Tuesday, February 06, 2007

italian tomato pasta

Another easy pasta recipe that is really a cinch to make! In less than 20 minutes, you have a delicious Italian meal. Okay... I agree... maybe using whole-wheat pasta and sneaking in zucchini and bell peppers is not traditionally done in Italy, but maybe they wouldn't even notice since it's really, really, really good!

Italian tomato pasta
4 to 6 servings
1 package (375 g) whole-wheat penne
2 tablespoons olive oil
28 oz canned whole Italian tomatoes (preferably Pastene)
4 garlic cloves, minced
1 bell pepper, sliced
1 zucchini, sliced
6 tablespoons parmesan, grated
  1. Cook the penne until aldente.
  2. In a large skillet, heat 1 tablespoon olive oil and cook the garlic until fragrant.
  3. Add the canned tomatoes.
  4. In another skillet, heat 1 tablespoon olive oil and cook the bell pepper and zucchini.
  5. Drain the pasta and add to the tomato sauce with the vegetables.
  6. Serve immediately and sprinkle with grated parmesan.
Nutrition facts
[for 1/6 recipe]
333 calories, 7 g fat, 1,7 g saturated,
59 g carbs, 9 g fibers, 14 g protein

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