Total Preparation Time: Less than 15 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 2
Origin: American
Special Features: Vegetarian
Nutrition Content: High Fiber
Meal Type: Entree
Ingredients
4 oz. Dried wagon wheel or penne pasta
1 tbsp. Bottle minced garlic
1 tbsp. Olive oil
4 Medium tomatoes, seeded and chopped (about 3 cups) or one 14.5 oz. can diced tomatoes, undrained
4 Oil packed dried tomatoes, drained and chopped
1/4 cup Dry sherry or chicken broth
1 to 2 tsp. Finely chopped pickled jalapeno chile pepper
2 tbsp. Snipped fresh basil
2 tbsp. Snipped fresh parsley
1/4 cup Shredded cheddar cheese (1 oz.)
Preparation
Cook pasta according to package directions; drain. Return pasta to saucepan; cover and keep warm.
Meanwhile, in large skillet, cook and stir garlic in hot oil for 1 minute. Add fresh or canned tomatoes, dried tomatoes, sherry, and jalapeno pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally.
Sitr pasta into tomato mixture. Add basil and parsley; toss gently to combine. Sprinkle with cheese.
Cook's Notes
Flavors from the Southwest - while pepper and cheddar cheese - marry with traditional Italian ingredients - tomatoes, garlic, and basil - in this skillet dish.
Nutrition Information
Calories: 472
;
Total Fat: 15g
;
Saturated Fat: 4g
;
Carbohydrates: 64g
;
Protein: 15g
;
Sodium: 203mg
;
Fiber: 6g