Penne with Fresh Tomato Herb Sauce
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
preparation
1. 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.
2. Meanwhile, bring a large pot of water to a boil. Add the pasta until cooked al dente, about 7 to 8 minutes.
3. Remove the bay leaf from the sauce. Add the parsley, basil, and oregano. Taste and adjust the seasonings. Add the olives.
4. Drain the pasta, add the sauce, and toss gently. Top with Parmesan cheese.
nutrition
Serving size: 1 cup pasta,
1/2 cup sauce
Starch exchanges: 2.5
Vegetable exchanges: 3
Fat exchanges: 0.5
Amount Per Serving
Calories: 280
Calories From Fat: 35
Total Fat: 4 grams
Saturated Fat: 0.9 grams
Cholesterol: 5 milligrams
Sodium: 250 milligrams
(without added salt)
Total Carbohydrate: 55 grams
Dietary Fiber: 9 grams
Sugars: 8 grams
Protein: 10 grams
