|Pasta (eg, fettuccini, spaghetti)||4 ounces|
|Olive oil||2 teaspoons|
|Garlic clove, sliced||1|
|Yellow onion, diced||¼ cup|
|Small zucchini, sliced into 1 ½ inch long julienne strips||½|
|Orange bell pepper, sliced into 1 ½ inch long strips||½|
|Roma tomatoes, diced||3|
|Fresh basil, chopped||2 tablespoons|
|Parmesan cheese, grated||2 teaspoons|
- Cook pasta according to package directions, omitting salt and oil.
- Heat olive oil in a large nonstick skillet over medium heat. Add garlic and onion and sauté for 2-3 minutes, until fragrant. Add zucchini and bell pepper and sauté an additional 3-4 minutes.
- Reduce heat to low and add the drained pasta to the skillet. Stir in the tomatoes and basil. Remove from heat and top with parmesan cheese.
2.5 starches; 3 vegetables; 1 fat
Side Suggestions: Whole Wheat Baguette
|Serving Size||½ of recipe|
|Saturated Fat||1 g|
|Dietary Fiber||4 g|
Many medical groups felt that early exposure to certain foods like peanuts increased a child's risk of developing food allergies. However, newer research including this trial suggest that early exposure may actually decrease the risk of developing food allergies.
Breastfeeding May Decrease the Risk of Childhood Obesity
Tonsillectomy May Reduce Number of Sore Throat Days in Children
Research Review Finds Little Support for Nearly Half of Medical Talk Show Recommendations