Pasta Shells With Light Marinara Sauce Recipes
PASTA SHELLS WITH LIGHT MARINARA SAUCE
Make and share this Pasta Shells With Light Marinara Sauce recipe from Food.com.
Provided by dicentra
Categories Low Cholesterol
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil and sauté onion and garlic. Add tomatoes and stir to combine. Cover and simmer, about 15 minutes.
- Meanwhile cook pasta. Drain.
- In food processor, puree tomato sauce. Season with salt and pepper. Stir in basil. Toss with pasta.
Nutrition Facts : Calories 281.5, Fat 4.6, SaturatedFat 0.7, Sodium 158.3, Carbohydrate 51.4, Fiber 4.2, Sugar 6.9, Protein 9.2
PASTA SHELLS WITH NO-COOK TOMATO SAUCE
Tossing the tomatoes and peppers with vinegar and salt helps release their juices and infuses them with lots of bright flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 9
Steps:
- In a large bowl, toss together tomatoes, bell peppers, oil, vinegar, and garlic; season with salt and pepper. Let sit at room temperature, 20 minutes.
- Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. Drain and add pasta to sauce, tossing to combine. Add basil and toss. Divide pasta amongfour bowls and top each with ricotta.
Nutrition Facts : Calories 501 g, Fat 17 g, Fiber 6 g, Protein 15 g
COOKING LIGHT'S BASIC MARINARA SAUCE
This sauce consists mostly of pantry staples. Keep canned crushed tomatoes on hand, and you can prepare a batch of sauce any time. For the best taste, look for chunky tomatoes without added herbs or spices. Buy low-sodium or no-salt-added tomatoes so the finished sauce tastes more of tomatoes than salt. Cento and Eden Organic brands are recommened. Because marinara is a long-simmered sauce, dried herbs are best. They soften and maintain more flavor during the long cook time. Crumble them in your palm to release more of their tasty essential oils. The slow heat will compromise the delicate, fruity flavor of expensive extra virgin olive oil. Regular olive oil will work nicely in the marinara. Rely on a large Dutch oven or stockpot because this recipe makes enough sauce for several meals. Cook at a low simmer - just a few bubbles every few seconds will yield the deepest taste. October 2007
Provided by JackieOhNo
Categories Sauces
Time 1h
Yield 12 cups
Number Of Ingredients 13
Steps:
- Heat oil in large Dutch oven over medium heat. Add onion to pan; cook 4 minutes, stirring frequently. Add sugar and next 7 ingredients (through fennel seeds); cook 1 minute, stirring constantly. Stir in vinegar; cook 30 seconds. Add broth and tomatoes; bring to a simmer. Cook over low heat for 55 minutes or until sauce thickens, stirring occasionally.
Nutrition Facts : Calories 127, Fat 4.3, SaturatedFat 0.7, Sodium 664.5, Carbohydrate 21.3, Fiber 4.7, Sugar 3.2, Protein 4.7
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