Margherita Pasta
Nutrition Facts
Serving Size | ½ of recipe |
Calories | 441 |
Total Fat | 15 g |
Saturated Fat | 6.5 g |
Sodium | 691 mg |
Total Carbohydrate | 60 g |
Dietary Fiber | 6.5 g |
Protein | 20 g |
Ingredients and Preparation
Ingredients | Measures |
---|---|
Bow-tie or other shaped pasta | 4 ounces |
Olive oil | 2 teaspoons |
Garlic clove, thinly sliced | 1 |
Diced tomatoes, drained | 1 (14.5-ounce) can |
Chopped fresh basil | 2 tablespoons |
Fresh part-skim mozzarella, cut into ¼-inch cubes | 4 ounces |
- Directions
- Cook the pasta according to package directions, omitting salt and fat.
- Heat oil in a large deep skillet over medium heat. Add garlic and sauté about 1 minute, until fragrant. Stir in tomatoes and continue cooking another minute.
- Add pasta to skillet, and toss to coat with tomatoes and garlic. Stir in basil and remove from heat.
- Toss pasta mixture with mozzarella and serve immediately.
Exchanges
2 starches; 2 medium-fat meat substitutes; 1 vegetable; 1 fat
Side Suggestions: Italian “House” Salad
Top a bag of mixed Italian greens with sliced tomatoes, cucumbers, and carrots. Toss with light vinaigrette.
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