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Ingredients
US|METRIC
6 SERVINGS
- 1 Tbsp. olive oil
- 2 shallots (or 1 small onion, finely minced)
- 1 Tbsp. garlic (minced)
- 14.5 oz. fire roasted diced tomatoes
- 10 oz. heirloom tomatoes (mini, diced romas, or grape or cherry tomatoes, see note*)
- salt
- pepper
- 6 basil leaves (– 8 large, fresh)
- 2 Tbsp. pesto (fresh or store bought)
- 12 oz. rigatoni pasta (cooked to al dente*)
- 2 cups spaghetti sauce (your favorite kind)
- 1/4 cup grated Parmesan cheese (or shredded)
- 6 oz. fresh mozzarella cheese (whole milk, or shredded mozzarella, see note*)
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium820mg34% |
| Potassium770mg22% |
| Protein16g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate41g14% |
| Dietary Fiber5g20% |
| Sugars9g |
| Vitamin A45% |
| Vitamin C30% |
| Calcium25% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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