This lively low-saturated fat, cholesterol-free pasta dish contains lots of tomatoes and herbs and very little oil.
Serving Size | 1 cup |
Calories | 304 |
Total Fat | 5 g |
Saturated Fat | less than 1 g |
Cholesterol | 0 mg |
Sodium | 285 mg |
With Chicken
Serving Size | 1 cup |
Calories | 398 |
Total Fat | 7 g |
Saturated Fat | 1 g |
Cholesterol | 44 mg |
Sodium | 325 mg |
Ingredients | Measures |
---|---|
Olive oil | 1 tablespoon |
Garlic, minced | 2 cloves |
Freshly minced parsley | ¼ cup |
Ripe tomatoes, chopped | 4 cups |
Fresh basil, chopped (or 1 teaspoon dried basil) | 1 tablespoon |
Oregano leaves, crushed (or 1 teaspoon dried oregano) | 1 tablespoon |
Salt | ¼ teaspoon |
Ground red pepper or cayenne to taste | |
Uncooked fusilli pasta (4 cups cooked) | 8 ounces |
Cooked chicken breasts, diced into ½-inch pieces (¾ pound raw) (optional) | ½ pound |
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