Alexandra’s Favorite Pasta
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By: Cooper Clinic Nutrition Department
A yummy and quick concoction of tomatoes and mozzarella and Parmesan cheeses; spiced up with red pepper flakes and garlic. This is an incredibly simple dish to make when your cabinets are almost bare.
Add a quick salad or some green vegetables and you’ve got dinner in well under 30 minutes
Ingredients
2 teaspoons olive oil
1 (28 ounces) can plum tomatoes, undrained
2 cloves of garlic, minced
16 ounces spaghetti or fettuccine, uncooked
7 ounces part-skim mozzarella cheese, cut in half-inch cubes
1/4 cup Parmesan cheese
1/8 teaspoon red pepper flakes
Directions
Cube tomatoes; heat with juice over medium heat with garlic and olive oil for 20 minutes.
Meanwhile, cook pasta al dente, drain and place in serving bowl.
Add tomatoes, cheeses, and red pepper flakes; toss.
Cover bowl for 5 minutes to allow cheese to melt.
Toss again before serving.
Yield: 6 servings
Per Serving: (per serving)
415 calories
21 gm protein
10 gm fat (1 gm sat, 2 gm mono)
20 mg cholesterol
60 gm carbohydrate
3 gm fiber
461 mg sodium
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