Farfalle with fresh tomato sauce
Dietitian's tip: Extra-virgin olive oil is cold pressed from ripe olives using no chemicals or heat. It's the least processed of the different grades of olive oil. As a result, it retains the highest levels of antioxidants found in the oil. Antioxidants appear to protect the body from age-related changes and certain diseases.
SERVES 4
Ingredients
4 tomatoes, about 2 pounds total weight, peeled and seeded, then cut into 1/2-inch dices
1/2 cup fresh basil cut into slender ribbons, plus whole leaves for garnish
3 tablespoons chopped red onion
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 clove garlic, finely minced
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 pound farfalle (bow tie) pasta
Directions
To make the sauce, in a large bowl, combine the tomatoes, basil, onion, olive oil, vinegar, garlic, salt and pepper. Toss gently to mix.
Fill a large pot 3/4 full with water and bring to a boil. Add the farfalle and cook until al dente (tender), 10 to 12 minutes, or according to package directions. Drain the pasta thoroughly.
Divide the pasta among warmed individual bowls. Top each serving with sauce and garnish with a fresh basil leaf.
Nutritional Analysis(per serving)Calories 372 Cholesterol 0 mg
Protein 10 g Sodium 463 mg
Carbohydrate 58 g Fiber 5 g
Total fat 12 g Potassium 662 mg
Saturated fat 2 g Calcium 43 mg
Monounsaturated fat 8 g
MAYO CLINIC HEALTHY WEIGHT PYRAMID SERVINGS
Vegetables 3
Carbohydrates 3
Fats 2
Your healthy weight pyramid: A tool for weight loss
A sample menu using the Mayo Clinic Healthy Weight Pyramid
DIABETES MEAL PLAN EXCHANGES
Starches 3
Nonstarchy vegetables 2
Fats 2
Your diabetes meal plan: Exchange lists
DASH EATING PLAN SERVINGS
Grains and grain products 3
Vegetables 3
Fats and oils 2
http://www.mayoclinic.com/health/hea...ecipes/NU00311
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