Ingredients for Penne With Light Rosy Tomato Sauce
- 1 pound penne pasta
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup hot water
- Chicken Bouillon Granules
- 1/4 cup tomato paste
- 1/2 cup evaporated skim milk
- Lowfat Parmesan Cheese
- 1/4 teaspoon sugar
- Salt and pepper to taste
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How to Make Penne With Light Rosy Tomato Sauce
- Mince 2 cloves of garlic. In a medium saucepan, sauté the garlic in 1 tablespoon of olive oil over medium heat until fragrant (about 30 seconds).
- In a small bowl, dissolve 1 chicken bouillon cube in 1/2 cup of hot water.
- Stir in 1/4 cup of tomato paste until the mixture is completely smooth.
- Add the tomato mixture to the saucepan with the sautéed garlic.
- Bring to a simmer and cook for 2 minutes, stirring occasionally.
- Stir in 1/2 cup of evaporated skim milk, 1/4 cup grated Parmesan cheese, 1/4 teaspoon sugar, salt and pepper to taste.
- Simmer gently for 1 minute, stirring occasionally, until the sauce slightly thickens.
- Meanwhile, cook 1 pound of penne pasta according to package directions.
- Drain the pasta and add it to the saucepan with the sauce. Toss to coat.
- Serve immediately, and sprinkle with additional Parmesan cheese if desired.
- **Optional additions:** Sauté 1 cup sliced mushrooms with the garlic in step 1. At the end, stir in 1 cup of cooked vegetables (e.g., broccoli, spinach, zucchini) and/or 1 cup cooked, cubed chicken breast. For a baked version, transfer the pasta mixture to a casserole dish, top with grated cheese, and bake in a preheated oven at 375°F (190°C) until the cheese is melted and bubbly (about 10-15 minutes).
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
68g
Fat
3g
Carbs
22g
