I am very excited to be sharing this recipe here today. I am not a fabulously gifted cook, actually, I’m a regular person who really likes eating, and I try to eat healthy, so when I stumbled upon this ridiculously easy recipe on Sandra Woodruff’s The Good Carb Cookbook (I seriously recommend this book if you can’t face the low-carb diet like me), I had to share with everyone.
- 8 oz (225 g) Whole Wheat Pasta (I like Barilla’s Whole Grain Penne or Rotini)
- 3 cups of diced tomatoes
- 1/2 cup fresh basil
- 1/2 cup diced fresh mozzarella
- 1 to 2 tbsp minced garlic
- 1 to 2 tbsp of Olive Oil
- Salt and Black Pepper
The preparation basically consists of cooking the pasta (we’ve all done that), then mixing up the rest of the ingredients together and dumping everything on top of the pasta and mix it together. Yes, THAT easy. Serve it cold.
I think this recipe is perfect for summer, and it sits well in the fridge over night, so you can prepare it and take it to work, or to a picnic (oh, there’s a good idea).
According to Sandra Woodruff’s original recipe (I substituted the Parmesan cheese she asked for fresh mozarella because it matched better with the test of the other ingredients) this recipe is good for 4 servings of 1 and 3/4 cup each. It has about 300 calories per serving, 49 g of carbs and 11 g of protein.
If you prepare this recipe, let me know how it goes! And if you want more recipes of this kind, do get the The Good Carb Cookbook, it’s one of my favorites for healthy eating. There’s some pretty nice pancake and muffin recipes too. Just too much good stuff, and you can be healthy and eat a somewhat low-carb diet without going hungry!