Tuesday, July 17, 2012

Healthy Meal of the Week

Good evening everyone!  It’s time to get your healthy meal fix!  This week we have “Pasta with Roasted Tomatoes and Garlic” from the August 2012 issue of Cooking Light.  It was a big hit here, perfect for a summer evening.  I hope you all check it out and enjoy it too!


1 tablespoon kosher salt
8 ounces uncooked spaghetti
¼ cup extra-virgin olive oil, divided
2 pints multicolored cherry tomatoes
4 garlic cloves, thinly sliced
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 ounces Parmigiano-Reggiano cheese, shaved
¼ cup small basil leaves


1.  Preheat oven to 450°

2.  Bring a large pot of water to a boil; add 1 tablespoon salt.  Add pasta; cook 10 minutes or until al dente.  Drain pasta in a colander over a bowl, reserving 6 tablespoons cooking liquid.  Return pasta to pan.  Combine reserved cooking liquid and 2 tablespoons oil in a small saucepan; bring to a boil.  Boil 4 minutes or until mixture measures 1/3 cup.  Add oil mixture to pan with pasta; toss to coat.

3. While pasta cooks, combine remaining 2 tablespoons oil, tomatoes and garlic on a jellyroll pan, tossing to combine.  Bake at 450° for 11 minutes or until tomatoes are lightly browned and begin to burst.  Add tomato mixture, ½ teaspoon salt, and pepper to pasta; toss to coat.  Top with cheese and basil.

Hands on time:  4 min.
Total time:  35 min.

Serves 4 (serving size:  about 1 cup)

Nutritional information:  417 calories; 18.4g total fat (4.4g saturated fat; 11.1g mono.; 2g poly); 14.1g protein; 49.8g carbohydrates; 3.7g fiber; 10mg cholesterol; 2.6mg iron; 599mg sodium; 205mg calcium


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