Penne with tomato sauce

Preparation time: 10 minutes
Cooking time: 10 minutes

3/4 pound penne
1 can (28 ounces) whole plum tomatoes
1/2 cup loosely packed fresh basil leaves
2 cloves garlic, chopped
1 cup part-skim ricotta cheese
1/4 cup Parmesan cheese
Chopped fresh basil for garnish (optional)

Prepare pasta according to package directions. While pasta is cooking, combine tomatoes, basil, and garlic in blender or food processor. Blend at low speed until tomatoes are pureed. Pour mixture into large saucepan. Heat to boiling, reduce heat, cover, and simmer 5 minutes. Drain pasta when done, return to cooking pot, and add tomato sauce; stir until pasta is completely coated with sauce. Remove pot from heat and stir in ricotta and Parmesan cheese. Divide onto serving plates and top with fresh basil if desired.

Yield: about 11 cups
Serving Size: 1 1/3 cups

Nutrition Facts

Per Serving:
Calories: 245
Carbohydrate: 40 g
Protein: 11 g
Fat: 4 g
Saturated fat: 2 g
Sodium: 417 mg
Fiber: 3 g
Exchanges per serving: 2 1/2 starch, 1 lean meat
Carbohydrate choices: 2 1/2

This recipe was developed by Nancy Cooper, a Contributing Editor of Diabetes Self-Management. Nancy is a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.