Garlic Sun-Dried Tomato Pasta

1. In small frying pan, saute all ingredients (on low) except pasta.

2. Do not let the garlic brown.

3. If it does, remove from heat immediately and let sit off of burner.

4. The longer it sits, the stronger the flavour in the oil.

5. Boil the pasta according to directions.

6. For a variation, you can add frozen peas to pasta water, or you can add broccoli flowerets to the last couple of minutes of boiling.

7. Strain pasta and toss with oil mixture.

8. Top with parmasan cheese and enjoy!

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	1.2618 g
Protein	45.8778 g
Carbohydrates	8.1846 g
Energy	236.5865 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0507 g
Water	250.1338 g
Aspartic acid	0.0856 g
Calcium, Ca	303.4002 mg
Lutein + zeaxanthin	72.0583 g
Fiber, total dietary	1.7991 g
Carotene, beta	38.6243 g
Niacin	2.6405 mg
Vitamin A, RAE	71.182 g
Arginine	0.0887 g
Riboflavin	0.3676 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0062 g
Glutamic acid	0.2186 g
Sodium, Na	157.6186 mg
Fatty acids, total saturated 16:1 undifferentiated	0.034 g
Total lipid (fat)	1.2618 g
Manganese, Mn	0.1632 mg
Fructose	1.0435 g
Proline	0.0276 g
Fatty acids, total saturated 16:0	0.2394 g
Sucrose	0.8011 g
Choline, total	152.637 mg
Sugars, total	3.4355 g
Serine	0.0208 g
Fatty acids, total saturated 18:0	0.0875 g
Fatty acids, total saturated 20:4 undifferentiated	0.1179 g
Vitamin B-6	0.3798 mg
Selenium, Se	38.5276 g
Ash	3.0919 g
Fatty acids, total saturated 18:1 undifferentiated	0.1838 g
Pantothenic acid	0.1094 mg
Phenylalanine	0.0256 g
Copper, Cu	0.6076 mg
Betaine	0.1815 mg
Thiamin	0.3109 mg
Retinol	68 g
Methionine	0.0032 g
Iron, Fe	3.7373 mg
Carbohydrate, by difference	8.1846 g
Phosphorus, P	433.1747 mg
Folate, total	52.1707 g
Tocopherol, gamma	0.2456 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0521 g
Alanine	0.023 g
Cholesterol	113.3333 mg
Valine	0.0237 g
Fatty acids, total saturated 18:2 undifferentiated	0.0933 g
Glycine	0.0263 g
Carotene, alpha	0.2 g
Glucose (dextrose)	1.5952 g
Fatty acids, total saturated 14:0	0.0077 g
Zinc, Zn	2.4368 mg
Isoleucine	0.0165 g
Tocopherol, delta	0.0092 mg
Fatty acids, total saturated 12:0	0.0025 g
Fatty acids, total polyunsaturated	0.416 g
Leucine	0.0295 g
Tocotrienol, alpha	0.032 mg
Vitamin A, IU	291.8725 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0272 g
Folate, DFE	52.1707 g
Tryptophan	0.0135 g
Vitamin C, total ascorbic acid	6.102 mg
Phytosterols	14.03 mg
Galactose	0.0039 g
Fatty acids, total polyunsaturated 18:1 c	0.0071 g
Tyrosine	0.0149 g
Vitamin B-12	2.2667 g
Vitamin K (phylloquinone)	10.4278 g
Fatty acids, total saturated	0.3374 g
Histidine	0.0131 g
Fatty acids, total monounsaturated	0.2179 g
Threonine	0.0209 g
Folate, food	52.1707 g
Cryptoxanthin, beta	0.4763 g
Vitamin E (alpha-tocopherol)	1.339 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0748 g
Magnesium, Mg	56.5986 mg
Lysine	0.0372 g
Potassium, K	653.3391 mg
Cystine	0.0045 g
Fluoride, F	0.88 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Garlic	4 cloves	0	0	0
Onion	0.5 cup	32	7.472	0.08
Extra virgin olive oil	0.33 cup	201.7333	0	1.1333
Parmesan cheese	0	0	0	0
Oregano	1 teaspoon	2.65	0.6892	0.0428
Pepper	0	0	0	0
Coriander	1 dash	0	0	0
Basil	1 teaspoon	0.2032	0.0234	0.0057
shell pasta	8 ounces	201.7333	0	1.1333
sun tomato	0.58 cup	201.7333	0	1.1333