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Penne al Balsamico

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Make it a Meal

Add these dishes to make a full meal:

Grilled Radicchio

Garbanzo and Courgette Soup

Blackberry Cobbler

Wine Pairings

Preparation facts

Yield: 6 servings

Ingredients

1 lb (455g) penne pasta

1/3 cup (80mL) extra virgin olive oil

1/3 cup (50g) pine nuts

3 large cloves of garlic, sliced

1/2 cup (50g) basil chiffonade

1/2 tsp (1g) red crushed pepper, or to taste

3 Tbs (45mL) Balsamic vinegar

28 oz (795g) peeled tomato, crushed

1/4 tsp (2g) salt (sea salt if on a corn-free diet*)

1/2 cup (70g) grated Romano cheese*

Directions

Add olive oil in a large sauté pan over medium high heat. Sauté sliced garlic, pine nuts, basil, and red crushed pepper until pine nuts are toasted. Deglaze the pan with balsamic vinegar and reduce. Add the crushed tomatoes, bring to boil and cook for five minutes.  

Toss with al dente penne; then add 1/2 cup (70g) grated Romano.

* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn. The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.

Recipe by Iole Aguero

Nutrition facts

Serving Size 1 serving
Calories 491
Calories from Fat 177 (36%)
% Daily Value*
31%Total Fat 20g
18%Saturated Fat 3.6g
Polyunsaturated Fat 4g
Monounsaturated Fat 11g
3%Cholesterol 10mg
9%Sodium 218mg
11%Potassium 400mg
21%Total Carbohydrate 63g
19%Dietary Fiber 4.8g
Sugars 4g
Sugar Alcohols 0g
30%Protein 15g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.