Try this Fusilli With fresh Tomatoes recipe, or contribute your own.
Suggest a better descriptionReprinted from Nutrition Action, who reprinted it from Preventions 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 arent quite ready yet, so I used canned. I dont 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"
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Serving Size: 1 Serving (235g) | ||
Recipe Makes: 1 servings | ||
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Calories: 7 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 156.9mg | 5 % | |
Potassium 9mg | 0 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.4g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 7
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