Ziti with garlic and sundried tomatoes

Yield: 4 Servings

Measure Ingredient
¾ pounds Ziti
1 cup Tomato sauce
4 \N Cloves garlic, minced
2 tablespoons Diced sundried tomatoes (not
\N \N The oil marinated ones - the
\N \N Dry ones)
1 tablespoon Dried chiles (or to taste)
1 tablespoon Red wine
½ cup Fat free Alpine Lace
\N \N Mozzarella (really tastes
\N \N More like monterey
\N \N Jack)
1 \N Cilantro \"pesto\" (recipe
\N \N Follows)

Put up water for pasta, add pasta when ready. In the meantime: Saute garlic in wine until soft. Add chiles, saute until fragrant. Add tomato sauce and tomatoes. Simmer until the pasta is done. It will reduce to about ¾ c. When the pasta is done, drain, return to pot, add sauce and cheese and toss.

Top with about 1 T pesto.

Cilantro "Pesto": Process 2 cloves of garlic in food processor. Add 1 cup cleaned cilantro leaves. Puree to a fine paste.

Serves 4 - serve with some nice bread and spinach, lettuce and red pepper salad.

Posted to the Fatfree Digest Wed, 09 Mar 94 08:25:00 by "Hahn, Brenda" <bHahn@...>

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....



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