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	Search Quick Order Form» Departments Vitamins Minerals Supplements Herbs Home & Grocery Diet & Fitness Body & Bath More Ways to Shop Brands A-Z Natural Remedies Children & Infants Women's Health Men's Health Seniors Free Catalog MotherNature.com's Catalog Is Here! Click Here to Get Your Free Copy Today. Newsletter Sign Up Weekly health news, sale announcements and coupons!		Library Home > Recipes > Penne al Balsamico PENNE AL BALSAMICO Ingredients Directions Notes and variations Nutrition facts References Visit The Healthy Living Bookshelf: 21 Online Health Books From Rodale Ingredients 1 pound (455g) penne pasta 1/3 cup (80mL) extra virgin olive oil 1/3 cup (50g) pine nuts 3 large cloves of garlic, sliced 1/2 cup (50g) basil chiffonade 1/2 tsp (1g) red crushed pepper, or to taste 3 Tbsp (45mL) Balsamic vinegar 28 ounces (795g) peeled tomato, crushed 1/4 tsp (2g) salt (sea salt if on a corn-free diet*) 1/2 cup (70g) grated Romano cheese* Directions Add olive oil in a large sauté pan over medium high heat. Sauté sliced garlic, pine nuts, basil, and red crushed pepper until pine nuts are toasted. Deglaze the pan with balsamic vinegar and reduce. Add the crushed tomatoes, bring to boil and cook for five minutes.   Toss with al dente penne; then add 1/2 cup (70g) grated Romano. * Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn. The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe. Recipe by Iole Aguero Nutrition Facts Calories: 440 Total Fat: 20g (Saturated Fat 4g) Cholesterol: 10mg Sodium: 650mg Total Carbohydrate: 49g (Dietary Fiber 3g, Sugars 6g) Protein: 16g

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