pasta - Penne from Heaven

[Guest guest]

* Exported from MasterCook *

 

Penne from Heaven

 

Recipe By :Burt, Goldberg, and Rhodes

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 pound pasta -- spirals, wagon wheels or fusilli or a

combination

1 tablespoon olive oil

1 clove garlic -- minced

1/2 cup reconstituted dried tomatoes -- cut into thin strips

1/2 teaspoon dried oregano

1 tablespoon fresh basil -- or 1/2 teaspoon dried

1 pound mushrooms -- wiped clean and quartered

1 carton Pomi chopped tomatoes -- or 26-ounce can chopped

tomatoes, no added salt

1/3 cup balsamic vinegar

1 yellow bell pepper -- seeded and cut julienne

Optional garnish:

2 ripe tomatoes -- diced

 

A luscious summer salad for busy people - all you cook is the pasta!

 

Cook pasta in lightly salted, vigorously boiling water until al dente.

 

Meanwhile, prepare the vegetables and set aside.

 

Combine the olive oil, garlic, reconstituted dried tomatoes and herbs in a large

serving bowl.

 

When the pasta is cooked, drain it, add it to the bowl and toss well.

 

Add remaining ingredients and toss again.

 

Garnish with optional diced fresh tomato. Best served warm, just after it is

made. but also very good served chilled the next day.

 

Make 6 servings. Yield: 11 - 12 cups

 

Nutrient calculations (per 2 cup serving):

Calories 376. Total Fat 4.2 g. (Sat. 0.6 g.), Cholesterol 0 mg., Carbohydrate 7

1 g.,

Dietary Fiber 3.9 g., Protein 13 g., Sodium 74 mg., Calcium 57 mg., Iron 5.8 mg.

Exchanges: 4 starch, 2 vegetable, 1/2 fat

 

 

Source:

" High Fit - Low Fat Vegetarian "

Copyright:

" 1996 ISBN #0-9649656-1-5 "

 

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

 

Per Serving (excluding unknown items): 336 Calories; 4g Fat (10.4% calories from

fat); 12g Protein; 64g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 13mg

Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0