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Stewed Tomato Pasta

SUBMITTED BY: Tracey Jones

"'I'm the mother of two very active boys, and this flavorful dish is one they'll always eat,' writes Tracey Jones from Chesapeake, Virginia. 'Another reason I love it is I usually have the ingredients on hand.'"

RECIPE RATING:

Read Reviews (4)

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PREP TIME	10 Min
COOK TIME	15 Min
READY IN	25 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 (14.5 ounce) cans Italian stewed tomatoes, undrained
1 (14.5 ounce) can chicken broth
2 tablespoons vegetable oil
1 teaspoon Italian seasoning
1 (12 ounce) package spiral pasta

DIRECTIONS

In a large saucepan or Dutch oven, combine the tomatoes, broth, oil and Italian seasoning; bring to a boil. Add pasta. Reduce heat; cover and simmer for 16-18 minutes or until pasta is tender, stirring occasionally.

FOOTNOTE

Nutritional Analysis: One 3/4-cup serving (prepared with reduced-sodium broth) equals 217 calories, 5 g fat (0 saturated fat), 1 mg cholesterol, 243 mg sodium, 37 g carbohydrate, 0 fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.

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REVIEWS

Reviewed on Mar. 16, 2007 by Amy

Delicious, easy, and the kids loved it. I added a pound of cooked ground beef at the end. MORE

Reviewed on Apr. 24, 2008 by soapscrubs

This was good, not fantastic. It is very simple and easy to make though; I could see how it... MORE

Reviewed on Apr. 16, 2008 by Tricia

Easy and quick to make. The family liked it a lot. I did add ground hamburger. Instead of... MORE

Reviewed on Jun. 14, 2007 by JKATRIB

Pretty good. I used crushed tomatoes for one of the cans because that's what I had on hand. I... MORE