Wagon Wheels With Sun-Dried Tomato Sauce
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 8ounces whole onion or 7 ounces chopped (ready-cut) onion
- 1teaspoon olive oil
- 1large clove garlic
- 2cups very hot tap water
- 1cup sun-dried tomato halves (not marinated)
- 8ounces wagon wheel pasta
- 1tablespoon chopped parsley
- 1tablespoon fresh oregano
- 2teaspoons lemon juice
- 4tablespoons Parmigiano Reggiano
Nutritional analysis per serving (2 servings)
582 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 101 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 24 grams protein; 246 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Bring water to boil in covered pot for pasta.
- Step 2
Chop whole onion and saute in hot oil in nonstick skillet until onion is soft. Meanwhile, with food processor on, drop garlic through feed tube and mince.
- Step 3
Combine ½ cup of the tap water, as hot as possible, with sun-dried tomatoes, and add to food processor. Process to puree tomatoes. Add remaining 1½ cups of water, and continue to process to combine. Add tomato mixture to skillet and bring to boil. Reduce heat, and continue to simmer to thicken slightly.
- Step 4
Cook wagon wheels according to package directions.
- Step 5
Chop parsley and oregano, and add to sauce with lemon juice. Simmer over low heat.
- Step 6
Grate cheese. When pasta is ready, drain and serve with tomato sauce, sprinkled with cheese.
Private Notes