Pasta With Arrabbiata Sauce

No one is too weak to experience God’s power, but sadly our churches are filled with people that are too strong and too confident in themselves. There is no taste for God’s power unless you are convinced you need it. The physical suffering and mental anguish and disappointment and failure are not roadblocks, but the actual channels where God’s grace can flow and His power can be manifested in and through us. When we are weak we are strong when we depend on Christ.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats	Sami	Entrees, Meatless	6	Servings

INGREDIENTS

1	t	Olive oil
1	c	Chopped onion
4		Cloves garlic, minced
2	T	Balsamic vinegar
1	T	Sugar
1	t	Dried basil
1	t	Red pepper flakes
2	T	Tomato paste
1	T	Lemon juice
1/2	t	Italian seasoning
1/4	t	Ground black pepper
29	oz	Canned tomatoes, diced
		undrained
16	oz	No salt added tomato sauce
2	T	Chopped fresh parsley
16	oz	Pasta

INSTRUCTIONS

Heat oil in a saucepan or large skillet over medium-high heat. Add
onion and garlic; saute 5 minutes. Stir in balsamic vinegar and next 9
ingredients; bring to a boil. Reduce heat to medium, and cook,
uncovered, about 15 minutes. Stir in parsley.  Cook pasta according to
package directions. In a large serving bowl,  toss the cooked and
drained pasta with the arrabbiata sauce and serve.  Per serving: 374.2
calories; 2.4 g fat (5.8% calories from fat); 13.1  g protein; 75.5 g
carbohydrate; 0 mg cholesterol; 365 mg sodium  Recipe by: Cooking Light
(modified)  Posted to EAT-LF Digest by Joanne McAndrews <jmca@ibm.net>
on Oct 17,  1998, converted by MM_Buster v2.0l.

A Message from our Provider:

“God is humble”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 375 Calories From Fat: 21 Total Fat: 2.4g Cholesterol: 0mg Sodium: 256.3mg Potassium: 786.9mg Carbohydrates: 76.2g Fiber: 5.2g Sugar: 12g Protein: 12.5g