HEARTS OF PALM PASTA
HEARTS OF PALM PASTA
Yield:
- 4 portions
Portion Size:
1 portion
Ingredients
| 12 | |
|
Angela Mia® Crushed Tomatoes
|
10-1/2 oz |
|
Hearts of palm
|
4 cans (14 oz each) |
|
Garlic, thinly sliced
|
7 cloves |
|
Kosher salt
|
1/2 tsp |
|
Cracked black pepper
|
1/2 tsp |
|
Fresh basil leaves, chiffonade
|
4 |
Preparation
Preheat oven 375°F and bring 6 quarts salted water to a boil.
Place the meatless meatballs evenly spaced, on a parchment-lined sheet pan. Bake 10 to 12 minutes.
While the meatless meatballs are baking, boil the hearts of palm pasta. Boil for 4 to 5 minutes, until the pasta is tender.
Heat the olive oil over medium-low heat in a medium sized sauté pan. Add in the garlic and slowly toast the garlic cloves. Once the garlic is toasted and golden brown, add in the crushed tomatoes. Season with salt and pepper and bring sauce to a simmer.
Drain the pasta, add into the sauce. Add the basil and remove from heat.
Serve with baked meatballs and garnish with additional basil leaves if desired.
Nutrition Information
View Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 569 mg | 56% |
| Carbohydrate | 78 g | 26% |
| Cholesterol | 0 mg | 0% |
| Total Fat | 25 g | 39% |
| Iron | 27 mg | 149% |
| Potassium | 1852 mg | 0% |
| Calories | 728 kcal | 36% |
| Sodium | 5015 mg | 209% |
| Protein | 63 g | 126% |
| Polyunsaturated Fat | 7 g | 37% |
| Saturated Fat | 2 g | 12% |
| Sugars | 13 g | 1% |
| Dietary Fiber | 30 g | 119% |
| Vitamin C | 69 mg | 114% |
| Vitamin A | 648 iu | 13% |
Percent Daily Values are based on a 2,000 calorie diet