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Recipe Summary

Yield:
5 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a Dutch oven with cooking spray; add 1 teaspoon Sun-Dried Tomato-Garlic Oil. Place over medium-high heat until hot. Add onion, carrot, and garlic, and saute until tender. Add tomato and next 5 ingredients; bring mixture to a boil. Reduce heat, and simmer, uncovered, 15 minutes or until thickened. Set mixture aside, and keep warm.

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  • Heat remaining 1 teaspoon Sun-Dried Tomato Garlic Oil in a small skillet over medium heat; add walnuts. Cook until lightly browned, stirring frequently. Set walnuts aside.

  • Cook pasta according to package directions, omitting salt and fat; drain. Place pasta on a serving platter; spoon tomato mixture over pasta. Sprinkle with walnuts and cheese.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

375 calories; calories from fat 20%; fat 8.2g; saturated fat 2.7g; protein 13.2g; carbohydrates 64.4g; cholesterol 13mg; sodium 447mg.
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