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
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Nutritional Information
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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. -
2 servings
Preparation
- Bring water to boil in covered pot for pasta.
- 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.
- 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.
- Cook wagon wheels according to package directions.
- Chop parsley and oregano, and add to sauce with lemon juice. Simmer over low heat.
- Grate cheese. When pasta is ready, drain and serve with tomato sauce, sprinkled with cheese.
40 minutes
Dining and Cooking