| 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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