Roma-Tomato Pasta

 

roma tomato pasta

When you’re dying for carbs, this healthy dish delivers with flavor to spare.

What you’ll need:

Large pot

Spatula

Sauté pan (approximately 12 to 14 inches)

Kitchen knife

Wooden spoon

Ingredients:

½ cup red onion, chopped

1 tbsp. parsley, minced

2 tbsp. garlic, minced

1-cup balsamic vinaigrette

1 tbsp. chili paste

1 cup roma tomatoes, chopped

1 tbsp. grape seed oil

3 cups whole wheat pasta, cooked

2 cups watercress, chopped

½ cup fresh mint, thinly sliced

¼ cup fresh basil, thinly sliced

Optional: Low fat shredded cheese

Directions:

  1. In a large bowl, toss onion, parsley, garlic, vinaigrette, chili paste, tomatoes, and grape seed oil; mix well. Over medium-high heat, pour the mixture into a large sauté pan, and cook 3 to 4 minutes, or until onions are translucent, stirring continuously.
  2. Bring water to a boil in a medium pot (large enough to accommodate about 3 cups of cooked pasta). Cook pasta until it reaches the desired tenderness. Drain, and set aside until sauce is finished. You can add a splash of grape seed oil to the pasta to keep it from sticking.
  3. Once the onion-tomato mixture has cooked, remove half the liquid and add cooked pasta and watercress. Cover and reduce heat to low. Allow pasta-vegetable mixture to simmer for 4 to 5 minutes, remove from heat and uncover. Portion to bowls and finish with mint and basil. If desired, you can also sprinkle a little low-fat cheese on top. To boost the protein content, add a couple of slices of grilled chicken.

Yields: 6 servings

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