Tomato Sauce and Sunflower Seeds Penne

1 Reviews
100% would make this recipe again

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Preparation : 5 min Cooking : 10 min
390 calories/serving

Ingredients

4 servings Tomato and Sunflower Seeds Sauce
1/4 cup pasta cooking water 65 mL
320 g gluten free/wheat free penne 4 cups

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. To save time, the reheat the sauce and cook the pasta at the same time. Start by cooking the pasta.
  2. Meanwhile, heat the sauce in a pan with the specified amount of pasta cooking water to dilute the sauce a bit.
  3. Put the drained pasta back into the pasta cooking pot, add the sauce, then mix well. Serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (210 g)

Amount

% Daily Value

Calories

390

Fat

14 g

22 %

Saturated 1.7 g
+ Trans 0 g

8 %

Cholesterol

0 mg

Sodium

180 mg

7 %

Carbohydrate

60 g

20 %

Fibre

5 g

18 %

Sugars

1 g

Net Carbs

55 g

Protein

6 g

Vitamin A

13 %

Vitamin C

16 %

Calcium

4 %

Iron

15 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Magnesium, Manganese, Selenium, Vitamin B1, Vitamin E, Vitamin K
Good source of  :
Copper, Fibre, Folacin, Pantothenic Acid, Phosphorus, Zinc
Source of  :
Iron, Niacin, Omega-6, Potassium, Vitamin A, Vitamin B6, Vitamin C
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Fruits 0
Vegetables ½
Fats 3
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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