HotmailFresh, flavorful and fast! Pasta puttanesca
Nutritionist Ellie Krieger shares a delicious and easy-to-make low-cal dish
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Creating nutritious, delicious and affordable meals for your family can be quick and simple if you have the right foods on hand. Nutritionist and contributing editor to Fine Cooking magazine Ellie Krieger shares a low-calorie pasta puttanesca dish that’s sure to be a family favorite.
Serves 6
This lusty tomato sauce is laden with bold flavors — olives, capers, red pepper flakes and garlic. Chopped arugula tossed in at the final stage of cooking brings in a fresh green dimension and a peppery taste that can hold its own.
Serving size: About 2 cups
Per Serving:
Calories 372; Total fat 8g (Mono 4.5g, Poly 1g; Sat 2g) Protein 15g; Carb 64g; Fiber 12g; Chol 2mg; Sodium 733mg
Excellent source of copper, fiber, iron, magnesium, manganese, niacin, phosphorus, protein, selenium, thiamin, vitamin A, vitamin C, vitamin K.
Good source of calcium, folate, vitamin B6, zinc.
INGREDIENTS
Cook the spaghetti according to the package directions.
While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the parsley, olives, capers, anchovy paste, oregano and red pepper and cook for another 2 minutes. Add the tomatoes and simmer for about 5 minutes. Stir in the arugula and simmer for another minute, just until the greens wilt slightly.
When the pasta is done, drain and add it to the skillet, tossing it with the sauce to combine.
Divide between 6 plates, sprinkle with the Parmesan, and serve.
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