Pasta Pomodoro
Little or no cooking is the key to enjoyable warm weather eating. Try this for a weekend lunch or light supper when you want something tasty and hassle-free.
| 14
|
medium-sized Italian plum tomatoes
| | 1/4
| cup chopped fresh basil leaves
| | 1
| medium clove garlic, minced
| | 6
| oz. shredded reduced-fat mozzarella cheese
| | 1
|
tbsp. olive oil
| | 10
|
ounces uncooked fusilli (corkscrew) pasta
|
|
Fill a pot with enough water to cover the tomatoes. Bring to a boil and put the tomatoes in. Remove tomatoes after about 10 seconds, allow to cool, then peel and chop them. Mix the tomatoes, basil, garlic and cheese with the olive oil. Let stand in a covered bowl at room temperature for at least three hours. Cook and drain the fusilli. Add the tomato mixture to the hot pasta. Mix well. Serve warm. Serves five.
|
Nutritional Information
per serving (one cup):
| calories:
| 334
| |
| | fat:
| 7
| gram
|
| | cholesterol:
| 11
| mg
|
| | sodium:
| 270
| mg
|
|
|
