| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Italian6 |
4 |
servings |
INGREDIENTS
| 12 |
oz |
Fettuccine; or |
|
|
Penne rigate; tomato basil |
|
|
; flavored |
| 1/4 |
c |
Extra virgin olive oil |
| 2 1/2 |
c |
Tomatoes; diced |
| 1/4 |
c |
Fresh basil; chopped |
| 1 |
ts |
Garlic; minced |
| 3/4 |
c |
Chicken broth |
| 1/4 |
c |
Parmesan cheese; grated |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Cook pasta according to package directions. Meanwhile, heat olive oil in
large skillet. Add tomatoes, basil and garlic. Season with salt and pepper
and sauté.for four minutes. Add chicken broth to pot and simmer for two
minutes. Mix hot pasta with sauce in skillet and mix well. Sprinkle with
Parmesan cheese and serve.
Per serving: 175 Calories (kcal); 16g Total Fat; (77% calories from fat);
4g Protein; 6g Carbohydrate; 4mg Cholesterol; 247mg Sodium Food Exchanges:
0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other
Carbohydrates
Recipe by: LaBella, American Italian Pasta Co
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