Red Hot Fusilli
This lively low-saturated fat, cholesterol-free pasta dish contains
lots of tomatoes and herbs and very little oil.
|1 Tbsp ||olive oil
|2 cloves || garlic, minced
|1/4 C ||freshly minced parsley
|4 C || ripe tomatoes, chopped
|1 Tbsp ||fresh basil, chopped or 1 tsp dried basil
|1 Tbsp ||oregano leaves, crushed or 1 tsp dried oregano
|1/4 tsp ||salt
|to taste ||ground red pepper or cayenne
|8 oz || uncooked fusilli pasta (4 cups cooked)
|1/2 lb ||cooked chicken breasts, diced into 1/2-inch pieces (3/4 lb raw) (optional)
Yield: 4 servings--Serving Size: 1 cup
Heat oil in a medium saucepan. Saute garlic and parsley until golden.
Add tomatoes and spices. Cook uncovered over low heat 15 minutes or until
thickened, stirring frequently. If desired, add chicken and continue cooking
for 15 minutes until chicken is heated through and sauce is thick.
Cook pasta firm in unsalted water.
To serve, spoon sauce over pasta and sprinkle with coarsely chopped parsley.
Serve hot as a main dish and cold for the next day's lunch.
Each serving provides:
Total fat: 5 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 285 mg
Total fat: 7 g
Saturated fat: 1 g
Cholesterol: 44 mg
Sodium: 325 mg