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Stewed Tomato Pasta Recipe

"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."

This recipe is:

Quick

Diabetic Friendly

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Stewed Tomato Pasta Recipe

Prep/Total Time: 25 min.

Yield: 8-10 Servings

10 15 25

Ingredients

2 cans (14-1/2 ounces each) Italian stewed tomatoes, undrained
1 can (14-1/2 ounces) chicken or vegetable broth
2 tablespoons vegetable oil
1 teaspoon Italian seasoning
1 package (12 ounces) 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. Yield: 8-10 servings.

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.

Originally published as Stewed Tomato Pasta in Quick Cooking March/April 1999, p8

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Stewed Tomato Pasta

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Reviewed on Mar. 30, 2010 by lurky27

Yummy! Easy & delicious!

~ Theresa

Reviewed on Feb. 28, 2010 by frankieb

This is how my grandmother made spaghetti (she used regular spaghetti noodles, ground beef and onions in her recipe). We always referred to it as "Grandma's Runny Spaghetti" when asking our mother to make it for dinner.