Pasta Pomodoro

Recipe Ingredients

14 teaspoons	70ml	Italian plum tomatoes (medium)
1/4 cup	10g / 0.4oz	Chopped fresh basil leaves
1 cup	93g / 3.3oz	Garlic clove - minced (medium)
6 oz	170g	Shredded reduced-fat mozzarella cheese
1 tablespoon	15ml	Olive oil
10 oz	284g	Uncooked fusilli (corkscrew) pasta

Recipe Instructions

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.

This recipe yields 5 servings.

Nutritional Information Per Serving (one cup): Calories: 334; Fat: 7 grams; Cholesterol: 11 mg; Sodium: 270 mg.

Source:
Advocate Health Care's Recipes for Health at - http://www.advocatehealth.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.