Slow-Roasted Tomato Pasta
Slow-Roasted Tomato Pasta might be just the main course you are searching for. One portion of this dish contains approximately 15g of protein, 16g of fat, and a total of 399 calories. This recipe serves 6. Head to the store and pick up fettuccine, pepper, garlic cloves, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.
Place tomatoes on a jelly-roll pan; sprinkle with 2 tablespoons oil, 3/4 teaspoon salt, and black pepper.
Heat a large skillet over low heat.
Add 2 tablespoons oil and garlic; cook 10 minutes, stirring occasionally.
Combine garlic, tomatoes, and red pepper in pan.
Cook pasta in boiling water with 1 1/2 teaspoons salt for 8 minutes or until almost al dente.
Drain pasta, reserving 3/4 cup cooking liquid. Increase heat to medium-high under tomato mixture, and stir in reserved cooking liquid. Bring to a boil. Cook 3 minutes.
Add pasta; cook for 1 minute, tossing to combine.
Remove from heat; sprinkle with cheese and basil.