LFVeg Pasta: fusilli, tomato, jalapeno

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* Exported from MasterCook *

 

Whole Wheat Fusilli with Raw Tomato and Jalapeno Sauce

 

Recipe By :Jack Bishop, Food Editor

Serving Size : 0 Preparation Time :0:00

Categories : 2002-08-04 Pasta

Vegetarian {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds ripe tomatoes

2 medium jalapeno chile peppers -- (2-4)

2 tablespoons extra-virgin olive oil

1 small garlic clove -- minced

2 tablespoons drained capers

1/4 cup chopped fresh parsley leaves

salt

12 ounces whole-wheat fusilli

 

1. Bring 4 quarts water to a boil in large pot. Prepare tomatoes: halve, seed,

and cut into 1/2-inch dice. Prepare chiles: stem, seed, mince.

 

2. Combine tomatoes, chiles, oil, garlic, capers, parsley, and salt to taste

(use sparingly) in bowl large enough to hold cooked pasta.

 

3. Add salt to taste and pasta to boiling water and cook until al dente. Drain

pasta and toss with tomato sauce until well coated. Serve immediately or cool

and serve at room temperature.

 

Per Serving: 413 calories, 15 g protein, 9 g fat, 1 g saturated fat, 76 g

carbohydrates, 11 g fiber, 205 mg sodium, 5% calcium

 

Source:

" Natural Health August 2002 "

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Per Serving (excluding unknown items): 1616 Calories; 35g Fat (18.0% calories

from fat); 58g Protein; 297g Carbohydrate; 39g Dietary Fiber; 0mg Cholesterol;

266mg Sodium. Exchanges: 17 Grain(Starch); 8 Vegetable; 6 Fat; 0 Other

Carbohydrates.

 

NOTES : Since jalapenos vary greatly in intensity, adjust the number used in

this recipe according to their heat and your own preference. To prevent the

sauce from becoming too watery, cut the tomatoes in half through their equator

and pull out the seeds and surrounding gelatinous material with your finger.

 

Nutr. Assoc. : 0 0 0 0 0 3394 0 5593