Tomato-Orange Pasta Toss

Cooking Light
8 servings (serving size: 1 cup)


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8 ounces uncooked penne (tube-shaped pasta)
1 ounce sun-dried tomatoes, packed without oil (about 12)
1/2 cup boiling water
3 tablespoons water
2 teaspoons olive oil
6 garlic cloves, thinly sliced
2 (3 x 1/2-inch) strips orange rind
3/4 cup orange juice
1 (28-ounce) can crushed tomatoes, undrained
3 tablespoons chopped fresh parsley
8 ounces part-skim mozzarella cheese, cut into 1/2-inch cubes


Cook penne according to package directions, omitting salt and fat. Drain well. Place in a large bowl.

Combine sun-dried tomatoes and boiling water in a small bowl; let stand 10 minutes. Drain; coarsely chop.

Place 3 tablespoons water and oil in a 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.

Created date

January 1998

Nutritional Information

Calories 225
Caloriesfromfat 26 %
Fat 6.4 g
Satfat 3.1 g
Monofat 2.2 g
Polyfat 0.4 g
Protein 11.9 g
Carbohydrate 30.1 g
Fiber 1.4 g
Cholesterol 16 mg
Iron 1.8 mg
Sodium 312 mg
Calcium 229 mg