Free Recipe Fusilli With fresh Tomatoes
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Fusilli With fresh Tomatoes Recipe
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)
Fusilli With fresh Tomatoes Preparation
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.
Cooking Temperature:
Recipe Serves: 1
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