Tomato-orange Pasta Toss
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cooking lig, From hard c | 8 | Servings | ||
INGREDIENTS
| 8 | oz | Uncooked Penne |
| 1 | oz | Sun-Dried Tomatoes, Packed |
| W/O Oil | ||
| 1/2 | c | Boiling Water |
| 3 | T | Olive Oil |
| 6 | Cloves Garlic, Thinly Sliced | |
| 2 | Strips Orange Rind, 3X1/2 | |
| Inch | ||
| 3/4 | c | Orange Juice |
| 1 | Crushed Tomatoes, 28 Oz | |
| Undrained | ||
| 3 | T | Fresh Parsley, Chopped |
| 8 | oz | Part-Skim Mozarella, 1/2 |
| Inch Cubes |
INSTRUCTIONS
Cook penne according to directions, omitting the salt and fat. Drain well. Place in large bowl. Combine sun-dried tomatoes and boiling water in a small bowl; let stand 10 minutes. Drain; coarsely chop. Place 3 T water and oil in 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. Recipe by: Cooking Light, J/F 98, pg. 161 Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Mar 02, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 183
Calories From Fat: 47
Total Fat: 5.3g
Cholesterol: 0mg
Sodium: 44.9mg
Potassium: 272.7mg
Carbohydrates: 29.2g
Fiber: 1.9g
Sugar: 5.7g
Protein: 4.7g