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Pasta Franchese and Cottage Cheese with Raspberries and Walnuts
Ingredients:
1 clove garlic
1 medium fresh tomato
1/4 cup frozen peas
1 tbsp. white wine
1 tsp. capers
1/3 tbsp. olive oil
Also Include:
1/3 cup low fat, low sodium cottage cheese
1/2 cup fresh raspberries
1 tbsp. chopped walnuts
Directions
Prepare pasta of choice such as penne or rigatoni according to given recipe; drain and set aside. Dice tomato and mince garlic; set aside. Heat oil in a nonstick large skillet or medium saucepan over medium-low heat and sauté garlic until just golden, 1-2 minutes. Add tomato, wine, capers and frozen peas, raise heat to medium, and cook, uncovered, for about 5-7 minutes, stirring occasionally. Add cooked pasta to skillet and stir until heated through, about 1-2 minutes, and serve. Note: if you’d rather not use wine in this recipe, you may substitute vegetable broth or water.
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Whole Wheat Pasta
Ingredients
1 1/2 oz. pasta, whole wheat
Directions:
Choose pasta shape you prefer: penne, bow ties, elbows, spaghetti, angel hair or linguini, etc. Bring water to a boil over high heat, using at least twice as much water as the amount of pasta. Do not add any salt to water. Add pasta and cook, stirring occasionally, until tender but not soft, about 8 to 10 minutes. Drain pasta, and add to recipe or serve (do not rinse).
Nutrition Info Per Serving: Calories – 381.3; Calories from Fat – 94.5 kilocalories; Total Fat – 11.2 grams; Saturated Fat – 1.5 grams; Cholesterol – 3 milligrams; Sodium – 148.9 milligrams; Total Carbohydrate – 52 grams ; Net Carbohydrate – 39.5 grams; Dietary Fiber – 12.5 grams; Sugars – 10.7 grams; Protein – 20.9 grams
This healthy recipe came from eDiets Mediterranean Diet. Click here to see if this plan is right for you.
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