Yield: 6 Servings
Measure | Ingredient |
---|---|
1 teaspoon | Olive oil |
1 tablespoon | Jarred minced garlic |
½ cup | Frozen chopped onion |
28 ounces | Pasta-ready chopped |
Tomatoes | |
15 ounces | Tomato sauce |
2 | 14oz cans |
2 tablespoons | Chopped jalapeno peppers -- |
Optional | |
½ cup | Shredded cheddar |
Fat free chicken broth |
In large dutch oven, heat oil over medium hi. Add garlic and onion and cook for 1 minute. Add tomatoes and sauce. Bring to a boil. Stir in broth and peppers and bring back to a boil. Reduce heat and simmer for 10 minutes. Just before serving, sprinkle with cheese and stir gently.
Recipe By : CUPONQUEN
From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File