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Penne With Tomato & Basil Mignonette Recipe
|Pine nuts||2 Tablespoon|
|Basil mignonette dressing||4 Tablespoon|
|Dry penne pasta/Other small tube-shaped pasta, such as pennette or mostaccioli||8 Ounce|
|Tomatoes||12 Ounce, seeded and chopped (2 Large Pieces)|
|Fresh basil sprig||2|
Serving size: Complete recipe
Calories 1320 Calories from Fat 534
% Daily Value*
Total Fat 63 g97%
Saturated Fat 3.7 g18.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 698.1 mg29.1%
Total Carbohydrates 177 g59.1%
Dietary Fiber 25.2 g100.9%
Sugars 26 g
Protein 39 g78.3%
Vitamin A 59% Vitamin C 73%
Calcium 4.3% Iron 36.9%
*Based on a 2000 Calorie diet
Set nuts aside.
Prepare Basil Mignonette Dressing and set aside.
In a 5- to 6-quart pan, cook pasta in 3 quarts boiling water just until tender to bite (10 to 12 minutes); or cook according to package directions.
Drain, rinse with cold water, and drain well again.
In a large bowl, lightly mix pasta, dressing, and tomatoes; season to taste with salt, if desired.
Let stand at room temperature for about 15 minutes.
Mix lightly; sprinkle with pine nuts and garnish with basil sprigs.