HEART-HEALTHY RED HOT FUSILLI
This lively low-saturated fat, cholesterol-free pasta dish contains lots of tomatoes and herbs and very little oil.
Ingredients
1 Tbsp olive oil
2 cloves of garlic, minced
¼ cup freshly minced parsley
4 cup ripe tomatoes, chopped
1 Tbsp fresh basil, chopped or 1 tsp dried basil
1 Tbsp oregano leaves, crushed or 1 tsp dried oregano
¼ tsp salt
to taste ground red pepper or cayenne
8 oz uncooked fusilli pasta (4 cups cooked)
½ lb cooked chicken breasts, diced into 1/2-inch pieces (3/4 lb raw) (optional)
Directions
1. Heat oil in a medium saucepan. Saute garlic and parsley until golden.
2. Add tomatoes and spices. Cook uncovered over low heat 15 minutes or until thickened, stirring frequently. If desired, add chicken and continue cooking for 15 minutes until chicken is heated through and sauce is thick.
3. Cook pasta firm in unsalted water.
4. To serve, spoon sauce over pasta and sprinkle with coarsely chopped parsley. Serve hot as a main dish and cold for the next day's lunch.
Yield: Makes 4 servings Serving size: 1 cup
Nutrition Facts
Each serving provides:
Calories 304
Total fat 5 g
Saturated fat less than 1 g
Cholesterol 0 mg
Sodium 285 mg
With chicken
Calories 398
Total fat 7 g
Saturated fat 1 g
Cholesterol 44 mg
Sodium 325 mg
Article Source
1. National Heart, Lung and Blood Institute, USA.