Thursday, August 13, 2009

Fusilli with Garden-Fresh Tomato "Sauce"

Fusilli with Garden-Fresh Tomato "Sauce"

Provided by PREP TIME
35 minutes COOK TIME
35 minutes LEVEL
This easy uncooked sauce is perfect on a hot summer night. You can serve it right away, but it tastes even better if everything marinates for an hour or so. To feed more people, simply add a little more of each ingredient—especially the tomatoes. Halved cherry tomatoes are a nice alternative to field tomatoes.
3 cups diced, seeded ripe tomatoes
1/2 cup finely diced green bell pepper
2 scallions, white and pale green parts only, thinly sliced
1 clove garlic, minced
1/4 cup extra-virgin olive oil
1 cup crumbled feta cheese, (4 ounces)
1/2 cup Kalamata olives, pitted and coarsely chopped
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil
2 tablespoons balsamic vinegar
1 tablespoon red-wine vinegar
1 tablespoon lemon juice
1/8 teaspoon salt
Freshly ground pepper, to taste
12 ounces whole-wheat fusilli, or other whole-wheat pasta

Combine tomatoes, bell pepper, scallions, garlic and oil in a large bowl; toss to mix well. Add feta cheese, olives, parsley, basil, balsamic vinegar, wine vinegar and lemon juice; toss again. Season with salt and pepper.
Put a large pot of lightly salted water on to boil. Shortly before serving, cook pasta according to package directions. Drain and add to the sauce; toss to coat well.
Nutritional Information:

Per serving
Calories 387 kcal
Calories From Protein -
Calories From Carbs -
Calories From Fat -
Carbohydrates 49 g
Dietary Fiber 7 g
Fat 17 g
Saturated Fat 5 g
Monosaturated Fat -
Polysaturated Fat -
Protein 10 g
Potassium 272 g
Sodium 513 g
Iron -
Cholesterol 17 g
Folic Acid -
Nutritional Bonus:

Per serving
Vitamin C (35% daily value), Fiber (26% dv).

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