Rigatoni With Roasted Tomato & Pesto Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
6 medium: Plum tomatoes, 1 lb
1 tbsp: Olive or salad oil,
1/2 tsp: Cracked black pepper,
Salt,
16 ounce: Package rigatoni or Penne macaroni,
7 ounce: Container refrigerated pesto sauce,
Directions:
START ABOUT 25 MINUTES BEFORE SERVING.
1. Preheat oven to 400F. Cut each tomato lengthwise into quarters;
remove and discard seeds. In jelly-roll pan, toss tomato wedges wuth
olive or salad oil, pepper, and 1/2 teaspoon salt. Roast tomatoes 20
minutes, turning once, until soft.
2. Meanwhile, prepare rigatoni as label directs, using 1 tablespoon
salt in water. Drain.
3. In large bowl, toss hot rigatoni with pesto sauce to coat well;
gently stir in roasted tomato mixture. Makes 4 main-dish servings.
Each serving: about 740 calories, 31g fat, 8mg cholesterol, 735mg
sodium
Recipe in 2/92 "Good Housekeeping". Recipe 11 of 36 in article. Typos
exclusively by Jeff Pruett.
Source from luhu.jp
1. Preheat oven to 400F. Cut each tomato lengthwise into quarters;
remove and discard seeds. In jelly-roll pan, toss tomato wedges wuth
olive or salad oil, pepper, and 1/2 teaspoon salt. Roast tomatoes 20
minutes, turning once, until soft.
2. Meanwhile, prepare rigatoni as label directs, using 1 tablespoon
salt in water. Drain.
3. In large bowl, toss hot rigatoni with pesto sauce to coat well;
gently stir in roasted tomato mixture. Makes 4 main-dish servings.
Each serving: about 740 calories, 31g fat, 8mg cholesterol, 735mg
sodium
Recipe in 2/92 "Good Housekeeping". Recipe 11 of 36 in article. Typos
exclusively by Jeff Pruett.
Source from luhu.jp