Penne with Fresh Tomato Herb Sauce
Per ServingPenne with Fresh Tomato Herb Sauce |
||
|---|---|---|
| Makes: 8 servings | ||
| Serving Size: 1 cup pasta, 1/2 cup sauce | ||
| Calories | 280 | |
| Fat | 4 | g |
| Saturated Fat | 0.9 | g |
| Carbohydrate | 55 | g |
| Fiber | 9 | g |
| Sugars | 8 | g |
| Cholesterol | 5 | mg |
| Sodium | 250 | mg |
| Protein | 10 | g |
| Choices: Starch 2.5, Vegetable 3, Fat 0.5 | ||
- Makes: 8 servings
- Serving Size: 1 cup pasta, 1/2 cup sauce
- Preparation Time: 35 minutes
- Cooking Time: 40 minutes (includes pasta cooking time)
Ingredients
| 1 | Tbsp. | olive oil |
| 1 | onion, chopped | |
| 1 | carrot, diced | |
| 1 | leek, white part only, diced | |
| 1 | celery stalk, diced | |
| 3 | garlic cloves, thinly sliced | |
| 4 | plum tomatoes, seeded and diced | |
| 1 | can | (35 oz.) Roma tomatoes, smashed in their own juice |
| 1 | bay leaf Salt and pepper to taste | |
| 1 | lb. | whole-wheat penne pasta |
| 1/2 | cup | chopped parsley |
| 10 | basil leaves, chopped | |
| 1 | Tbsp. | minced fresh oregano |
| 2 | Tbsp. | chopped black olives |
| 1/4 | cup | Parmesan cheese |
Directions
- Heat the oil in a large skillet over medium heat. Add the onion, carrots, leek, and celery and sauté for 8 minutes. Add the garlic and sauté for 1 minute. Add the tomatoes and bay leaf. Season with salt and pepper to taste. Cook, uncovered, for 15 to 20 minutes.
- Meanwhile, bring a large pot of water to a boil. Add the pasta until cooked al dente, about 7 to 8 minutes.
- Remove the bay leaf from the sauce. Add the parsley, basil, and oregano. Taste and adjust the seasonings. Add the olives.
- Drain the pasta, add the sauce, and toss gently. Top with Parmesan cheese.
