Tuesday, September 20, 2005

Red Hot Fusilli - Heart Health Recipe of the Day

Heart Health Recipe of the Day

Red Hot Fusilli

This lively dish is low in saturated fat and free of cholesterol.

Yield: 4 servings
Serving Size: 1 cup

1 tbsp olive oil
2 cloves garlic, minced
1/4 cup fresh parsley, minced
4 cups ripe tomatoes, chopped
1 tbsp fresh basil, chopped (or 1 tsp dried)
1 tbsp oregano leaves, crushed (or 1 tsp dried)
1/4 tsp salt
ground red pepper or cayenne, to taste
8 oz uncooked fusilli pasta (4 cups cooked)
Optional: 1/2 lb cooked chicken breasts, diced into 1/2-inch pieces (3/4 lb if raw)


1. Heat oil in medium saucepan. Sauté garlic and parsley until golden.

2. Add tomatoes and spices. Cook uncovered over low heat for 15 minutes or until thickened, stirring frequently. If desired, add chicken and continue cooking for 15 minutes until chicken is heated through and sauce is thick.

3. Cook pasta in unsalted water until firm.

4. To serve, spoon sauce over pasta and sprinkle with coarsely chopped parsley. Serve hot as a main dish and cold for next day's lunch.

Each serving provides:

Calories: 293
Total fat: 5 g
Saturated fat: 1 g
Cholesterol: 0 mg
Sodium: 168 mg
Total fiber: 4 g
Protein: 9 g
Carbohydrates: 54 g
Potassium: 489 mg


Each serving with chicken provides:

Calories: 391
Total fat: 8 g
Saturated fat: 1 g
Cholesterol: 48 mg
Sodium: 211 mg
Total fiber: 4 g
Protein: 27 g
Carbohydrates: 54 g
Postassium: 629

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