Whole wheat pasta is a tasty and healthy alternative to regular pasta. This recipe combines whole wheat linguine, Italian style tomatoes, and kalamata olives for a dish that is 293 calories per serving with 8 grams of fiber and 8 grams of protein. I love it when I can serve something healthy that actually tastes good!
LINGUINE ARRABBIATA
1 pkg. whole wheat linguine (13.25 oz.)
1 tsp. olive oil
2 garlic cloves, chopped
16 pitted kalamata olives, each quartered
3/4 tsp. crushed red pepper flakes
2 cans(14.5 oz. each) Italian style diced tomatoes
2 tbsp. coarsely chopped fresh basil leaves
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
3 tbsp. coarsely chopped fresh Italian parsley leaves
Finely shredded Parmesan cheese (optional)
Heat a large covered saucepot of salted water to boiling over high heat. Add linguine and cook as label directs. Drain pasta, then return to saucepot.
Meanwhile, in a large skillet, heat oil over medium heat. Add garlic, olives, and crushed red pepper and cook 1 minute, stirring constantly. Stir in tomatoes with juice, basil, salt and pepper, and cook 2-3 minutes or until heated through, stirring occasionally.
Add tomato mixture and parsley to pasta. With tongs, toss pasta until well coated with sauce. Serve pasta in warm pasta bowls with cheese, if desired.
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