Name: Pasta Caprese
Prep time: 15 min
Cook time: 6 min
Yield: 4
Ingredients: 8 oz whole-wheat thin spaghetti; 1 tablespoon olive oil; 4 large tomatoes, rinsed, cored, and cubed; 1/4 cup fresh basil leaves, rinsed, dried, and cut into ⅛-inch wide slivers; 3 oz. part-skim mozzarella cheese (chunk package), cubed; 8 pitted black olives, cut into long slivers

Pasta Caprese

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Pasta Caprese

Course

Main Dish

Cuisine

Italian

Prep Time

15 minutes

Cook Time

6 minutes

Servings

Ingredients

8 oz whole-wheat thin spaghetti
1 tablespoon olive oil
4 large tomatoes, rinsed, cored, and cubed
1/4 cup fresh basil leaves, rinsed, dried, and cut into ⅛-inch wide slivers
3 oz. part-skim mozzarella cheese (chunk package), cubed
8 pitted black olives, cut into long slivers

Instructions

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.

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Posted in Dinner, Recipes, Under 500 Calories