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Tuesday, July 14, 2009

[Healthy_Recipes_For_Diabetic_Friends] Mozzarella and Tomato Sauce from Tuscany - 7g Carbohydrate; 1g Dietary Fiber

* Exported from MasterCook *

   Mozzarella and Tomato Sauce from Tuscany

Recipe By    :
Serving Size : 4    Preparation Time :0:00
Categories : Condiment    LowCal (Less than 300 cals)
LowerCarbs Veggie

Amount Measure    Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons olive oil
1    fresh red chile pepper -- seeded and coarsely chopped
3    garlic cloves -- peeled and minced
1 pound ripe tomatoes -- coarsely chopped
   1/4    pound mozzarella cheese -- cut into pieces
salt and freshly ground pepper to taste
To serve: cooked pasta to serve 4 people

Heat oil in a large skillet and saute chile pepper and garlic in 1-2 minutes.

Add tomatoes and cook 5 minutes until most of the juice from tomatoes has evaporated.

Add mozzarella. Lower heat and stir until cheese melts and combines with tomatoes.

When cheese becomes stringy, add salt, pepper and pasta. Stir with a spoon to coat each piece of pasta with sauce. Serve in deep bowls, spooning sauce over the top.

Makes 4 servings.

Mozzarella cheese gives this Tuscany sauce a thick stringy texture that goes well with short tubular pasta, particularly penne. If fresh tomatoes are not available use 2 cans (14-oz) of tomatoes, drained. Serve with a salad of mixed greens, shredded celery and chopped parsley.

Cuisine:
"Italian"
Source:
"Quick After Work Pasta and Sauce Cookbook by Judy Ridgway"
S(Formatted by Chupa Babi):
"July 2009"
Copyright:
"1997"
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Per Serving (excluding unknown items): 209 Calories; 17g Fat (72.8% calories from fat); 7g Protein; 7g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 128mg Sodium. Exchanges: 1 Lean Meat; 1 1/2 Vegetable; 3 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0