Healthy Eating Recipes: Pasta Caprese
Use the ripest tomatoes to create a fresh pasta sauce for this dish
Recipe Source: Deliciously Healthy Dinners
Prep time Cook time Yields Serving Size
15 minutes 6 minutes 4 servings 2 1/4 C pasta
8 oz whole-wheat thin spaghetti
1 Tbsp olive oil
4 large tomatoes, rinsed, cored, and cubed
1/4 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
Total fat 10 g
Saturated fat 3 g
Cholesterol 11 mg
Sodium 233 mg
Total fiber 9 g
Protein 13 g
Carbohydrates 52 g
Potassium 416 mg
1, In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
2, 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.)
3, Reserve 1 cup of the cooking water and set aside. Drain spaghetti.
4, Add the spaghetti back into the pasta pot. Toss with olive oil and just enough reserved water to coat well.
5, Add the tomatoes, basil, mozzarella, and olives. Toss gently until well mixed.
6, Divide pasta evenly among four dinner plates (about 2 1/4 cups each). Serve immediately.
Tip: Try serving with a fresh green salad drizzled with light vinaigrette dressing
Photo & recipe courtesy of Keep the Beat™, National Heart, Lung, and Blood Institute.
™Keep the Beat is a trademark of the U.S. Department of Health and Human Services.
(Send your news to email@example.com, Foodconsumer.org is part of the Infoplus.com ™ news and information network)
- Cold Soup is the Hottest Product Trend at BevNET Live Winter 2014 Conference
- Investigation: “Factory Farms” Producing Massive Quantities of Organic Milk and Eggs
- Low glycemic diets may not improve cardiovascular outcomes when compared to high-glycemic diets
- 5 Ways to Amp Up your New Year’s Diet Resolution
- Caralluma fimbriata extract may prevent diabetes mellitus type 2 or insulin resistance