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A Healthier Bowl of Pasta

Whole-grain and higher-fiber pastas are healthier. But how do they taste?
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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%.

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Reviewed on April 05, 2007

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