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Penne with Garlic Tomatoes & Provolone
A simple, satisfying vegetarian dinner from your Week 3 FareRx bag - about 42g carb and 16g protein per serving (USDA-estimated).
23 min
Total
1
Serves
Easy
Effort
Per serving
295
Cal
15g
Protein
45g
Carbs
6g
Fiber
4g
Sugar
8g
Fat
4g
Sat Fat
190mg
Sodium
450mg
Potassium
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
Ingredients
- •1 cup cooked whole-wheat penne
- •3/4 cup grape tomatoes
- •2 cloves garlic, sliced
- •1 oz provolone, shaved
- •pinch of Italian seasoning
- •drizzle of olive oil
From your pantry: olive-oil.
Method
- 01
Cook the penne; reserve a splash of pasta water.
- 02
garlic in olive oil, add tomatoes, and cook until they burst.
- 03
Toss with the penne, a splash of pasta water, and Italian ; top with shaved provolone.
New to this? Step-by-step guides
Dietitian’s notes
- →A little provolone goes a long way - it brings salt and richness so you don't need much else.
- →Blister the tomatoes until they burst to make a quick fresh sauce.
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