Servings: 4 Active Time 20 mins Total Time 30 mins
1. Cook 12 oz. linguine according to pkg. directions. Drain, return to pot, and add 2 cups of the weekend-prepped Pomodoro sauce or jarred marinara, reserving 1/2 cup sauce for Wednesday. Heat through. While pasta cooks chop 1/2 head romaine lettuce, 1/4 head radicchio, and 1 head Belgian endive. In a large bowl toss lettuces with 2 Tbs. balsamic vinegar, 1 Tbs. olive oil, and 1/4 tsp. each salt and pepper. Top salad with 1/4 cup shaved Parmesan cheese. Serve pasta topped with more grated Parmesan cheese and fresh basil, if desired.
Tip Weekend-Prepped Pomodoro Sauce
- In a 3- to 3 1/2-quart slow cooker combine one 28-oz. can diced tomatoes, drained; 1/2 cup chopped onion; 3 Tbsp. olive oil; 1 minced garlic clove; 1/2 tsp. salt; and 1/4 tsp. pepper. Cover and cook on high for 4 hours. Cool slightly and puree. Stir in 1 tsp. balsamic vinegar. Refrigerate.
Nutrition Facts Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 497, Fat, total (g): 14, chol. (mg): 4, sat. fat (g): 3, carb. (g): 78, Monounsaturated fat (g): 10, Polyunsaturated fat (g): 1, Trans fatty acid (g): , fiber (g): 8, sugar (g): 10, pro. (g): 15, vit. A (IU): 3518, vit. C (mg): 28, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): , Pyridoxine (Vit. B6) (mg): , Folate (µg): 66, Cobalamin (Vit. B12) (µg): , sodium (mg): 878, Potassium (mg): 550, calcium (mg): 142, iron (mg): 3, Percent Daily Values are based on a 2,000 calorie diet.