*** This recipe is part of the Meatless Monday series. It’s easy to go meatless with a vegetarian pasta recipe!***
If this is the first time you read about our weekly Meatless Monday feature, you can find out the reason why we’re featuring these vegetarian recipes by visiting this link to read the full story:Why not go meatless on Mondays?
This recipes is not only easy and quick to make, but it’s as inexpensive as you can get. There is no easier recipe in the world than a good marinara sauce.
I would recommend that you buy canned tomatoes at this time of the year because they’ll likely be tastier and surely cheaper than fresh tomatoes. If you swap the white pasta for whole wheat you’ll considerably increase the fiber content of this vegetarian pasta recipe.
>>> Cheesy Tomato Pasta recipe
14 good-size Italian plum tomatoes
2 handsful fresh basil leaves, chopped
1 clove garlic, minced
1/3 pound reduced fat mozzarella cheese, shredded
1 tablespoon olive oil
10 ounces fusilli (corkscrew macaroni) or your choice of noodle
1. Bring a large pot of water to a boil over high heat. Prepare a large bowl of ice water.
2. Core the tomatoes of their stems. With a sharp knife cut an X in the bottom of each tomato.
3. When water comes to a boil, submerge the tomatoes in boiling water to 15-30 seconds. Immediately remove tomatoes with a slotted spoon and submerge tomatoes in ice water.
4. Transfer tomatoes to a room temperature bowl and remove tomato skins with your fingers. Chop the tomatoes into chunks and and remove the seeds.
5. Mix tomatoes with the basil, garlic, cheese and olive oil. Let stand in a covered bowl for at least 3 hours (or overnight) refrigerated.
6. Cook fusilli according to package directions. Drain. Add sauce to hot pasta. Mix well and serve warm.
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