Fresh Tomato Pasta Toss

TIME: Prep/Total Time: 30 min.
SERVINGS: 8

Ingredients:
3 pounds ripe fresh tomatoes
1 package (16 ounces) uncooked penne pasta
2 garlic cloves, minced
1 tablespoon vegetable oil
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon pepper
1/4 cup heavy whipping cream
1/4 cup shredded Parmesan or Romano cheese

Directions:
To remove peels from tomatoes, fill a large saucepan with water and bring to a boil. Place tomatoes, one at a time, in boiling water for 30 seconds. Immediately plunge in ice water. Peel skins with a sharp paring knife and discard. Chop pulp; set aside.

Cook pasta according to package directions. In a large skillet, cook garlic in oil over medium heat until golden. Add the parsley, basil, oregano, salt, sugar, pepper and reserved tomato pulp; mix well. Bring to a boil; reduce heat. Add cream; heat through.

Drain pasta and transfer to a serving bowl. Pour tomato sauce over pasta and toss to coat. Sprinkle with cheese. Yield: 8 servings.

Instead of the fresh tomatoes, I put in 2 14oz cans of Italian diced tomatoes and brought that to a boil before putting in the cream. Turned out wonderful. Was a quick, delicious meal.

Nutrition Facts

One serving:(prepared with Parmesan cheese)
Calories: 277
Fat:7 g
Saturated Fat:0 g
Cholesterol:13 mg
Sodium:244 mg
Carbohydrate:46 g
Fiber:0 g
Protein:9 g
Diabetic Exchange:2-1/2 starch, 1-1/2 fat, 1 vegetable.

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