Pasta with Tomato Gorgonzola Sauce
Ingredients
- 12 ounces farfalle or your favorite pasta shape
- 1 teaspoon olive oil
- 1 medium onion chopped
- ⅛ teaspoon crushed red pepper flakes
- ¼ teaspoon black pepper
- 1 tablespoons tomato paste
- 4 cloves garlic minced
- 29 ounces diced tomatoes with oregano, onion and garlic undrained
- 2 teaspoons balsamic vinegar
- ¼ cup skim milk
- ⅓ cup Gorgonzola cheese crumbled
- ⅓ cup fresh basil chopped, or 1 tablespoon dried basil
Instructions
- Cook pasta according to package directions; drain.
- Heat oil in a large skillet over medium heat. Add onion, crushed peppers and black pepper; cook 5 minutes or until onion is tender. Add tomato paste and garlic; cook 1 minute.
- Stir in tomatoes and vinegar. Bring to boil and cook for 5 minutes or until the sauce begins to thicken.
- Add milk; simmer 1 minute, then stir in cheese, basil, and cooked pasta.
Nutrition
Calories: 257kcal | Carbohydrates: 46g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 104mg | Potassium: 230mg | Fiber: 2g | Sugar: 3g | Vitamin A: 193IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 1mg
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