Nutrition per serving may change if servings are adjusted.
1 pound whole-wheat penne
1 tablespoon extra-virgin olive oil
3 cloves garlic, finely chopped
¼ teaspoon crushed red pepper, or to taste
1 28-ounce can plum tomatoes, drained
½ cup freshly grated Pecorino Romano cheese
¼ cup finely chopped flat-leaf parsley
Salt & freshly ground pepper, to taste
Cook pasta in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions.
Meanwhile, heat oil in a large nonstick skillet over low heat. Add garlic and crushed red pepper; cook, stirring, until the garlic is golden, about 1 minute. Add tomatoes, crushing them roughly with the back of a wooden spoon. Bring to a simmer over low heat and cook until slightly reduced, about 5 minutes.
When the pasta is ready, drain and return to the pot. Stir in the sauce and place the pot over high heat. Stir until the mixture sizzles. Remove from heat. Add cheese and parsley; toss well. Taste and adjust seasonings; serve immediately.
314 calories;4 g fat(2 g sat); 7 g fiber; 59 g carbohydrates; 10 g protein; 4 mcg folate; 8 mg cholesterol; 2 g sugars; 0 g added sugars; 242 IU vitamin A; 4 mg vitamin C; 7 mg calcium; 0 mg iron; 256 mg sodium; 22 mg potassium
Carbohydrate Servings: 4
Exchanges: 3 starch, ½ vegetable, ½ lean meat, ½ fat