Whole-Wheat Penne with Sun-Dried Tomatoes, Onion, Garlic and Olive Oil
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 326.6
- Total Fat: 8.7 g
- Cholesterol: 10.0 mg
- Sodium: 242.7 mg
- Total Carbs: 47.7 g
- Dietary Fiber: 7.2 g
- Protein: 15.6 g
View full nutritional breakdown of Whole-Wheat Penne with Sun-Dried Tomatoes, Onion, Garlic and Olive Oil calories by ingredient
Introduction
A healthy and easy version of a Northern Italy Classic A healthy and easy version of a Northern Italy ClassicNumber of Servings: 6
Ingredients
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1 box of Hodson Mill Whole Wheat Penne (or any other brand)
1/2 c chopped sun-dried tomatoes
1 c chopped Vidalia (or any other sweet) onions
1/4 c minced Garlic
2 TBS Extra Virgin Olive Oil (I use Greek; try to use the darkest green you can find)
1 cut shredded low-fat (2%) Italian cheese mix (Mozzarella, Provolone, Asiago)
Directions
Start a pot of water to boil for the pasta
Place olive oil in a large Chef's pan or wok under medium-low heat. Add the chopped tomatoes, onions and garlic. Mix and cook until the onion bubbles. Turn the hit to low, cover and stir occasionally. The key with this dish is to cook it as low as possible so the flavors of the sun-dried tomatoes, onion and garlic, infuse the olive oil, but they do not get crisp.
Cook the pasta, drain and add it to the mix. Increase the temperature to medium and stir fry enough so the pasta is evenly coated with the oil and the vegetables. Take the pan off the heat and add the cheese. Stir until evenly distributed on the pasta, cover and let it sit for 2-3 minutes until the cheese has melted.
Serve.
This makes 6 serving of about a cup each. It heats as is on the microwave for a great next-day lunch. Feel free to add some shredded Parmesan or Asiago before you serve (but that it additional calories). You can add freshly ground pepper as well.
Place olive oil in a large Chef's pan or wok under medium-low heat. Add the chopped tomatoes, onions and garlic. Mix and cook until the onion bubbles. Turn the hit to low, cover and stir occasionally. The key with this dish is to cook it as low as possible so the flavors of the sun-dried tomatoes, onion and garlic, infuse the olive oil, but they do not get crisp.
Cook the pasta, drain and add it to the mix. Increase the temperature to medium and stir fry enough so the pasta is evenly coated with the oil and the vegetables. Take the pan off the heat and add the cheese. Stir until evenly distributed on the pasta, cover and let it sit for 2-3 minutes until the cheese has melted.
Serve.
This makes 6 serving of about a cup each. It heats as is on the microwave for a great next-day lunch. Feel free to add some shredded Parmesan or Asiago before you serve (but that it additional calories). You can add freshly ground pepper as well.
Member Ratings For This Recipe
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TRAILHAPPY
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MACGIRRL
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KWASHOK
Just made this for dinner with a couple of modifications based on previous comments and my family's preferences. Used less than 1/2 box of pasta (rotini since we didn't have penne) and added browned turkey kielbasa with a bit of red pepper flakes. Hubby had 2nds and even the the 4 yr old ate it! - 3/28/10
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ANDISMILED
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BIJOUX7
