Here is the recipe I came up with, and at the end I'll tell you the changes I made.
Whole Wheat Pasta with Veggies
2 large tomatoes, cut into chunks
1 onion, 2 ribs celery, 1 green pepper, 4 cloves garlic minced.
Chop all the veggies into chunks. Saute in olive oil starting with the celery, then add the onion, then the green pepper. Keep them a little crunchy. Let cool.
In a large bowl, place the sautéed veggies, then add the tomato chunks. Add: ¼ cup EVOO, ¼ cup balsamic vinegar, 1 cup fresh mozzarella, cut into small cubes and fresh basil leaves (about 4) Toss all together, let flavors marry 15 to 30 minutes.
Cook whole wheat pasta in boiling salted water, (I add a few drops of olive oil to the water) When done, drain, then add to the veggie mixture and toss together. Serve either warm or cold. You may also add fresh shredded parmesan if desired.
Below is the recipe from the newspaper. It is more like a pasta salad, the veggies are raw.
Mediterranean Whole Grain Rotini with No-Cook Tomato Sauce
3 ½ cups diced and seeded ripe tomatoes
1 bunch scallions, whites and pale greens only, thinly sliced.
2 Tbsp. capers, rinsed
2 Tbsp. chopped fresh basil
2 Tbsp. chopped fresh oregano
1 clove garlic, minced
¼ cup balsamic vinegar
¼ cup EEVO
¾ cup diced fresh mozzarella
Salt and ground pepper, to taste
12 ounces whole-grain rotini pasta
In a large bowl, combine the tomatoes, scallions, capers, basil, oregano and garlic. Toss well, then add the vinegar, oil and mozzarella.
Toss again to mix, Season with salt and pepper, then let sit for 30 minutes.
When ready to serve, cook pasta in boiling salted water. According to package directions. Drain the pasta and add to the veggie sauce. Toss well. Serve warm, or cold. Six servings, 370 calories (Note: EVOO is Extra Virgin Olive Oil.)
There you go, two recipes for the price of one! Let me know if you try them!
We enjoyed Southern Sweet Tea with it (sweetened with Nu-Stevia instead of sugar.)
Have a happy day!