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Fresh Tomato Pasta Toss

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Submitted by pongo

YIELD

servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

3 1.4
POUNDS KG TOMATOES
2 2
CLOVES CLOVES GARLIC
minced
1 15
TABLESPOON ML VEGETABLE OIL
1 15
TABLESPOON ML PARSLEY LEAVES
fresh or 1 teaspoon dried
1 15
TABLESPOON ML BASIL
fresh, minced or 1 teaspoon dried
2 1E+1
TEASPOONS ML OREGANO
fresh, minced or 3/4 teaspoon dried
1 5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML SUGAR
0.6
TEASPOON ML BLACK PEPPER
¼ 59
1 453.6
POUND G PASTA, PENNE
cooked and drained
¼ 59
CUP ML PARMESAN CHEESE
or romano cheese, grated

Directions

In a saucepan, bring water to a boil; dip tomatoes in water.

Peel skins and discard.

Chop pulp; set aside.

In a skillet over medium heat, sauté garlic in oil.

Add tomato pulp, parsley, basil, oregano, salt, sugar and pepper; mix well.

Bring to a boil; reduce heat.

Add cream. Heat through.

Pour over hot pasta and toss to coat.

Sprinkle with cheese.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 487g (17.2 oz)
Amount per Serving
Calories 596 19% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 26mg 9%
Sodium 716mg 30%
Total Carbohydrate 34g 34%
Dietary Fiber 8g 32%
Sugars g
Protein 42g
Vitamin A 65% Vitamin C 77%
Calcium 16% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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