Vegetable Pasta With Two Tomatoes

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* Exported from MasterCook *

 

Vegetable Pasta With Two Tomatoes

 

Recipe By : Healthful Cooking by Mary Carroll, Star Tribune 5/24/01

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup apple juice

1 teaspoon olive oil

2 tablespoons minced garlic

1/4 cup minced shallots

3 cups chopped Roma tomatoes

1 carrot -- grated

8 oil-packed sun-dried tomatoes

drained and coarsely chopped

1 pound fresh pasta

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh parsley

2 ounces freshly grated Parmesan

OR Asiago cheese

 

Serves 4.

 

This delicious pasta dish will spice up your meal with the almost-barbecued

flavor of sun-dried tomatoes. The sauce can be made up to two days ahead,

refrigerated, then reheated.

 

In 10-inch nonstick skillet over medium-high heat, heat juice and oil to

bubbling; add garlic and shallots. Cook, stirring, 3 minutes; add

tomatoes, carrots and sun-dried tomatoes. Reduce heat to low and cook,

stirring occasionally, 20 minutes.

 

Cook pasta in boiling water 3 to 5 minutes, or until tender, stirring

frequently to prevent sticking. Drain well and rinse briefly in hot water

to remove excess starch. Drain again. Add pasta, basil and parsley to

skillet; toss well. Serve with cheese.

 

Nutrition information per serving: Calories 440, Carbohydrates 69 g Protein

17 g, Fat 10 g, including sat. fat 4 g, Cholesterol 84 mg, Sodium 320 mg,

Calcium 260 mg, Dietary fiber 5 g. Diabetic exchanges per serving: 2

vegetable exch., 4 bread/ starch exch., and 2 fat exch.

 

 

 

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