Name: Tomato-Orange Pasta Toss
Ingredients: 8 oz Uncooked Penne; 1 oz Sun-Dried Tomatoes; Packed W/O Oil; 1/2 c Boiling Water; 3 tb Olive Oil; 6 Cloves Garlic; Thinly Sliced; 2 Strips Orange Rind; 3X1/2 Inch; 3/4 c Orange Juice; 1 cn Crushed Tomatoes (28 Oz); Undrained; 3 tb Fresh Parsley; Chopped; 8 oz Part-Skim Mozarella; 1/2 Inch Cubes

But though we should never ask a demanding “why?” we may and should ask God to enable us to understand what He may be teaching us through a particular experience. But even here we must be careful that we are not seeking to satisfy our souls by finding some spiritual “good” in the adversity. Rather we must trust God that He is working in the experience for our good, even when we see no beneficial results. We must learn to trust God when He doesn’t tell us why, when we don’t understand what He is doing.

Jerry Bridges

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	tb	Olive Oil
6		Cloves Garlic; Thinly Sliced
2		Strips Orange Rind; 3X1/2 Inch
3/4	c	Orange Juice
1	cn	Crushed Tomatoes (28 Oz); Undrained
3	tb	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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