Tomato Orange Pasta Toss

By á-3209

Cooking Light 1999

Ingredients

• 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

Details

Servings 8

Preparation

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.