Pasta Caprese

Serves 4


  • 8 ounces whole-wheat thin spaghetti
  • 1 tablespoon olive oil
  • 4 fresh, large tomatoes, rinsed, cored and cubed
  • ¼ cup fresh basil leaves, rinsed, dried and cut into 1/8-inch wide slivers
  • 3 ounces part-skim mozzarella cheese (chunk package), cubed
  • 8 pitted black olives, cut into long slivers


  1. In a 4-quart saucepan, bring three quarts of water to a boil over high heat.
  2. Add spaghetti and cook according to pack directions for the shortest recommended time, about six minutes. (Whole wheat past tends to fall apart if overcooked.)
  3. Reserve one cup of the cooking water and set aside. Drain spaghetti.
  4. Add the spaghetti back into the pasta pot. Toss with olive oil and just enough reserved water to coat well.
  5. Add the tomatoes, basil, mozzarella and olives. Toss gently until well mixed.
  6. Divide past evenly among four dinner plates (about 2 ¼ cups each). Serve immediately.

Nutrition information

Per serving: 342 calories, 13 g protein, 52 g carbohydrate, 10 g fat, 3 g saturated fat, 11 mg cholesterol, 9 g fiber, 233 mg sodium

Courtesy of Keep the Beat Recipes: Deliciously Healthy Dinners