|8 ounces||Fusilli or other pasta|
|1 tablespoon||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)|
|½ cup||Chopped red onions|
|Salt and black pepper|
|Grated f/f parmesan cheese; (optional)|
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@...> on Aug 4, 1999, converted by MM_Buster v2.0l.
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