Wagon Wheels With Sun-Dried Tomato Sauce

Ingredients

• 8 ounces whole onion or 7 ounces chopped (ready-cut) onion
• 1 teaspoon olive oil
• 1 large clove garlic
• 2 cups very hot tap water
• 1 cup sun-dried tomato halves (not marinated)
• 8 ounces wagon wheel pasta
• 1 tablespoon chopped parsley
• 1 tablespoon fresh oregano
• 2 teaspoons lemon juice
• 4 tablespoons Parmigiano Reggiano

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    675 calories; 12 grams fat; 5 grams saturated fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 113 grams carbohydrates; 9 grams dietary fiber; 18 grams sugars; 30 grams protein; 19 milligrams cholesterol; 479 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Bring water to boil in covered pot for pasta.
2. Chop whole onion and saute in hot oil in nonstick skillet until onion is soft. Meanwhile, with food processor on, drop garlic through feed tube and mince.
3. Combine 1/2 cup of the tap water, as hot as possible, with sun-dried tomatoes, and add to food processor. Process to puree tomatoes. Add remaining 1 1/2 cups of water, and continue to process to combine. Add tomato mixture to skillet and bring to boil. Reduce heat, and continue to simmer to thicken slightly.
4. Cook wagon wheels according to package directions.
5. Chop parsley and oregano, and add to sauce with lemon juice. Simmer over low heat.
6. Grate cheese. When pasta is ready, drain and serve with tomato sauce, sprinkled with cheese.

40 minutes