Fusilli pasta on the go...

Of late, I have been busy cooking and eating all unhealthy stuff that I realized it's time to wake up. So I am browsing for healthy options these days. This recipe has been adapted from a book called "Eat, shrink and be merry". I tweaked the recipe a bit and modified it to my taste. According to the book, this dish has only 331 calories per serving (the original recipe contains bacon  and chopped chicken breast which I omitted). I guess, the calories per serving should be lesser than 331 (if you omit cheese, it should be significantly less). Using wheat pasta would he a healthier option!

For the sauce-

2 tbsp basil pesto
2 tbsp balsamic vinegar
1 tbsp olive oil
1/4 tsp freshly ground black pepper.

Other ingredients-

2 cups fusilli pasta
1/2 cup blanched and chopped tomatoes
1/2 cup chopped onions
1/2 cup bell peppers (red)

Preparation- Just combine all the ingredients for sauce in a bowl and keep it aside. Cook the fusilli pasta till they are soft (but not mushy). In a wok, add olive oil and stir fry bell peppers and onions.  After 5 minutes add the chopped tomatoes. Add cooked fusilli, sauce and mix all the ingredients well.  Remove the wok from heat and serve immediately with ground pepper and parmesan cheese (optional).