By | 22 September 2020

Ingredients

1 lb. dried spaghetti or other pasta
Kosher salt
21/2 cups Summer Tomato Sauce (recipe on the facing page)
2 Tbs. chopped fresh basil leaves
Freshly grated ParmigianoReggiano, for serving

Nutrition

300 CALORIES
11G PROTEIN
40G CARB
13G TOTALFAT
4.5GSATFAT
4G MONOFAT
2.5G POLYFAT
0 MG CHOL
520 MG SODIUM
12G FIBER

DIRECTIONS

Serve the fresh tomato sauce over pasta the first night you make it; you’ll have plenty left for three more great weeknight meals.

Cook the pasta in boiling salted water according to the package directions; drain. In a small saucepan, heatthe tomato sauce over medium-low heat until just simmering. Offthe heat, stir in the basil and saltto taste. Toss the pasta with the sauce and sprinkle with the Parmigiano.

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