Easy and Quick Pasta Caprese Recipe
Prep time:
Cook time:
Total time:
Yield: 4
Nutrition Facts
- Calories 342
- Fat 10 g
- Saturated Fat 3 g
- Sodium 233 mg
- Fiber 9 g
- Protein 13 g
- Carbohydrates 52 g
- Potassium 416 mg
Serving Size 2¼ C pasta
use the ripest tomatoes to create a fresh pasta sauce for this dish!
Ingredients
- 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 1 /8-inch wide slivers
- 3 oz part-skim mozzarella cheese (chunk package), cubed
- 8 pitted black olives, cut into long slivers
Method
- 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.
Tip: Try serving with a fresh green salad drizzled with light vinaigrette dressing.
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