Alexandra's Favorite Pasta Brings Freshness to the Table
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Add a quick salad or some green vegetables and you’ve got dinner in well under 30 minutes
2 tsp.olive oil
1 (28 oz.) can plum tomatoes, undrained
2 cloves of garlic, minced
16 oz. spaghetti or fettuccine, uncooked
7 oz. part-skim mozzarella cheese, cut in half-inch cubes
1/4 cup Parmesan cheese
1/8 tsp. red pepper flakes
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 five minutes to allow cheese to melt.
Toss again before serving.
Yield: 6 servings
Nutritional Analysis (per serving):
Protein: 21 g
Fat: 10 g (1 g Saturated, 2 g Mono)
Cholesterol: 20 mg
Carbohyrates: 60 g
Fiber: 3 g
Sodium: 461 mg
Recipe provided by Cooper Clinic Nutrition Services.