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Ingredients
- 14 med Italian plum tomatoes
- 1/4 c. minced fresh basil leaves
- 1 med garlic clove chopped
- 6 ounce shredded reduced-fat mozzarella cheese
- 1 Tbsp. extra virgin olive oil
- 10 ounce uncooked fusilli (corkscrew) pasta
Directions
- Fill a pot with sufficient water to cover the tomatoes. Bring to a boil and put the tomatoes in. Remove tomatoes after about 10 seconds, allow to cold, then peel and chop them.
- Mix the tomatoes, basil, garlic and cheese with the extra virgin olive oil. Let stand in a covered bowl at room temperature for at least three hrs.
- Cook and drain the fusilli. Add in the tomato mix to the warm pasta. Mix well. Serve hot.
- This recipe yields 5 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 471g | |
| Recipe makes 5 servings | |
| Calories 406 | |
| Calories from Fat 99 | 24% |
| Total Fat 11.13g | 14% |
| Saturated Fat 4.35g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 202mg | 8% |
| Potassium 1057mg | 30% |
| Total Carbs 58.62g | 16% |
| Dietary Fiber 6.4g | 21% |
| Sugars 11.64g | 8% |
| Protein 19.6g | 31% |
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