Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

14 Fresh Italian plum tomatoes 1/3 lb Reduced-fat mozzarella
-- (good-sized) -- shredded
2 Handfuls fresh basil leaves 1 tb Olive oil
-- chopped 10 oz Fusilli (corkscrew) pasta
1 Garlic clove; minced -- 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
Submitted By DEANNA POTTS On 11-29-94

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