Date: Tue, 21 Jul 1998 05:56:10 -0700
Fettuccine with Cilantro-Tomato Sauce
Thin, flat pasta is topped with a tomato sauce flavored with spicy
cilantro and sprinkled with Parmesan
YIELD: 4 servings * PREPARATION TIME: 15 minutes
COOKING TIME: 33 minutes plus pasta cooking time
1/4 cup nonfat vegetarian "chicken" broth 3/4 teaspoon hot pepper sauce
2 medium onions, sliced 1/2 teaspoon sugar
2 cloves garlic, minced 4 quarts water
3 1/2 cups low-sodium canned tomatoes, 8 ounces fettuccine
chopped, juice reserved 2 tablespoons grated nonfat Parmesan
1 Tablespoon dried cilantro (optional)
1. Heat broth in a large skillet. Add onions and garlic and saute
until onions become translucent, about 3 minutes.
2. Add tomatoes with juice, cilantro, hot pepper sauce, and sugar.
Bring to a boil, reduce heat, and simmer, stirring occasionally until
sauce has thickened slightly, about 30 minutes.
3. Bring water to a rapid boil in a large, covered pot. Add pasta by
holding it in a bundle at one end and slowly bending it inside the pot
as the pasta softens. Keep water boiling; stir pasta with a
long-handled wooden fork to prevent it from sticking together. Follow
cooking time recommendation on the package. Pasta should be cooked
through but still firm. Check for doneness by biting into a piece of
pasta rinsed in cold water. Drain cooked pasta into a colander in the
4. Toss pasta with sauce and sprinkle with Parmesan.
Calories Per Serving: 388 Carbohydrates: 84 g
Fat: 2 g Dietary Fiber: 3 g
Cholesterol: 3 mg Sodium: 82 mg
Protein: 11 g