Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 2
Recipe by Cooking Light October 1998

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Recipe Summary

Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large saucepan over medium-high heat. Add onion, and sauté 3 minutes or until tender. Add the water and next 6 ingredients (water through tomatoes). Bring mixture to a boil; cover, reduce heat, and simmer 5 minutes, stirring occasionally. Add pasta, and cook 9 minutes or until pasta is tender. Stir in chopped parsley.

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Nutrition Facts

242 calories; calories from fat 17%; fat 4.7g; saturated fat 0.6g; mono fat 2.2g; poly fat 1.3g; protein 11.4g; carbohydrates 39.9g; fiber 4.6g; cholesterol 0mg; iron 3.6mg; sodium 560mg; calcium 79mg.
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