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


Recipe Summary

8 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

225 calories; calories from fat 26%; fat 6.4g; saturated fat 3.1g; mono fat 2.2g; poly fat 0.4g; protein 11.9g; carbohydrates 30.1g; fiber 1.4g; cholesterol 16mg; iron 1.8mg; sodium 312mg; calcium 229mg.