Red Hot Fusilli
This lively low-saturated fat, cholesterol-free pasta dish contains lots of tomatoes and herbs and very little oil.
Ingredients:
1 tablespoon olive oil
2 cloves garlic, minced
1/4 cup freshly minced parsley
4 cups ripe tomatoes, chopped
1 tablespoon fresh basil, chopped or 1 tsp dried basil
1 tablespoon oregano leaves, crushed or 1 tsp dried oregano
1/4 teaspoon salt
Ground red pepper or cayenne, to taste
8 oz uncooked fusilli pasta (4 cups cooked)
1/2 pound cooked chicken breasts, diced into 1/2-inch pieces (3/4 pound raw; optional)
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.
Recipe makes 4 servings; serving size is 1 cup.
Each serving (without chicken) provides:
Calories: 304,
Total fat: 5g,
Saturated fat: less than 1g,
Cholesterol: 0mg,
Sodium: 285mg
With Chicken:
Calories: 398,
Total fat: 7g,
Saturated fat: 1g,
Cholesterol: 44mg,
Sodium: 325mg
KITCHEN FACTS
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