Special Diet Information

Coumadin® (Warfarin)
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.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
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

The refrigerator light goes on...

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.


Fiber is not one particular food but the part of plant foods that your body can't digest: what your grandma called roughage. She might have thought of getting more roughage as eating more greens and beans but there's so many other great sources of fiber.

Technically fiber is a carbohydrate, but it is not absorbed into the body like other carbs because humans don't have the enzymes to break them down. As a result, foods that are high in fiber are generally lower in calories.

Most people need to increase the amount of dietary fiber in their diet. The average American only eats foods with 10 - 15 grams of fiber per day, but 25 - 30 grams is optimum. More 


Pasta with Tomato Sauce

Servings = 1 | Serving size =2 ounces pasta, 1/2 cup tomato sauce, 1/2 ounce cheese

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16.

This recipe also requires making Tomato Sauce - from Canned Tomatoes

Serve with Parmesan Squash. or Herbed Zucchini or Green Beans with Red Onion or Candied Carrots or Roasted Tomatoes

3 quarts water
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.

Nutrition Facts

Serving size = 2 ounces pasta, 1/2 cup tomato sauce, 1/2 ounce Parmigiano-Reggiano

Servings = 1


Amount Per Serving

Calories 293 Calories from Fat 52
  % Daily Value
Total Fat 6g 9%
    Saturated Fat 3g 13%
    Monounsaturated Fat 2g
    Trans Fat 0g
Cholesterol 10mg 3%
Sodium 250mg 10%
Total Carbohydrates 50g 17%
    Dietary Fiber 6g 26%
    Sugars 4g
Protein 15g
Vitamin A 5% Vitamin C 26%
Calcium 24% Iron 21%
Vitamin K 6 mcg Potassium 444 mg
Magnesium 105 mg