Herbed Rotelle with Balsamic Vinegar Recipe

Summary

Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Dried tomato halves4
 Olive oil2 Teaspoon
 Zucchini2 Cup (32 tbs), cubed
 Garlic2 Clove (10 gm), minced
 Canned plum tomatoes2 Cup (32 tbs)
 Fresh rosemary/1 teaspoon dried rosemary1 Teaspoon
 Fresh oregano/1 teaspoon dried oregano1 Tablespoon, chopped
 Balsamic vinegar1 Tablespoon
 Rotelle pasta6 Ounce, cooked, drained (Spirals)
 Grated parmesan cheese4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)

Nutrition Facts

Serving size

Calories 254 Calories from Fat 43

% Daily Value*

Total Fat 5 g7.7%

Saturated Fat 1.3 g6.5%

Trans Fat 0 g

Cholesterol 4.4 mg

Sodium 453.4 mg18.9%

Total Carbohydrates 46 g15.5%

Dietary Fiber 5.6 g22.3%

Sugars 6.6 g

Protein 8 g15.3%

Vitamin A 20.7% Vitamin C 53.1%

Calcium 10.1% Iron 9.2%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In small bowl, soak dried tomatoes in boiling water to cover 2 minutes, drain and chop.
2. In large nonstick skillet, heat oil add zucchini and garlic.
3. Cook, stirring frequently 4-5 minutes.
4. Stir in dried and plum tomatoes, rosemary and oregano.
5. Simmer 15-20 minutes, until sauce thickens, stirring to break up tomatoes and stir in vinegar.
6. Place pasta in large serving bowl pour sauce over pasta and toss to mix well.

SERVING
7. Sprinkle with Parmesan cheese.
8. Toss and serve.
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