Pasta With Fresh Tomatoes, Basil And Roasted Garlic
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Vegtime2 | 4 | Servings | |
INGREDIENTS
| 10 | Cloves garlic | |
| 3/4 | lb | Ripe plum tomatoes |
| 1/3 | c | Chopped fresh basil |
| 1 | T | Capers |
| 1 | T | Good-quality olive oil |
| 1 | T | Balsamic vinegar |
| 1/2 | lb | Rice pasta or whole wheat |
| pasta |
INSTRUCTIONS
SERVINGS DAIRY-FREE Our pasta dish can be as simple as the one presented here, or modified by adding diced avocado, chopped red onion, sliced black olives and chopped roasted peppers. Since pasta is not a good source of protein, this dish should be joined by a first course that includes legumes, such as the Chickpea Pesto-Stuffed Mushrooms (see separate recipe). Place unpeeled garlic cloves in small baking dish and roast until soft and lightly colored, 15 to20 minutes. Remove each clove as it is done. When cool enough to handle, peel and smash gently with flat side of knife. Dice tomatoes and place in large bowl, retaining juices. You should have about 2 cups of tomatoes. Add roasted garlic, basil, capers, oil and vinegar. Let stand at least 20 minutes to allow flavors to blend. Bring a large pot of water to a boil. When water boils, add pasta and stir to prevent sticking. Cook until al dente, stirring occasionally. Drain well and add to tomato mixture. Toss to mix and coat. Serve warm or at room temperature. PER SERVING: 238 CAL.; 9G PROT.; 4G TOTAL FAT (1G SAT. FAT); 45G CARB.; 0 CHOL.; 150MG SOD.; 7G FIBER. Recipe by: Vegetarian Times Magazine, August 1998, page 37 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 29
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 70.5mg
Potassium: 193.3mg
Carbohydrates: 6.1g
Fiber: 2.5g
Sugar: <1g
Protein: 1.9g