Tomato-Orange Pasta Toss
By Lv2Cook
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Ingredients
- 8 ounces uncooked penne (tube-shaped pasta)
- 1 ounce sun-dried tomatoes (about 12) packed without oil
- 1/2 cup boiling water
- 3 tablespoons water
- 2 teaspoons olive oil
- 6 garlic cloves thinly sliced
- 2 strips orange rind (3 × 1/2-inch)
- 3/4 cup orange juice
- 1 (28-ounce) can crushed tomatoes undrained
- 3 tablespoons chopped fresh parsley
- 8 ounces part-skim Mozzarella cheese cut into 1/2-inch cubes
Details
Servings 1
Preparation
Step 1
Cook penne according to package directions, omitting salt and fat. Drain well. Place in a large bowl.
Combine sun-dried tomatoes and boiling water in a small bowl; let stand 10 minutes. Drain; coarsely chop.
Place 3 tablespoons water and oil in a saucepan over medium heat until hot. Add garlic and rind. Cook 5 minutes; stir occasionally. Add juice and crushed tomatoes; bring to a boil. Reduce heat to medium; cook 12 minutes. Discard rind. Add juice mixture to pasta; toss well. Add sun-dried tomatoes, parsley, and cheese; toss well.
Serving Size: 1 cup
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