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  • Pasta Caprese

Use the ripest tomatoes to create a fresh pasta sauce for this dish

Recipe Source: Deliciously Healthy Dinners


  • 8 oz whole-wheat thin spaghetti

  • 1 Tbsp olive oil

  • 4 large tomatoes, rinsed, cored, and cubed

  • ¼ C 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

Photograph of the completed recipe.
calories 342
Total fat 10 g
Saturated fat 3 g
Cholesterol 11 mg
Sodium 233 mg
Total fiber 9 g
Protein 13 g
Carbohydrates 52 g
Potassium 416 mg


  • 1
    In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.

  • 2
    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.)

  • 3
    Reserve 1 cup of the cooking water and set aside.  Drain spaghetti.

  • 4
    Add the spaghetti back into the pasta pot.  Toss with olive oil and just enough reserved water to coat well.

  • 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.

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