¾ pound whole grain spaghetti
3 tablespoons olive oil
4 medium cloves garlic, finely sliced
3 cups (1 ½ pounds) cherry tomatoes, halved
1/3 cup lightly packed fresh basil leaves, sliced into ribbons
1/3 cup fresh, coarsely grated parmesan cheese
½ teaspoon salt
¼ teaspoon freshly ground black pepper

Put a large pot of water on the stove to boil. Once boiling, add the pasta and cook according to the directions on the package. Drain.

Meanwhile, put the oil and garlic in a large skillet over a medium heat. Cook, stirring frequently, until the garlic is golden brown, about 10 minutes. Be careful not to let the garlic burn.

Add the tomatoes to the toasted garlic. Turn the heat up to medium-high, cover and cook until the tomatoes are warm and softened but still retain their shape, about 3 minutes.

Add the pasta, ¼ cup basil, ¼ cup of the cheese, salt and pepper to the tomato mixture and toss to combine. Serve garnished with the remaining cheese and basil.

Makes 4 servings
Serving size: 1 ½ cups

Per Serving:
Calories 470; Total Fat 15 g; (Sat Fat 3 g, Mono Fat 8 g, Poly Fat 1.5 g) ; Protein 18 g; Carb 72 g; Fiber 12 g; Cholesterol 5 mg; Sodium 470 mg

Excellent source of: Copper, Fiber, Iron, Magnesium, Manganese, Niacin, Phosphorus, Protein, Selenium, Thiamine, Vitamin A, Vitamin C, Vitamin K

Good source of: Calcium, Folate, Molybdenum, Pantothenic Acid, Potassium, Vitamin B6, Zinc

Copyright 2011 Ellie Krieger All Rights Reserved