I used canned. I don't use
Parmesan cheese. The original called for 1TBS oil, which I left out
completely. If desired, you can use a little of the pasta water to help the
tomatoes 'stick' to the pasta. I doubled the recipe, tossed together,
chilled and took to a block party...went fast. Added chunks of tofu and had
for lunch as well :-)
Posted to fatfree digest by "Judith E. Thomas" <jethomas@mailbox.syr.edu>
on Aug 4, 1999, converted by MM_Buster v2.0l.
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