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Tomato Orange Pasta Toss


Cooking Light 1999

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  • 8 oz uncooked penne
  • 1 oz sun dried tomatoes (about 12)
  • 3 tbs water
  • 2 tsp olive oil
  • 6 garlic cloves, thinly sliced
  • 2 (3 x 1/2 inch) strips orange rind
  • 3/4 cup orange juice
  • 1 (28 oz) can crushed tomatoes, undrained
  • 3 tbs chopped, fresh parsley
  • 8 ozs part-skim mozzarella, cut into 1/2 inch cubes


Servings 8


Step 1

1. Cook penne according to package directions, omitting salt and fat. Drain well. Place in large bowl.

2. Coarsely chop sun dried tomatoes.

3. Place 3 tbs water and oil in saucepan over medium heat until hot. Add garlic and rind; cook 5 mins, stirring occasionally. Add juice and crushed tomatoes; bring to a boil. Reduce heat to medium and cook 12 mins. Discard rind. Add juice mixture to pasta; toss well. Add sun-dried tomatoes, parsley and cheese; toss well.

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