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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.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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