| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Deliah |
2 |
servings |
INGREDIENTS
| 12 |
oz |
Penne rigate |
| 1 |
|
Quantity Classic Fresh Tomato Sauce |
| 5 |
oz |
Mozzarella; chopped into 2 cm/ |
|
|
; 3/4" cubes |
|
|
A little finely grated Parmesan; (Parmigiano |
|
|
; Reggiano), to serve |
|
|
A few whole basil leaves; to garnish |
INSTRUCTIONS
1 Gently re-heat the tomato sauce and put the pasta on to cook. When you
are almost ready to eat, stir the cubes of Mozzarella into the warm sauce
and let it simmer gently for 2-3 minutes. By this time the cheese will have
softened and begun to melt, while still retaining its identity.
2 Serve the sauce spooned over the drained pasta, sprinkle with Parmesan
and garnish with fresh basil leaves.
Converted by MC_Buster.
Per serving: 631 Calories (kcal); 3g Total Fat; (3% calories from fat); 22g
Protein; 127g Carbohydrate; 0mg Cholesterol; 12mg Sodium Food Exchanges: 8
1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates
Recipe by: Deliah
Converted by MM_Buster v2.0n.
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