|
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) |
- 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.
Yield: 4 servings--Serving Size: 1 cup
Each serving provides:
Calories: 304
Total fat: 5 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 285 mg
WITH CHICKEN:
Calories: 398
Total fat: 7 g
Saturated fat: 1 g
Cholesterol: 44 mg
Sodium: 325 mg
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