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69 deliciously healthy dinners pasta caprese Prep time: 15 minutes Cook time: 6 minutes use the ripest tomatoes to create a fresh pasta sauce for this dish 8 oz whole-wheat thin spaghetti 1 Tbsp olive oil 4 large tomatoes, rinsed, cored, and cubed ¼ C fresh basil leaves, rinsed, dried, and cut into 1 / 8 -inch wide slivers 3 oz part-skim mozzarella cheese (chunk package), cubed 8 pitted black olives, cut into long slivers 1 In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat. 2 Add spaghetti, and cook according to package directions for the shortest recommended time, about 6 minutes. (Whole-wheat pasta tends to fall apart if overcooked.) 3 Reserve 1 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 pasta evenly among four dinner plates (about 2¼ cups each). Serve immediately. Tip: Try serving with a fresh green salad drizzled with light vinaigrette dressing. main dishes pastas yield: 4 servings serving size: 2¼ C pasta each serving provides: calories 342 total fat 10 g saturated fat 3 g cholesterol 11 mg sodium 233 mg total fiber 9 g protein 13 g carbohydrates 52 g potassium 416 mg