14 Fresh Italian plum tomatoes
— (good-sized) 2 Handfuls fresh basil leaves
— chopped 1 Garlic clove; minced
1/3 lb Reduced-fat mozzarella
— shredded 1 tb Olive oil
10 oz Fusilli (corkscrew) pasta
— uncooked [NAH Editor’s note: We didn’t boil or peel the tomatoes and it was still delicious.] DIRECTIONS: =========== Fill a pot with enough water to cover the tomatoes. Bring to a boil and drop the tomatoes in. Remove them after about 10 seconds, then peel and chop them. Mix the tomatoes, basil, garlic, and cheese with the olive oil. Let stand in a covered bowl at room temperature for at least 3 hours. Cook the fusilli. Drain. Add the tomato sauce to the hot fusilli. Mix well. Serve warm. Per Serving: Calories: 332 Protein: 19 grams Carbs: 51 grams Sodium: 188 mg Fat: 7 grams (19% of calories) * Source: “Cooking with the Stars” * Published in “Nutrition Action Healthletter”, March 1994 * Typed for you by Karen Mintzias