Page 83 - Keep the Beat Recipes: Deliciously Healthy Dinners

pasta caprese Prep time: 15 minutes

Cook time: 6 minutes
use the ripest tomatoes to create a fresh pasta sauce for this dish

8 oz whole-wheat thin spaghetti 1 In a 4-quart saucepan, bring 3 quarts of water to a
1 Tbsp olive oil boil over high heat.
4 large tomatoes, rinsed, cored, 2 Add spaghetti, and cook according to package
and cubed directions for the shortest recommended time, about
¼ C fresh basil leaves, rinsed, dried, 6 minutes. (Whole-wheat pasta tends to fall apart if main dishes
1
and cut into /8-inch wide overcooked.)
slivers 3 Reserve 1 cup of the cooking water, and set aside.
3 oz part-skim mozzarella cheese Drain spaghetti.
(chunk package), cubed pastas
4 Add the spaghetti back into the pasta pot. Toss with
8 pitted black olives, cut into olive oil and just enough reserved water to coat well.
long slivers
5 Add the tomatoes, basil, mozzarella, and olives. Toss
gently until well mixed.

6 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: each serving provides:
4 servings calories 342 total fiber 9 g
serving size: total fat 10 g protein 13 g
2¼ C pasta saturated fat 3 g carbohydrates 52 g
cholesterol 11 mg potassium 416 mg
sodium 233 mg

deliciously healthy dinners 69