Ditalini with Sun Dried Tomatoes
Nutritional Info
- Servings Per Recipe: 3
- 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
View full nutritional breakdown of Ditalini with Sun Dried Tomatoes calories by ingredient
Introduction
I just sort of made this up as I went along. Ditalini is small, little tubes of pasta. You really could use any type. This could be a good main meal if you add a little cooked chicken, adjust nutrition. I just sort of made this up as I went along. Ditalini is small, little tubes of pasta. You really could use any type. This could be a good main meal if you add a little cooked chicken, adjust nutrition.Number of Servings: 3
Ingredients
-
1.5 cup dry Ditalini
1 tbsp Extra Virgin Olive Oil
1 clove Garlic, thinly sliced
1/4 cup Sun Dried Tomatoes, thinly sliced
2 medium (4-1/8" long) Scallions, sliced
3 good sized, fresh leaves Basil, cut into strips
1 cup hot Water
1 tsp. Better than Bullion Chicken (any will do but this has a great
taste!)
3 tbsp grated Parmasean Cheese
Tips
A good side item or lunch. Can be a larger, main meal by adding some cooked chicken.
Directions
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.