Fire Roasted Tomatoes, Basil, Garlic over Pasta

Basil, Garlic and Tomato Pasta

This is one of the easiest meals ever. Once the pasta is cooked (takes 8-10 minutes),  toss in a mixture of olive oil, fire roasted tomatoes, zucchini, garlic, and onion.

Here’s how:

Cook 8-10 ounces of dry pasta as directed on package. I used half thin spaghetti and half fettuccine. Drain and set aside.

In a deep skillet combine 1/4 cup olive oil. Add one chopped zucchini, 1/2 cup chopped onion, 2 cloves finely chopped garlic. Cook until tender, about 6-7 minutes.

Add the following seasonings to the pan:

  • Salt and pepper to taste
  • 1/2 teaspoon dried oregano
  • 1 teaspoon sugar
  • 2 teaspoons dried parsley
  • 1/4 teaspoon thyme
  • 1/4 red pepper flakes

NOTE: Fresh herbs can be used instead of dried herbs. You will need to adjust amounts accordingly.

Fire Roasted Tomato, Garlic, Basil Pasta

Add 1 can fire roasted tomatoes to the skillet (with juice). Mix well; heat through and add cooked pasta.

Add freshly grated Parmesan cheese with a side of fresh spinach. I used a no-fat Italian dressing on the spinach.

That’s it! Easy, Peasie! You are looking at around 480 calories per serving. The recipe given will serve six. Grilled asparagus (six spears) will complete the meal and add only 30 calories. A medium slice of hard crusted baguette bread is 170 calories.

I would personally stick with a serving of the pasta and asparagus.

Tomota, garlic, basil pasta

 

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