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Pasta Pomodoro

main dish, pasta, low fat

14 medium Italian plum tomatoes
1/4 cup chopped fresh basil leaves
1 medium garlic clove; minced
6 ounces shredded reduced-fat mozzarella che
1 tablespoon olive oil
10 ounces uncooked fusilli (corkscrew) pasta

Fill a pot with enough water to cover the tomatoes. Bring to a boil and put the tomatoes in. Remove tomatoes after about 10 seconds, allow to cool, 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 three hours. Cook and drain the fusilli. Add the tomato mixture to the hot pasta. Mix well. Serve warm. This recipe yields 5 servings. Nutritional Information Per Serving (one cup): Calories: 334; Fat: 7 grams; Cholesterol: 11 mg; Sodium: 270 mg.

Source: "Advocate Health Care's Recipes for Health at http://www.advocatehealth.com" S(Formatted for MC5): "12-13-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 156 Calories (kcal); 9g Total Fat; (50% calories from fat); 11g Protein; 9g Carbohydrate; 18mg Cholesterol; 195mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : Weight Watcher points calculated at 7 Nutr. Assoc. : 0 0 0 0 0 0

Yield: 5 servings

Preparation Time: 0:00

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