Bruschetta Penne

Bruschetta Penne Image Author: Canadian Living Credits: Bruschetta Penne Image

A handful of pantry staples and some fresh herbs make dinner a snap. Increase the fibre by choosing whole grain pasta. Top with a sprinkling of grated Parmesan cheese, if desired.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine:September 2012

Ingredients

  • 12 oz penne
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic thinly sliced
  • 1 can diced tomatoes
  • 1/4 teaspoon pepper
  • 1/4 cup black olive sliced
  • 1/4 cup packed fresh basil sliced

Method

In large pot of boiling salted water, cook pasta according to package directions. Drain and return to pot, reserving 1/3 cup of the cooking liquid.

Meanwhile, in large deep skillet, heat oil over medium heat; cook garlic, stirring, until light golden, about 1 minute.

Add tomatoes and pepper; bring to boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 8 minutes. Stir into pasta along with olives and 1/4 cup of the reserved cooking liquid, adding remaining liquid as needed to coat pasta; cook, stirring, for 2 minutes. Stir in basil.

Nutritional facts Per each of 6 servings: about

  • Fibre 4 g
  • Sodium 386 mg
  • Sugars 4 g
  • Protein 8 g
  • Calories 281.0
  • Total fat 6 g
  • Potassium 312 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 48 g

%RDI

  • Iron 26.0
  • Fibre 0.0
  • Folate 56.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 32.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Bruschetta Penne

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