Pasta and Sun-Dried Tomatoes

Modified from Moosewood Restaurant Low-Fat Favorites

• 1/4 cup sun-dried tomatoes (dried, not oil packed)
• 1/3 cup boiling water
• 1 tsp olive oil
• 1/2 onion (or 1 small onion)
• 2 garlic cloves
• 1/4 tsp dried marjoram
• 1/4 lb frozen green beans (cut into about 1" pieces)
• 2 oz whole wheat fettuccine
• 1 Roma tomato (or equivalent size)
• salt and pepper to taste

Cook the pasta until it's al dente. Meanwhile, pour boiling water over the sun-dried tomatoes and let sit for several minutes.

Saute onions until they start to soften. Add garlic, marjoram and green beans. Cover and cook on medium-low heat. Drain the sun-dried tomatoes (reserving the liquid) and cut into shoe string pieces. Add sun-dried tomatoes and reserved water to the green bean stir fry. Add salt and pepper to taste. Simmer and liquid has reduced to desired consistency. Drain pasta and add to green bean stir fry. Remove pasta from heat and mix in chopped fresh tomatoes.

Nutritional Information

Servings Per Recipe: 1

Calories	367.57
Total Fat	6.17 g
Saturated Fat	0.93 g
Polyunsaturated Fat	1.09 g
Monounsaturated Fat	3.84 g
Cholesterol	0
Sodium	891.87 mg
Potassium	945.75 mg
Total Carbohydrate	69.71 g
Dietary Fiber	11.64 g
Sugars	13.67 g
Protein	13.59 g
Vitamin A	23 %
Vitamin B-12	0 %
Vitamin B-6	22 %
Vitamin C	43 %
Vitamin D	0 %
Vitamin E	3 %
Calcium	11 %
Copper	28 %
Folate	18 %
Iron	26 %
Magnesium	32 %
Manganese	117 %
Niacin	24 %
Pantothenic Acid	11 %
Phosphorus	25 %
Riboflavin	11 %
Selenium	3 %
Thiamin	29 %
Zinc	13 %