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Fresh Pasta with Skinny Tomato Sauce

Dinner ready in 35 minutes! Enjoy this tasty pasta served with tomato sauce. Perfect if you love Italian cuisine.

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  • prep time 35 min
  • total time 35 min
  • ingredients 10
  • servings 4
 

Ingredients

1
medium onion, finely chopped
1
garlic clove, minced
2
tablespoons water
2
(9-oz.) pkg. refrigerated linguine
1
(28-oz.) can crushed tomatoes with Italian herbs, undrained
1
tablespoon olive oil
2
teaspoons sugar
1/4
teaspoon salt
1/4
teaspoon freshly ground black pepper
1
bay leaf

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In nonstick Dutch oven or large saucepan, combine onion, garlic and water. Bring to a boil. Reduce heat to low; cover and cook 10 minutes or until onion is tender and translucent, stirring occasionally and adding additional water if necessary to prevent scorching.
  • 2 Meanwhile, cook linguine to desired doneness as directed on package. Drain.
  • 3 Add all remaining ingredients except linguine to onion mixture. Bring to a boil. Reduce heat; cover and simmer 10 minutes to blend flavors. Remove and discard bay leaf. Serve sauce over linguine.
  • 1 In nonstick Dutch oven or large saucepan, combine onion, garlic and water. Bring to a boil. Reduce heat to low; cover and cook 10 minutes or until onion is tender and translucent, stirring occasionally and adding additional water if necessary to prevent scorching.
  • 2 Meanwhile, cook linguine to desired doneness as directed on package. Drain.
  • 3 Add all remaining ingredients except linguine to onion mixture. Bring to a boil. Reduce heat; cover and simmer 10 minutes to blend flavors. Remove and discard bay leaf. Serve sauce over linguine.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
480
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
1g,
1%
),
Cholesterol
95mg
95%;
Sodium
610mg
610%;
Total Carbohydrate
88g
88%
(Dietary Fiber
6g
6%
  Sugars
10g
10%
),
Protein
17g
17%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
30%;
Calcium
10%;
Iron
30%;
Exchanges:
5 1/2 Starch; 5 1/2 Other Carbohydrate; 1 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.