Fusilli with Garden-Fresh Tomato "Sauce"

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Fusilli with Garden-Fresh Tomato

Fusilli with Garden-Fresh Tomato "Sauce"

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.

Nutrition Profile: Heart Healthy   High Fiber   Low Cholesterol   Low Sat Fat  

Serves 6

Prep Time 35 min

Total Time 35 min.

Ingredients

  • 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 tablespoon chopped fresh flat-leaf parsley
  • 2 tablespoon chopped fresh basil
  • 2 tablespoon 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

Cooking Directions

Step 1

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.

Step 2

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.


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