Title: Tomato-Orange Pasta Toss
Categories: Cooking lig, From hard c
Yield: 8 Servings

8 oz Uncooked Penne
1 oz Sun-Dried Tomatoes; Packed
-W/O Oil
1/2 c Boiling Water
3 tb Olive Oil
6 Cloves Garlic; Thinly Sliced
2 Strips Orange Rind; 3X1/2
-Inch
3/4 c Orange Juice
1 cn Crushed Tomatoes (28 Oz);
-Undrained
3 tb Fresh Parsley; Chopped
8 oz Part-Skim Mozarella; 1/2
-Inch Cubes

Cook penne according to directions, omitting the salt and fat. Drain well.
Place in large bowl.

Combine sun-dried tomatoes and boiling water in a small bowl; let stand 10
minutes. Drain; coarsely chop.

Place 3 T water and oil in saucepan over medium heat until hot. Add garlic
and rind. Cook 5 minutes; stir occasionally. Add juice and crushed
tomatoes; bring to a boil. Reduce heat to medium; cook 12 minutes. Discard
rind. Add juice mixture to pasta; toss well. Add sun-dried tomatoes,
parsley, and cheese; toss well.

Recipe by: Cooking Light, J/F 98, pg. 161

Posted to recipelu-digest by Jill & Joe Proehl on Mar
02, 1998