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PASTA, TOMATO BASIL PASTAtomato basil pasta

Servings: 6


• 12 ounces long pasta of choice (spaghetti, linguine, fettucine, etc)
• 2 tablespoons olive oil
• 1 teaspoon fresh minced garlic
• 1 teaspoon salt
• 12 ounces cherry tomatoes, cut into quarters
• 2 tablespoons fresh basil leaves, cut into thin strips
• 1/4 cup Asiago or Parmesan cheese, shredded

Cook pasta according to package directions and drain. In a small skillet, sauté garlic in olive oil. Add tomatoes and basil, stir until warmed.

In a large bowl, combine pasta with tomato mixture and cheese. Garnish with a basil sprig. Serve immediately.

One serving provides approximately: 282 calories, 9 g protein, 45 g carbohydrates, 2 g fiber, 7 g fat (2 g saturated), 4 mg cholesterol, 140 mcg folate, 2 mg iron, 408 mg sodium.

Recipe courtesy of the Wheat Foods Council

Chef with red wine glass

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