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Fusilli with Fresh Tomatoes

Reprinted from Nutrition Action, who reprinted it from Prevention's
Low-Fat Italian Favorites.


8 oz. Fusilli or other pasta
1 tbsp. 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)

1. Cook the Fusilli in a large pot of boiling water for 10-12 minutes, or until just tender. Drain well.
2. 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