Garlic Tomato Pasta 

A light-tasting pasta with lots of fresh tomato and parsley.  Goes well with a salad and barbecued steak or chicken

Whole wheat penne pasta				2 cups		500 mL		
Boiling water					8 cups		2 L

Sliced red onion					1 cup		250 mL
Garlic cloves, minced (or 3/4 tsp., 4mL, powder)	3		3
Olive (or canola) oil				2 tsp.		10 mL

Chili paste (sambal oelek)				1 tsp.		5 mL
Balsamic vinegar					1 tbsp.		15 mL
Cherry (or grape) tomatoes (about 24), halved		12 oz.		340 g
Chopped fresh parsley (or 2tbsp., 30mL, flakes)	1/2 cup		125 mL

Finely grated fresh Parmesan cheese			1/4 cup		60 mL

Cook pasta in boiling water in large uncovered pot or Dutch oven for about 15 minutes, stirring occasionally, until tender but firm.  Drain.  Return to pot.

Saute onion and garlic in olive oil in large frying pan for about 5 minutes until onion is soft.

Add next 4 ingredients.  Heat and stir for about 5 minutes until tomato is just wilted.  Add to pasta.  Stir.  

Add Parmesan cheese.  Mix well.  Makes 4 cups (1 L).

1 cup (250 mL): 259 Calories; 5.3 g Total Fat (2.4 g Mono, 0.7 g Poly, 1.7 g Sat); 5 mg Cholesterol; 45 g Carbohydrate; 6 g Fibre; 12 g Protein; 170 mg Sodium


From Company's Coming: Heart-Friendly Cooking, low in fat and sodium