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Linguini Tomato

Submitted by whittcw

YIELD

6 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

4

CUPS TOMATOES
roasted and blended

2

TABLESPOONS GARLIC
roasted, chopped

1

X SALT *

1

X BLACK PEPPER *

6

CUPS PASTA, LINGUINE
cooked, rinsed in tap water and set aside *

24

EACH ITALIAN PLUM (ROMA) TOMATOES
grilled or ovenroasted, sliced

6

EACH MUSHROOMS, PORTABELLO
or other large mushrooms, grilled or sauteed, sliced *

12

EACH BASIL *

Directions

TO MAKE TOMATO SAUCE: In a heavy saucepan, mix 4 cups roasted tomatoes with garlic, salt, and pepper.

Simmer over medium heat until reduced by one-third.

JUST BEFORE SERVING: In a heavy skillet, bring the sauce to boil over medium heat.

Add linguini ansd toss well.

Blanch the 6 of the basil leaves in a little boiling water.

TO SERVE: Divide the linguini among 6 pasta bowls.

Alternate the Roma tomatoes and mushroom slices in a circle around it.

Drain and put 1 leaf in the middle of each bowl.

Garnish each with a fresh unblanched basil leaf.

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 615g (21.7 oz)

Amount per Serving

Calories 325 6% of calories from fat

% Daily Value *

Total Fat 2g 3%

Saturated Fat 0g 2%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 35mg 1%

Total Carbohydrate 22g 22%

Dietary Fiber 9g 37%

Sugars g

Protein 26g

Vitamin A 102% • Vitamin C 131%

Calcium 8% • Iron 20%

* based on a 2,000 calorie diet How is this calculated?

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium

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