Kootenai | Kootenai Health | Issue 1, 2022

Standard U.S. Postage PAID Portland, OR Permit No. 2901 2003 Kootenai Health Way Coeur d’Alene, ID 83814 Pasta caprese Makes 4 servings. Ingredients 8 ounces whole-wheat thin spaghetti 1 tablespoon olive oil 4 large tomatoes, rinsed, cored, and cubed 1 ⁄ 4 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 Directions • In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat. • 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.) • Reserve 1 cup of the cooking water and set aside. Drain spaghetti. • Add the spaghetti back into the pasta pot. Toss with olive oil and just enough reserved water to coat well. • Add the tomatoes, basil, mozzarella and olives. Toss gently until well mixed. • Divide pasta evenly among four dinner plates (about 21 /4 cups each). Serve immediately. Nutrition information Serving size: 21 /4 cups pasta. Amount per serving: 342 calories, 10g total fat (3g saturated fat), 11mg cholesterol, 52g carbohydrates, 13g protein, 9g dietary fiber, 233mg sodium. Source: National Heart, Lung, and Blood Institute