A Healthier Bowl of Pasta
Whole-grain and higher-fiber pastas are healthier. But how do they taste?
Pasta Recipes continued...
Yield: 4 servings
Per serving: 416 calories, 43 g protein, 34 g carbohydrate, 12 g fat, 4.4 g
saturated fat, 3 g monounsaturated fat, 2 g polyunsaturated fat, 105 mg
cholesterol, 5 g fiber, 259 mg sodium. Calories from fat: 26%.
Simple Spinach & Tomato Pasta
WebMD Weight Loss Clinic members: Journal as 3/4 cup starchy foods with 1
tsp fat maximum + 1/2 cup vegetables without added fat
1 tablespoon olive oil
1 cup grape or cherry tomatoes, cut in half
1 cup loosely packed chopped spinach, fresh or frozen in bags
1 tablespoon minced garlic
salt and pepper to taste (optional)
2 cups cooked whole-wheat pasta in small shapes, like macaroni, rotelli,
or small shells
1/4 cup shredded Parmesan cheese
1 tablespoon toasted pine nuts
- Add olive oil to a medium nonstick saucepan or skillet heated over
medium-high heat. After about 20 seconds, when the oil is nice and hot, add
tomatoes, spinach, and garlic and continue to saute for a few minutes until
spinach is soft and bright green and tomatoes are soft. Add salt and pepper to
taste, if desired.
- Stir in the cooked pasta and continue to cook and stir the mixture for a
minute or two to heat up the pasta and blend the flavors. Sprinkle Parmesan
cheese over the top and turn off the heat. Let the dish sit for a couple of
minutes, sprinkle pine nuts over the top and serve.
Yield: 2 servings
Per serving: 279 calories, 11 g protein, 42 g carbohydrate, 9 g fat, 2 g
saturated fat, 5 g monounsaturated fat, 1 g polyunsaturated fat, 5 mg
cholesterol, 7 g fiber, 89 mg sodium. Calories from fat: 27%.