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Fusilli with Garden-Fresh Tomato "Sauce"

  • 35minutes
  • 387calories

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Source: www.eatingwell.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, C
MineralsSelenium, Natrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 cups diced, seeded ripe tomatoes

  2. 1/2 cup finely diced green bell pepper

  3. 2 scallions, white and pale green parts only, thinly sliced

  4. 1 clove garlic, minced

  5. 1/4 cup extra-virgin olive oil

  6. 1 cup crumbled feta cheese, (4 ounces)

  7. 1/2 cup Kalamata olives, pitted and coarsely chopped

  8. 2 tablespoons chopped fresh flat-leaf parsley

  9. 2 tablespoons chopped fresh basil

  10. 2 tablespoons balsamic vinegar

  11. 1 tablespoon red-wine vinegar

  12. 1 tablespoon lemon juice

  13. 1/8 teaspoon salt

  14. Freshly ground pepper, to taste

  15. 12 ounces whole-wheat fusilli, or other whole-wheat pasta

Instructions Jump to Ingredients ↑

  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.

  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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