Capellini with Tomatoes, Garlic, and Basil
(makes 6 servings)
| 8 | large cloves garlic, thinly sliced |
| 3 | cups (960 g) seeded and diced fresh tomatoes |
| 1 | cup (60 g) fresh basil leaves, roughly chopped |
| 1/2 | teaspoon (2.5 ml) kosher salt (optional) |
| freshly ground pepper to taste |
| 8 | ounces (240 g) capellini |
| 1 | tablespoon (15 ml) olive oil |
| 3 | tablespoons (27 g) shaved Parmesan cheese |
- Lightly coat a heavy nonstick skillet with cooking spray. Place over medium heat and add the garlic slices. Cook slowly until garlic is lightly and evenly browned. Reduce heat to low and add tomatoes, basil, salt (if using), and pepper. Cook just until the tomatoes are heated through, about 3 minutes.
- Meanwhile, cook capellini according to package directions to al dente; drain and place on a pasta plate or in a large bowl. Drizzle pasta with olive oil and toss to evenly coat. Arrange the hot tomato mixture on top and sprinkle with Parmesan cheese shavings. Serve at once, tossing the mixture as you serve.
| Per serving: | 201 calories (18% calories from fat), 7 g protein, 4 total fat (1.0 g saturated fat), 34 g carbohydrates, 2 g dietary fiber, 3 mg cholesterol, 70 mg sodium |
| Diabetic exchanges: | 2 1/2 carbohydrate (bread/starch), 1/2 fat |
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