Makes 8 servings


2 pounds tomatoes, chopped
1 onion, chopped
1/2 teaspoon minced garlic
1 tablespoon dried basil leaves
1/3 cup olive oil
Salt and pepper to taste
1 (16-ounce) package vermicelli pasta
1 cup shredded reduced-fat Cheddar cheese, optional

1. In large bowl, mix tomatoes, onion, garlic, basil, olive oil, salt, and pepper together. Let stand at room temperature for 1 hour.
2. Cook vermicelli according to package directions, omitting any oil and salt. Drain, toss with sauce. Sprinkle with cheese, serve.

Nutritional information per serving:
Calories 324, Protein (g) 9, Carbohydrate (g) 50, Fat (g) 10, Calories from Fat (%) 28, Saturated Fat (g) 1, Dietary Fiber (g) 3, Cholesterol (mg) 0, Sodium (mg) 15 Diabetic Exchanges: 3 starch, 1.5 vegetable, 1.5 fat

Serving Suggestion: Use a vegetarian entrée and serve with a side spinach salad and bread.  Also, makes a great side during tomato season with those ripe juicy tomatoes.

Terrific Tidbit: Always cook pasta uncovered at a fast, continuous boil so that the pasta can move freely and will cook more evenly. The rapid boil also helps to prevent sticking.