Recipe Source: Deliciously Healthy Dinners
Prep time |
Cook time |
Yields |
Serving Size |
15 minutes |
6 minutes |
4 servings |
2¼ C pasta |
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8 oz whole-wheat thin spaghetti
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1 Tbsp olive oil
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4 large tomatoes, rinsed, cored, and cubed
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¼ C fresh basil leaves, rinsed, dried, and cut into ⅛-inch wide slivers
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3 oz part-skim mozzarella cheese (chunk package), cubed
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8 pitted black olives, cut into long slivers
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Directions
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In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
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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.)
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Reserve 1 cup of the cooking water and set aside. Drain spaghetti.
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Add the spaghetti back into the pasta pot. Toss with olive oil and just enough reserved water to coat well.
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Add the tomatoes, basil, mozzarella, and olives. Toss gently until well mixed.
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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.
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