Thursday, February 12, 2009
Pasta with Meatballs
Back to basics, but a filling and skinny version. Pasta and meatballs!
2 oz Fiber Gourmet rotini (130Kcal)
1 shallot or small onion, finely diced
1/2 garlic clove, microplaned
1/2 cup passata di pomodorri (strained, deseeded, peeled tomatoes)
1/2 cup low-sodium, ff chicken broth
1/2 TB balsamic vinegar
1 ts rosemary
salt, pepper to taste
4 meatless meatballs (Trader joes, 80 kcal)
Cook pasta according to instructions. In a skillet, saute shallot and garlic cloves in some drops of olive oil. Add strained tomatoes, chicken broth and balsamic vinegar and herbs to taste. Stir and heat. Add meatballs (thawed or preheated in microwave for 2 min), Let simmer until pasta is cooked. Drain pasta and add to the sauce. Stir, and serve with fresh grated parmesan cheese.
1 dinner: 240 kcal.