Fettuccine with Basil-Tomato Sauce

Serves 6, Vegan, in 30 minutes or fewer.

There’s no better way to showcase ripe, juicy summer tomatoes than with this sauce. Seeding the tomatoes takes only a minute or two and makes all the difference. It keeps the sauce sweet—the seeds can be slightly acidic—and prevents it from becoming too watery.

2 1/2 lb. ripe tomatoes, seeded and diced
2 Tbs. brown rice syrup
2 Tbs. balsamic vinegar
2 Tbs. thinly sliced basil
1 Tbs. chopped chives
1 Tbs. minced Italian parsley
2 cloves garlic, minced (about 2 tsp.)
1 lb. fettuccine
Basil sprigs, for garnish

Combine tomatoes, rice syrup, vinegar, basil, chives, parsley and garlic in large serving bowl. Season to taste with salt and pepper.

Cook pasta according to package directions; drain.

Toss pasta with sauce. Season to taste with salt and lots of freshly ground black pepper. Garnish with basil sprigs, and serve.

PER SERVING: 343 CAL; 11G PROT; 1.5G TOTAL FAT (0G SAT. FAT); 69G CARB; 0MG CHOL; 215MG SOD; 4G FIBER; 12G SUGARS

Vegetariantimes: 30 Minutes - No-Cook Pasta Sauces

Roasted Broccolini with Balsamic Vinegar

Ingredients
2 bunches (about 8 oz. each) broccolini
1 tablespoon olive oil
kosher salt to taste
1 tablespoon balsamic vinegar

Cooking Instructions
1. Preheat the oven to 450°F.
2. Trim the stem ends of the broccolini and spread the spears on a baking sheet. Brush them with olive oil (especially the flowering part) and sprinkle with salt.
3. Roast the broccolini on the top rack of the oven until the stems become tender when pierced with a knife, about 10 minutes.
4. Toss the broccolini with the balsamic vinegar and serve.

This recipe serves: 6 | Preparation time: 5 minutes | Cooking time: 10 minutes

Roasted Broccolini with Balsamic Vinegar: Recipe by FoodFit

Garden Pasta

1/4 cup whole-wheat pasta
2 teaspoons olive oil
1/2 cup diced eggplant
1/4 cup sliced button mushrooms
1 clove garlic, sliced
1/2 cup diced zucchini
1/2 cup sliced red pepper
2 teaspoons balsamic vinegar

Cook the pasta according to the package directions.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the eggplant and mushrooms and cook, stirring occasionally, until tender, about 4 minutes. Add the garlic, zucchini, red pepper, and vinegar. Cook 2 to 3 more minutes. Stir in the cooked pasta and transfer to a plate. Serve hot or cold.

Yield: Makes 1 serving

Garden Pasta : RealSimple.com

Chickpeas and Balsamic Vinegar Bruschetta

1/2 baguette
1 15-ounce can chickpeas, drained, rinsed, and roughly chopped
1/2 cup fresh flat-leaf parsley leaves, roughly chopped
1 clove garlic, finely chopped
1 tablespoon extra-virgin olive oil
2 tablespoons balsamic vinegar
3/4 teaspoon kosher salt
1/4 teaspoon black pepper

Thinly slice half a baguette. Place the rounds on a baking sheet and broil them until they're golden brown (about 1 1/2 minutes per side).

In a medium bowl, combine the chickpeas, parsley leaves, garlic, oil, balsamic vinegar, salt, and pepper. Spread the mixture on the rounds.

Yield: Makes 4 to 6 servings

Chickpeas and Balsamic Vinegar Bruschetta : RealSimple.com