|Bow-tie or other shaped pasta||4 ounces|
|Olive oil||2 teaspoons|
|Garlic clove, thinly sliced||1|
|Diced tomatoes, drained||1 (14.5-ounce) can|
|Chopped fresh basil||2 tablespoons|
|Fresh part-skim mozzarella, cut into ¼-inch cubes||4 ounces|
- Cook the pasta according to package directions, omitting salt and fat.
- Heat oil in a large deep skillet over medium heat. Add garlic and sauté about 1 minute, until fragrant. Stir in tomatoes and continue cooking another minute.
- Add pasta to skillet, and toss to coat with tomatoes and garlic. Stir in basil and remove from heat.
- Toss pasta mixture with mozzarella and serve immediately.
2 starches; 2 medium-fat meat substitutes; 1 vegetable; 1 fat
Side Suggestions: Italian “House” Salad
Top a bag of mixed Italian greens with sliced tomatoes, cucumbers, and carrots. Toss with light vinaigrette.
|Serving Size||½ of recipe|
|Saturated Fat||6.5 g|
|Dietary Fiber||6.5 g|
A randomized trial found that drinking water before main meals led to higher weight loss than those who were asked to imagine a full stomach before main meals. Water preloading is believed to help create a feeling of fullness or satiety during the meal, which may help curb overeating.
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