Date: Wed, 4 Aug 1999 12:36:31 -0400 (EDT)
From: "Judith E. Thomas" (jethomas@mailbox.syr.edu)
Message-Id: (Pine.SOL.4.10.9908041227510.17577-100000@rodan.syr.edu)
Fusilli with fresh tomatoes
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 :-)
8 oz. fusilli or other pasta
1 tbs balsamic vinegar
6 plum tomatoes, peeled, seeded, and chopped
(use canned to save time)
1 cup torn fresh basil (don't use dried; won't be the same)
1/2 cup chopped red onions
salt and black pepper
grated (f/f) parmesan cheese (optional)
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 :-)
kwvegan vegan