Try this Penne with Tomato and Balsamic Vinegar Sauce recipe, or contribute your own.
Suggest a better description1. In a saucepan, saute onion in olive oil over medium-high heat until soft. Add garlic and saute another minute. 2. Add tomatoes and parsley, cook for 10 minutes, breaking up tomatoes. Add salt and pepper to taste. 3. Meanwhile, cook penne until al dente. Drain. 4. In large bowl, toss penne with 5. In a large frying pan, toss pasta with butter. Add balsamic vinegar, and toss again. 5. Add tomato sauce and parmesan cheese and toss, and serve immediately. NOTES : Great flavour! The balsamic taste is wonderful in this dish. It was a little too watery with undrained tomatoes, so partially draining them would be better. I also used the canned tomatoes that come diced. Next time try omitting the butter. Recipe by: modified from post to elf by Naralon@sympatico.ca Posted to EAT-LF Digest by Cathleen
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Serving Size: 1 Serving (286g) | ||
Recipe Makes: 5 | ||
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Calories: 376 | ||
Calories from Fat: 97 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.8g | 14 % | |
Saturated Fat 5.1g | 25 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 84.5mg | 26 % | |
Sodium 105.3mg | 4 % | |
Potassium 506.7mg | 13 % | |
Total Carbohydrate 58.5g | 17 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 56.5g | ||
Protein 12.1g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 376
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