Ditalini with Sun Dried Tomatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Directions
1.5 cup dry Ditalini 1 tbsp Extra Virgin Olive Oil 1 clove Garlic, thinly sliced1/4 cup Sun Dried Tomatoes, thinly sliced 2 medium (4-1/8" long) Scallions, sliced 3 good sized, fresh leaves Basil, cut into strips1 cup hot Water 1 tsp. Better than Bullion Chicken (any will do but this has a great taste!)3 tbsp grated Parmasean Cheese
1. Cook pasta to al dente, about 8 minutes, drain and return to pot.
2. Heat oil in a small skillet, add garlic, scallions and tomatoes, saute quickly, don't let the garlic burn.
3. Add water and bullion, simmer about 3-4 minutes, stirring occaisionally.
4. Remove from heat and stir in basil leaves. Mix into pasta and serve with a tablespoon of grated cheese.
Serving Size: 3 servings, about 1 1/3 cup each
Number of Servings: 3
Recipe submitted by SparkPeople user LUANNE613.
2. Heat oil in a small skillet, add garlic, scallions and tomatoes, saute quickly, don't let the garlic burn.
3. Add water and bullion, simmer about 3-4 minutes, stirring occaisionally.
4. Remove from heat and stir in basil leaves. Mix into pasta and serve with a tablespoon of grated cheese.
Serving Size: 3 servings, about 1 1/3 cup each
Number of Servings: 3
Recipe submitted by SparkPeople user LUANNE613.
Nutritional Info Amount Per Serving
- Calories: 215.4
- Total Fat: 7.5 g
- Cholesterol: 10.3 mg
- Sodium: 426.0 mg
- Total Carbs: 30.9 g
- Dietary Fiber: 1.9 g
- Protein: 7.6 g
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