Contributed By: kornkven
msl everyday food
A family favorite.
|
|
Total Preparation Time: Less than 15 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: Italian
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Nutrition Content: Good Source of Calcium
Meal Type: Entree
Ingredients
Coarse salt
3/4 pound Rigatoni or other short tubular pasta
2 pounds Plum tomatoes, coarsely chopped
1 t. Balsamic vinegar
3 t. Olive oil
3 Garlic cloves, thinly sliced
1/4 tsp. Red-pepper flakes
1/2 cup Chopped fresh parsley
1 t. Chopped fresh oregano (or 1/2 teaspoon dried)
8 oz. Fresh mozzarella cheese, diced
Preparation
1. In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.
2. Meanwhile, in a large bowl, combine tomatoes, vinegar, and 1/2 teaspoon salt; set aside.
3. In a small skillet, heat oil over low heat. Add garlic; cook, stirring often, until tender and just beginning to take on color, about 4 minutes. Remove from heat, and stir in red-pepper flakes.
4. Stir garlic mixture into reserved tomato mixture. Add parsley, oregano, mozzarella (put fresh mozzarella in the freezer for 10 to 20 minutes to make it easier to cut), and pasta; toss.
Cook's Notes
Nutrition Information
Calories: 539
;
Total Fat: 14 g
;
Saturated Fat: 6 g
;
Carbohydrates: 76 g
;
Protein: 26.5 g
;
Vitamin A: 240 RE
;
Vitamin C: 44 mg
;
Calcium: 391 mg
;
Fiber: 4.5 g