Pasta with Polenta

Pasta with Polenta is a delightful fusion dish that combines the comforting textures of creamy polenta and al dente pasta, all enveloped in a rich tomato sauce. This Kosher American creation offers a unique twist on traditional pasta dishes, perfect for a cozy meal.

Ingredients

• Pasta (penne or fusilli) - 150 grams
• Polenta - 100 grams
• Vegetable broth - 500 ml
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, diced
• Canned diced tomatoes - 400 grams
• Fresh basil - 5 grams, chopped
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese (optional, for serving) - 30 grams, grated

Steps

1. In a medium saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta and reduce heat to low, stirring continuously until thickened, about 5-7 minutes.
2. In a separate pot, cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
4. Add the canned diced tomatoes to the skillet, along with salt and pepper. Simmer for 10 minutes, allowing the flavors to meld.
5. Stir in the cooked pasta and chopped basil into the tomato sauce, mixing well.
6. To serve, place a generous scoop of creamy polenta on each plate, topped with the pasta and tomato mixture. Sprinkle with grated Parmesan cheese if desired.

Nutrition

• Calories: 480
• Protein: 15 g
• Carbs: 70 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 10 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Polenta is a gluten-free grain, making it suitable for those with gluten intolerance.
• Rich in fiber, this dish promotes digestive health and helps maintain stable blood sugar levels.

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