Stewed Tomato Pasta Recipe
"I'm the mother of two very active boys, and this flavorful dish is one they'll always eat," writes Tracey Jones from Chesapeake, Virginia. "Another reason I love it is I usually have the ingredients on hand."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
- 2 tablespoons vegetable oil
- 1 teaspoon italian seasoning
- 2 cans (14-1/2 ounces each) italian stewed tomatoes undrained
- 1 can (14-1/2 ounces) chicken or vegetable broth
- 1 package (12 ounces) spiral pasta
- Carbohydrate 0.12298125 g
- Cholesterol 0 mg
- Fat 2.56880625109556 g
- Fiber 0.0211875003576279 g
- Protein 0.01798125 g
- Saturated Fat 0.194321484455688 g
- Serving Size 1 1 -10 serving (3g)
- Sodium 0.050625 mg
- Sugar 0.101793749642372 g
- Trans Fat 0.0331492968883327 g
- Calories 23 calories
Directions In a large saucepan or Dutch oven, combine the tomatoes, broth, oil and Italian seasoning; bring to a boil. Add pasta. Reduce heat; cover and simmer for 16-18 minutes or until pasta is tender, stirring occasionally. Yield: 8-10 servings. Originally published as Stewed Tomato Pasta in Quick Cooking March/April 1999, p8 Nutritional Facts One 3/4-cup serving (prepared with reduced-sodium broth) equals 217 calories, 5 g fat (0 saturated fat), 1 mg cholesterol, 243 mg sodium, 37 g carbohydrate, 0 fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat. Print Add to Recipe Box Email a Friend
