Wow, this week it looks like summer has arrived. The weather is great!! The ice cream stores all have lines. The Barnstable County fair is on!! This is the time for relaxing and great summertime eating!!
That means it is also the time to keep our activity levels up. Fun in the sun. What is your favorite?? Swimming, walking, biking, rollerblading - it's up to you. How about volleyball or kickball?
This week bring your ideas to the meeting.
FETTUCCINE WITH EGGPLANT, MOZZARELLA AND TOMATOES
Makes 6 servings (l cup each)
Points value per serving 4
1/2 pound whole wheat fettuccine
3/4 pound eggplant, cut into 1 1/2 inch cubes
1/4 pound fat free mozzarella cheese, diced
1/2 cup chopped fresh basil
10 sun dried tomato halves, coarsely chopped
2 TBSP balsamic vinegar
2 tsp extra virgin olive oil
1. Cook the fettuccine according to package directions, omitting the salt if desired.
2. Meanwhile, spray a large nonstick skillet with olive oil nonstick spray and set over medium high heat. Add the eggplant, spray with nonstick spray and cook, turning frequently, until tender, about 6 minutes.
3. Transfer the eggplant to a large bowl. Add the fettuccine and the remaining ingredients; toss to coat. Serve at once.
See You at the meeting!!!