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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Vegetarian Lacto, Main dish, Pasta, Vegetarian 4 Servings

INGREDIENTS

1 lb Penne or mostaccioli
1 T Olive oil
3 Garlic cloves, finely
Chopped
1/4 t Red-pepper flakes, or
More
To taste
1 Plum tomatoes, 28-oz
Drained
1/2 c Pecorino romano cheese
Freshly grated
1/4 c Parsley, fresh
Preferably
Flat-leaf Italian, finely
Salt and pepper to taste

INSTRUCTIONS

In a large pot of boiling salted water, cook penne or mostaccioli
until al dente, about 10 minutes.  Meanwhile, heat oil in a large
nonstick skillet over low heat. Add  garlic and red-pepper flakes;
cook, stirring, until the garlic is  golden, about 1 minute. Add
tomatoes, crushing them roughly with a  fork. Bring to a simmer over
low heat and cook until slightly  reduced, about 5 minutes.  When the
pasta is ready, drain it and return to the pot. Stir in the  sauce and
put the pot over high heat. Stir until the mixture sizzles.  Remove
from heat. Add cheese and parsley; toss well. Taste and adjust
seasonings; serve immediately. Serves 4.  Per serving: 553 cal; 22 g
prot; 10 g fat; 95 g carb; - 262 mg sod;  10 mg chol.  From Eating
Well, Jan-Feb 94/MM by DEEANNE  Recipe By     :  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 55
Calories From Fat: 31
Total Fat: 3.5g
Cholesterol: 0mg
Sodium: 11.7mg
Potassium: 118.3mg
Carbohydrates: 5.8g
Fiber: 1.5g
Sugar: <1g
Protein: <1g


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