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Ziti Supper for Two Recipe
Ziti Supper for Two Recipe photo by Taste of Home

Ziti Supper for Two Recipe

Read Reviews (3)
3.67 3
Publisher Photo
For this fabulous, fuss-free dish, Elaine Spevak of Jacksonville, Florida turns to store-bought spaghetti sauce, then dresses it up with crisp veggies, olives, fresh parsley and cheese. The result? A healthy entree that’s “quick to prepare and sure to please,” she reports. “This is my very favorite pasta dish.”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

Ingredients

  • 2/3 cup uncooked ziti or small tube pasta
  • 1/3 cup chopped green pepper
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 1/4 teaspoon minced garlic
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup spaghetti sauce with meat
  • 2 tablespoons chopped pimiento-stuffed olives
  • 2 tablespoons minced fresh parsley
  • 1/4 cup shredded cheddar cheese

Nutritional Facts

1 cup equals 372 calories, 23 g fat (9 g saturated fat), 38 mg cholesterol, 813 mg sodium, 33 g carbohydrate, 4 g fiber, 11 g protein.

Directions

  1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute the green pepper, onion, celery and garlic in oil and butter for 4-5 minutes or until tender.
  2. Stir in the spaghetti sauce, olives and parsley. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until heated through. Drain pasta; stir into skillet. Sprinkle with cheese. Yield: 2 servings.
Originally published as Ziti Supper for Two in Cooking for 2 Newsletter

Nutritional Facts

1 cup equals 372 calories, 23 g fat (9 g saturated fat), 38 mg cholesterol, 813 mg sodium, 33 g carbohydrate, 4 g fiber, 11 g protein.

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Ziti Supper for Two(3)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jul. 6, 2010

We love this recipe. I do not use the olives. I add some drained canned mushrooms and it was great. Yummy!

MY REVIEW
Reviewed Jan. 5, 2010

Easy and delicious! I have made it twice so far and will keep this recipe around to make regularly.

MY REVIEW
Reviewed Oct. 13, 2009

If you are on a low salt diet, this is not the recipe for you. This recipe has more salt than is necessary for anyone.

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