Pasta Bow Ties with Sun-Dried Tomato Sauce
Flecked with zucchini, basil and mushrooms, this quick dish highlights simple sunny flavours.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 584 |
| pro | 19 g |
| total fat | 10 g |
| sat. fat | 1 g |
| carb | 107 g |
| fibre | 11 g |
| chol | 0 mg |
| sodium | 1.381 mg |
| % RDI: | - |
| calcium | 10% |
| iron | 29% |
| vit A | 18% |
| vit C | 58% |
| folate | 28% |
Suggested Recipes
1/2 cup (125 mL) dry-packed sun-dried_tomatoes
2 tbsp (25 mL) olive oil
1 onion, chopped
2 cloves garlic, minced
1 cup (250 mL) sliced mushrooms
1 tsp (5 mL) salt
Pinch hot pepper flakes
1 can (28 oz/796 mL) tomatoes
1/4 cup (50 mL) tomato paste
2 zucchini, chopped
1/4 cup (50 mL) chopped fresh basil or parsley
6 cups (1.5 L) bow tie pasta (1 lb/500 g)
Preparation:
In bowl, soak sun-dried tomatoes in 1/4 cup (50 mL) hot water until softened, 5 minutes; drain and chop, reserving liquid.
Meanwhile, in large saucepan, heat oil over medium heat; cook onion, garlic, mushrooms, salt and hot pepper flakes, stirring occasionally, until softened, about 5 minutes.
Pour in tomatoes, breaking up with spoon. Add tomato paste, sun-dried tomatoes and reserved soaking liquid; bring to boil. Reduce heat and simmer for 20 minutes. Add zucchini; cook until sauce is thickened, 5 minutes. Stir in basil.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Drain and return to pot. Add sauce and toss to coat.
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