PASTA--Tomato-Orange Pasta Toss

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Tomato-Orange Pasta Toss

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Jan/Feb '98 Main Dish

Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces uncooked penne (tube-shaped pasta)

1 ounce sun-dried tomatoes (about 12) -- packed without oil

1/2 cup boiling water

3 tablespoons water

2 teaspoons olive oil

6 garlic cloves -- thinly sliced

2 strips orange rind (3 × 1/2-inch)

3/4 cup orange juice

1 (28-ounce) can crushed tomatoes -- undrained

3 tablespoons chopped fresh parsley

8 ounces part-skim Mozzarella cheese -- cut into 1/2-inch cubes

 

Cook penne according to package directions, omitting salt and fat. Drain well.

Place in a large bowl.

 

Combine sun-dried tomatoes and boiling water in a small bowl; let stand 10

minutes. Drain; coarsely chop.

 

Place 3 tablespoons water and oil in a saucepan over medium heat until hot. Add

garlic and rind. Cook 5 minutes; stir occasionally. Add juice and crushed

tomatoes; bring to a boil. Reduce heat to medium; cook 12 minutes. Discard rind.

Add juice mixture to pasta; toss well. Add sun-dried tomatoes, parsley, and

cheese; toss well.

 

Serving Size: 1 cup

 

Source:

" Cooking Light, January/February 1998, p.161 "

Copyright:

" © Cooking Light "

Yield:

" 8 cups "

 

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Per serving: 250 Calories (kcal); 7g Total Fat; (24% calories from fat); 14g

Protein; 35g Carbohydrate; 15mg Cholesterol; 359mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 4363 1447 0 0 0 620 0 0 0 0 921