Use the ripest tomatoes to create a fresh pasta sauce for
this dish.
Recipe type: main dishes pastas
Prep time: 15 minutes
Cook time: 6 minutes
What you need:
8 oz. whole-wheat thin spaghetti
1 tbsp. olive oil
4 large tomatoes, rinsed, cored, and cubed
¼ C fresh basil leaves, rinsed, dried, and cut into
1 / 8-inch wide slivers
3 oz. part-skim mozzarella cheese (chunk package), cubed
8 pitted black olives, cut into long slivers
Method
In a 4-quart saucepan, bring 3 quarts of water to a boil
over high heat.
Add spaghetti, and cook according to package directions for
the shortest recommended time, about 6 minutes.
(Whole-wheat pasta tends to fall apart if overcooked.)
Reserve 1 cup of the cooking water, and set aside. Drain spaghetti.
Add the spaghetti back into the pasta pot. Toss with olive oil and just enough reserved
water to coat well.
Add the tomatoes, basil, mozzarella, and olives. Toss
gently until well mixed.
Divide pasta evenly among four dinner plates (about 2¼ cups
each). Serve immediately.
Tip: Try serving with a fresh green salad drizzled with
light vinaigrette dressing.
Yield: 4 servings serving size: 2¼ C pasta
Each serving provides:
| calories | 342 |
| total fat | 10 g |
| saturated fat | 3 g |
| cholesterol | 11 mg |
| Total fiber | 9 g |
| Protein | 13 g |
| carbohydrates | 52 g |
| potassium | 416 |
| sodium | 233 mg |
