This is one of our own Fruits & Veggies—More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.
Category: Main Dishes
Cups of Fruits and Vegetables per Serving: ½
3 medium garlic cloves, peeled and thinly sliced
12 Italian plum tomatoes, cut into chunks
1/8 teaspoon salt
1/8 teaspoon pepper
1 lb. whole wheat penne pasta
10 basil leaves, torn by hand into small pieces
¼ cup chopped fresh parsley
Cook pasta according to package directions. Meanwhile, in a large skillet, heat olive oil and sauté garlic until golden brown, about 3 minutes. Add plum tomatoes, salt and pepper. Simmer sauce for 5 minutes; do not overcook the tomatoes. Meanwhile cook pasta according to package directions. Spoon sauce over pasta and sprinkle with parsley and basil.
Each serving provides: An excellent source of vitamins A and C, and fiber, and a good source of potassium.
Credit: Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Centers for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
|Nutritional Information per Serving|
|Calories: 369||Carbohydrates: 62g|
|Total Fat: 9.0g||Cholesterol: 0mg|
|Saturated Fat: 0.9g||Dietary Fiber: 8g|
|% of Calories from Fat: 20%||Sodium: 70mg|