This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
This recipe is NOT safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"Italian restaurants with more than 120 entrees are always disappointing."
-Miss Piggy, Well known epicure
You can use bottled tomato sauce for this. I look for tomato sauce with 2 grams of fat per serving or less. Look carefully at the Nutrition Facts on the label because some jars list the serving size as 1/4 cup.
Servings: 1 | Serving size: 2 ounces pasta, 1/2 cup tomato sauce, 1/2 ounce cheese
Cooking Time: 30 Minutes
This recipe can easily be multiplied.
|2 ounces||(per serving) whole wheat or gluten-free penne or other pasta|
|1/2 cup||(per serving) tomato sauce|
|1/2 ounce||Parmigiano-Reggiano (grated)|
Place the water in a medium to large stockpot over high heat (depending on the amount of pasta to be cooked). When the water is boiling add the pasta.
While the pasta is cooking place the tomato sauce in a medium (or larger) sauce pan and heat gently over medium heat. When the sauce is hot reduce the heat to low.
When the pasta is done remove the noodles using tongs, allowing them to drain. Place the noodles in the sauce and toss well.
Serve hot in a large bowl topped with the grated cheese.
Serving size: 2 ounces pasta, 1/2 cup tomato sauce, 1/2 ounce Parmigiano-Reggiano
|Calories 293||Calories from Fat 52|
|% Daily Value|
|Total Fat 6g||9%|
|Saturated Fat 3g||13%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 50g||17%|
|Dietary Fiber 6g||26%|
|Vitamin A 5%||Vitamin C 26%|
|Calcium 24%||Iron 21%|
|Vitamin K 6 mcg||Potassium 444 mg|
|Magnesium 105 mg|