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.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta.
"In terms of fast food and deep understanding of the culture of fast food, I'm your man."
Bill Gates, Wealthy man
This is the most basic of pantry meals and three ingredients no kitchen should be without. Whole wheat pasta in many shapes should be in everyone's cupboard along with a good quality tomato sauce. Find your favorite (here's some Dr. Gourmet reviews to help you get started). And every fridge should have a good quality parmesan cheese. The whole meal takes as long as cooking the pasta - all of about 15 minutes and it's really good for you.
When you are choosing pasta sauce, keep a close eye on the sodium content. Most bottled sauces on the market are about the same as far as calories and fat are concerned, but some have as much as 600 mg of sodium in a half cup of sauce. The parmesan will provide plenty of flavor, so look for a tomato sauce with less than 250 mg of sodium in a 1/2 cup serving if possible.
Keep in mind also that making your own sauce is something that's pretty easy and tomato sauce does freeze well in ziplock bags.
It's easy to be creative by adding whatever veggies you might have on hand. Sauté up some onions or mushrooms and add the tomato sauce to them and you've got an even better dish.
Most recipes contain instructions to add salt to the water before (or sometimes during) boiling pasta. I have seen a multitude of reasons including that the salt changes the boiling point of the water (sorry; not enough to matter) to the salt keeping the water from boiling over (not chemically possible).
There is an argument for adding the salt to enhance the flavor of the pasta but I prefer to carefully control my sodium intake and the flavor of my food. The difference in pasta boiled in salted water and unsalted water is minimal and any difference will be masked by a well made and properly seasoned sauce.
Servings = 2 | Serving size =2 ounces pasta with sauce
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe can be divisible by 2.
This recipe does not make very good leftovers.
|4 ounces||whole wheat or gluten-free pasta (shape of your choice)|
|2 cups||bottled tomato sauce of your choice|
|1 ounce||Parmigiano-Reggiano (grated)|
Place the water in a large stock pot over high heat.
When the water is at a full boil add the pasta and stir. Reduce the heat slightly so that the pot does not boil over.
While the pasta is cooking place the tomato sauce in a 4 cup pyrex measure or glass bowl. Cover lightly with plastic wrap. Place in the microwave on medium and cook for 60 seconds. Repeat, stirring after each 60 second interval until the sauce is hot. (The sauce may also be heated on the stove in a small pan over medium heat. Stir often.)
When the pasta is done, drain and divide between two plates. Top each plate with half of the sauce and half of the parmesan cheese.
Serving size = 2 ounces pasta with sauce
Servings = 2
Amount Per Serving
|Calories 430||Calories from Fat 74|
|% Daily Value|
|Total Fat 8g||13%|
|Saturated Fat 3g||17%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 74g||25%|
|Dietary Fiber 11g||43%|
|Vitamin A 21%||Vitamin C 4%|
|Calcium 23%||Iron 20%|
|Vitamin K 0 mcg||Potassium 893 mg|
|Magnesium 86 mg|