Recipe: Angel Hair with Tomatoes, Basil And Arugula
Categories: None, Vegtime4
Yield: 4 servings
2 tb Extra-virgin olive oil 1 md Red onion; sliced thin 2 Cloves garlic; minced 2 md Ripe tomatoes Seeded and chopped; (2 cups) 4 tb Balsamic vinegar 2 tb Capers; drained 3/4 c Finely chopped fresh basil 1 c Torn arugula leaves Salt and freshly ground -- pepper; to taste 12 oz Dry angel hair pasta Asiago cheese for garnish; -- (optional) Fresh basil leaves for -- garnish; (optional)
4 SERVINGS DAIRY-FREE
This pairing of summer favorites makes an easy, delicious dinner.
Bring large pot of salted water to a boil. Meanwhile, in large, deep skillet, heat oil over medium heat. Add onion and cook, stirring often, until soft, about 8 minutes. Add garlic, tomatoes, vinegar and capers and simmer 3 or 4 minutes. Turn off heat and add basil and arugula. Season with salt and pepper.
When water boils, add pasta, stirring to prevent sticking. Cook according to package directions. Drain well; transfer to large, shallow serving bowl. Add sauce and toss to coat. Serve right away with Asiago cheese and extra basil if desired.
PER SERVING: 204 CAL.; 5G PROT.; 8G TOTAL FAT (1G SAT. FAT); 29G CARB.; 0 CHOL.; 8MG SOD.; 3G FIBER
Converted by MC_Buster.
By Kathleen <firstname.lastname@example.org> on Feb 26, 1999.
Recipe by: Vegetarian Times, March 1999, page 26
Converted by MM_Buster v2.0l.
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