From Linda Gassenheimer’s Dinner in Minutes Column
Basil Penne Pasta
1/2 cup fresh basil, torn into bite-size pieces
2 teaspoons olive oil
2 teaspoons balsamic vinegar
1/4 pound penne pasta, about 1 1/2 cups
Salt and freshly ground pepper
Bring a large saucepan with 3 to 4 quarts of water to a boil. Place basil, olive oil and balsamic vinegar in a large bowl. Add pasta to boiling water and cook 10 minutes or until al dente. Remove 2 tablespoons of the pasta water to the bowl and mix with sauce ingredients. Drain pasta and add to bowl. Toss well with salt and pepper to taste. Divide between two dinner plates and top with fish. Makes 2 servings.
Per serving: 257 calories (19 percent from fat), 5.4 g fat (0.8 g saturated, 3.4 g monounsaturated), no cholesterol, 7.7 g protein, 43.6 g carbohydrates, 1.9 g fiber, 5 mg sodium.