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Pasta Pomodoro


  • 1 teaspoon olive oil
  • 1 clove of garlic, finely chopped
  • ¼ cup finely chopped onion
  • ¼ cup of white wine
  • ½ cup of low sodium chicken broth
  • 2 cups diced fresh tomato
  • 2 tablespoon balsamic vinegar
  • ¼ teaspoon black pepper
  • 2 teaspoon chopped fresh basil
  • 1 tablespoon of Parmesan cheese
  • 4 oz. uncooked whole wheat angel hair pasta


  1. Heat oil in large saucepan over high-heat add onion and garlic, cook and stir for 5 minutes or until onion is tender. Reduce to medium heat, add white wine, simmer 1-2 minutes and then add balsamic vinegar, 1 teaspoon basil, diced tomatoes, and ½ cup of low-sodium chicken broth. Bring to a boil, stirring occasionally. Allow to simmer for 8 to 10 minutes, stirring occasionally.
  2. Cook pasta according to package directions.
  3. Add cooked pasta and black pepper, simmer for about 2-3 minutes and serve topped with grated parmesan cheese and the rest of the fresh basil.

Yield: 2 servings

Serving Size: ½ recipe

Source: BWH Pavilion

Pasta Pomodoro Nutrition Label


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