| 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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