Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Recipe by Cooking Light May 1998


Recipe Summary test

6 servings


Ingredient Checklist


Instructions Checklist
  • Heat 1 teaspoon oil in a nonstick skillet coated with cooking spray over medium heat. Add onion, and sauté 3 minutes. Add bell pepper and garlic; sauté 5 minutes. Add cherry tomato; sauté 2 minutes. Add wine, olives, tomato sprinkles, black pepper, and diced tomatoes; reduce heat, and simmer 5 minutes. Combine tomato mixture and pasta in a bowl; toss to coat.

  • Preheat oven to 350°.

  • Wipe skillet with paper towels; recoat with cooking spray and 1 teaspoon oil. Arrange cheese in skillet; top with pasta mixture. Cover in foil coated with cooking spray, pressing firmly to pack. Wrap handle of skillet with foil; bake at 350° for 30 minutes. Remove from oven, and let stand for 10 minutes. Place a large plate upside down on top of skillet; invert onto plate. Cut into 6 wedges.

Nutrition Facts

270 calories; calories from fat 17%; fat 5.2g; saturated fat 1.9g; mono fat 2g; poly fat 0.7g; protein 9.3g; carbohydrates 47.5g; fiber 4.1g; cholesterol 8mg; iron 2.8mg; sodium 271mg; calcium 88mg.