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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 528.6
  • Total Fat: 14.0 g
  • Cholesterol: 21.0 mg
  • Sodium: 825.5 mg
  • Total Carbs: 178.6 g
  • Dietary Fiber: 4.0 g
  • Protein: 20.3 g

View full nutritional breakdown of Pasta with Fresh Tomato Sauce calories by ingredient
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Pasta with Fresh Tomato Sauce

Submitted by: DILBERTA

Introduction

I found this recipe on Ladies Home Journal's web site and it sounded so good. I modifed it a bit and this recipe is my version. Enjoy! I found this recipe on Ladies Home Journal's web site and it sounded so good. I modifed it a bit and this recipe is my version. Enjoy!
Number of Servings: 3

Ingredients

    2 cups grape tomatoes
    3 oz artichoke hearts, quarted (NOT marinated)
    .58 oz sun-dried tomatoes (dry- NOT in oil)
    6 Tbl fresh basil, chopped
    4 Tbl fresh cilantro, chopped
    3 cloves garlic, minced
    1 Tbl garlic flavored olive oil
    8 oz pasta (I used mostaccioli rigati)
    .5 tea kosher salt
    1.4 oz fresh (hard) parmesan cheese, shredded

Directions

1. Place the sun-dried tomatoes in a small bowl and cover with hot water.

2. Pulse grape tomatoes in a food processor until chopped to your liking and transfer to a large microwave-proof bowl.

3. Drain the artichokes. Add to the tomatoes along with a couple of tablesppons of the water the artichokes were packed in.

4. Drain the sun-dried tomatoes and add them along with the garlic and oil to the tomato mixture and stir to combine. Let stand at room temperature while the pasta cookes.

5. Bring a large pot of water to boil; add the salt. Stir in the pasta and cook according to package directions (about 9-12 minutes).

6. While the pasta is cooking cut the buffalo mozzarella into 1/2-inch pieces (roughly). Then during the last couple of minutes the pasta cooks, place the sauce in the microwave and heat on high for 2 minutes.

7. Drain the pasta and place in a serving bowl or platter. Top with the warm sauce. Then top that with the mozzarella and parmesan cheese. Serve.





Number of Servings: 3

Recipe submitted by SparkPeople user DILBERTA.






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