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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta.

 

"In terms of fast food and deep understanding of the culture of fast food, I'm your man."
Bill Gates, Wealthy man

The refrigerator light goes on...

This is the most basic of pantry meals and three ingredients no kitchen should be without. Whole wheat pasta in many shapes should be in everyone's cupboard along with a good quality tomato sauce. Find your favorite (here's some Dr. Gourmet reviews to help you get started). And every fridge should have a good quality parmesan cheese. The whole meal takes as long as cooking the pasta - all of about 15 minutes and it's really good for you.

When you are choosing pasta sauce, keep a close eye on the sodium content. Most bottled sauces on the market are about the same as far as calories and fat are concerned, but some have as much as 600 mg of sodium in a half cup of sauce. The parmesan will provide plenty of flavor, so look for a tomato sauce with less than 250 mg of sodium in a 1/2 cup serving if possible.

Keep in mind also that making your own sauce is something that's pretty easy and tomato sauce does freeze well in ziplock bags.

It's easy to be creative by adding whatever veggies you might have on hand. Sauté up some onions or mushrooms and add the tomato sauce to them and you've got an even better dish.

Do you put salt in the pasta water?

Most recipes contain instructions to add salt to the water before (or sometimes during) boiling pasta. I have seen a multitude of reasons including that the salt changes the boiling point of the water (sorry; not enough to matter) to the salt keeping the water from boiling over (not chemically possible).

There is an argument for adding the salt to enhance the flavor of the pasta but I prefer to carefully control my sodium intake and the flavor of my food. The difference in pasta boiled in salted water and unsalted water is minimal and any difference will be masked by a well made and properly seasoned sauce.


 

Pantry Meals: Pasta and Tomato Sauce



Servings = 2 | Serving size =2 ounces pasta with sauce

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe can be divisible by 2.

This recipe does not make very good leftovers.

3 quarts water
4 ounces whole wheat or gluten-free pasta (shape of your choice)
2 cups bottled tomato sauce of your choice
1 ounce Parmigiano-Reggiano (grated)

Place the water in a large stock pot over high heat.

When the water is at a full boil add the pasta and stir. Reduce the heat slightly so that the pot does not boil over.

While the pasta is cooking place the tomato sauce in a 4 cup pyrex measure or glass bowl. Cover lightly with plastic wrap. Place in the microwave on medium and cook for 60 seconds. Repeat, stirring after each 60 second interval until the sauce is hot. (The sauce may also be heated on the stove in a small pan over medium heat. Stir often.)

When the pasta is done, drain and divide between two plates. Top each plate with half of the sauce and half of the parmesan cheese.

Nutrition Facts

Serving size = 2 ounces pasta with sauce

Servings = 2

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Amount Per Serving

Calories 430 Calories from Fat 74
  % Daily Value
Total Fat 8g 13%
    Saturated Fat 3g 17%
    Monounsaturated Fat 1g  
    Trans Fat 0g  
Cholesterol 10mg 3%
Sodium 589mg 24%
Total Carbohydrates 74g 25%
    Dietary Fiber 11g 43%
    Sugars 22g  
Protein 17g  
Vitamin A 21% Vitamin C 4%
Calcium 23% Iron 20%
Vitamin K 0 mcg Potassium 893 mg
Magnesium 86 mg