Tomato-Orange Pasta Toss

By Lv2Cook

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

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