Tomato-orange pasta toss

8 Servings

Ingredients

Quantity Ingredient
8 ounces Uncooked Penne
1 ounce Sun-Dried Tomatoes; Packed W/O Oil
½ cup Boiling Water
3 tablespoons Olive Oil
6 Cloves Garlic; Thinly Sliced
2 Strips Orange Rind; 3X1/2 Inch
¾ cup Orange Juice
1 can Crushed Tomatoes (28 Oz); Undrained
3 tablespoons Fresh Parsley; Chopped
8 ounces Part-Skim Mozarella; 1/2 Inch Cubes

Directions

Cook penne according to directions, omitting the salt and fat. Drain well.

Place in large bowl.

Combine sun-dried tomatoes and boiling water in a small bowl; let stand 10 minutes. Drain; coarsely chop.

Place 3 T water and oil in saucepan over medium heat until hot. Add garlic and rind. Cook 5 minutes; stir occasionally. Add juice and crushed tomatoes; bring to a boil. Reduce heat to medium; cook 12 minutes. Discard rind. Add juice mixture to pasta; toss well. Add sun-dried tomatoes, parsley, and cheese; toss well. Recipe by: Cooking Light, J/F 98, pg. 161 Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@...> on Mar 02, 1998

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