- 3/4 pound penne
- 1 can (28 ounces) whole plum tomatoes
- 1/2 cup loosely packed fresh basil leaves
- 2 cloves garlic, chopped
- 1 cup part-skim ricotta cheese
- 1/4 cup Parmesan cheese
- Chopped fresh basil for garnish (optional)
Prepare pasta according to package directions. While pasta is cooking, combine tomatoes, basil, and garlic in blender or food processor. Blend at low speed until tomatoes are pureed. Pour mixture into large saucepan. Heat to boiling, reduce heat, cover, and simmer 5 minutes. Drain pasta when done, return to cooking pot, and add tomato sauce; stir until pasta is completely coated with sauce. Remove pot from heat and stir in ricotta and Parmesan cheese. Divide onto serving plates and top with fresh basil if desired.
Yield: about 11 cups. Serving size: 1 1/3 cups.
Nutrition Facts Per Serving:
Calories: 245, Carbohydrates: 40 g, Protein: 11 g, Fat: 4 g, Saturated Fat: 2 g, Sodium: 417 mg, Fiber: 3 g
Exchanges per serving: 2 1/2 starch, 1 lean meat. Carbohydrate choices: 2 1/2.
This recipe was developed by Nancy Cooper, a Contributing Editor of Diabetes Self-Management. Nancy is a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.