Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light June 1997

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

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a nonstick skillet over low heat. Add garlic; sauté 5 minutes. Add tomato and next 6 ingredients (tomato through crushed red pepper). Bring to a boil. Reduce heat to medium; cook 10 minutes or until thick. Combine tomato mixture and pasta, and toss well. Garnish with oregano sprigs, if desired.

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Nutrition Facts

283 calories; calories from fat 19%; fat 6g; saturated fat 0.8g; mono fat 3.2g; poly fat 1.1g; protein 9.3g; carbohydrates 49.2g; fiber 4.8g; iron 3.5mg; sodium 668mg; calcium 45mg.
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