Serves 4
Ronzoni Healthy Harvest
Ingredients:
1 package whole wheat thin spaghetti
2 TBS Olive Oil
2 TBS minced garlic
3 cups fresh tomatoes, diced
2 TBS balsamic vinegar
To taste, oregano flakes, fresh or dried basil, parmesan cheese, salt and pepper.
Directions:
Cook pasta according to package directions. Heat olive oil in large sauté pan over medium-high heat. Sauté garlic until golden. Add tomatoes, vinegar and herbs. Heat about 2 minutes and add cooked pasta. Heat until warmed. Sprinkle with cheese if desired.
Sally’s Notes:
I think I’ve mentioned I am trying to go vegetarian at least once a week. This is a great and easy dish. I use fresh basil if I have it and try “real” parmesan cheese if you get a chance. It makes a difference but the parmesan in the green can is nice because it never goes bad! Again I used grape tomatoes just because Mo is not a fan of regular tomatoes.
