Ronzoni Healthy Harvest
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.
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.
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.