A trip to the garden or farmers' market for ripe red tomatoes and fresh basil will yield a pasta sauce that boasts a bounty of summertime flavors.

Recipe by Oxmoor House January 2001

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Recipe Summary

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain.

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  • Coat a Dutch oven with cooking spray; place over medium heat until hot. Add garlic and onion; cook, stirring constantly, 5 minutes or until onion is tender. Stir in tomato and next 4 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally.

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

Source

501 Delicious Heart Healthy Recipes

Nutrition Facts

163 calories; calories from fat 10%; fat 1.9g; saturated fat 0.6g; mono fat 0g; poly fat 0g; protein 6.3g; carbohydrates 29.9g; fiber 2.9g; cholesterol 2mg; iron 0mg; sodium 147mg; calcium 0mg.
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