6 ounces (about 2 cups) whole grain or high fiber penne pasta, uncooked
1 tablespoon light olive oil
2 cups cherry tomatoes, halved
1/2 teaspoon salt
1/4 teaspoon black pepper (can also sub crushed red pepper if you like a spicier sauce)
1/4 cup cooking liquid from pasta
1 tablespoon minced garlic
- Cook pasta according to package directions, omitting any salt and fat.
- In a large (deep) skillet, heat olive oil over medium heat. Add tomatoes, salt, and pepper; sauté for about 3 minutes or until tomatoes are tender and seeds begin to spill out. Add garlic and cooking liquid; cook for another 2 minutes or until the sauce thickens.
- Add cooked, drained pasta to sauce, tossing to coat.
Yield: 4 servings
Serving Size: about 1 cup (5.5 ounces)
Allergen Info: contains wheat