Add calcium to your weekday pasta dinner with a splash of vitamin-rich evaporated milk.
- Portion size 4 servings
Ingredients
Method
In saucepan, heat oil over medium heat; cook garlic, onion, basil, pepper, salt and hot pepper sauce, stirring occasionally, for about 5 minutes or until softened.
Meanwhile, in blender or food processor, puree tomatoes; add to pan and bring to boil. Reduce heat and boil gently, stirring often, for about 20 minutes or until thickened. Remove from heat; stir in milk.
Meanwhile, in large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm; drain well and return to pot. Add sauce and toss to coat. Serve sprinkled with Parmesan cheese.
Nutritional facts <b>Per serving:</b> about
- Sodium 990 mg
- Protein 25 g
- Calories 635.0
- Total fat 9 g
- Cholesterol 10 mg
- Total carbohydrate 113 g
%RDI
- Iron 25.0
- Folate 19.0
- Calcium 33.0
- Vitamin A 17.0
- Vitamin C 43.0
