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Tomato-Basil Pasta

Prep time 22 mins
Cook time 25 mins
Yield 8 servings (serving size: 1/2 cup)
Vermicelli is a very thin-stranded pasta. Spaghetti, fettuccine, angel hair, or other long pasta will also work.

Ingredients

  • Cooking spray
  • 1 garlic clove, minced
  • 1 small onion, thinly sliced
  • 2 1/2 cups chopped seeded peeled tomato (about 3)
  • 1/4 cup no-salt-added tomato sauce
  • 1 1/2 teaspoons olive oil
  • 2 tablespoons minced fresh basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups hot, cooked vermicelli
  • 3 tablespoons freshly grated Parmesan cheese

Nutrition Information

  • calories 94
  • fat 1.9 g
  • satfat 0.6 g
  • protein 3.4 g
  • carbohydrate 15.8 g
  • cholesterol 2 mg
  • iron 1.2 mg
  • sodium 123 mg
  • caloriesfromfat 18 %
  • fiber 1.6 g
  • calcium 39 mg

How to Make It

  1. Coat a Dutch oven with cooking spray; place over medium heat until hot. Add garlic and onion; sauté 5 minutes or until onion is tender. Stir in chopped tomato and next 5 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally.

  2. Add cooked pasta to tomato mixture; cook, uncovered, until mixture is thoroughly heated, stirring occasionally. Sprinkle with cheese, and serve immediately.

Oxmoor House Healthy Eating Collection