Peppery No-Cook
Spaghetti Sauce


Spice up dinner with a full-flavored sauce tossed with whole grain spaghetti. In the time it takes to cook the pasta you can put the sauce together. Serve it with a tossed salad and you’ve got an ideal weeknight special!

NUTRITIONAL INFORMATION:
Calories: 330
Fat: 10.7g
Saturated fat: 3.9g
Monounsaturated fat: 3.9g
Polyunsaturated fat: 1g
Protein: 11g
Carbohydrate: 48.2g
Fiber: 2.8g
Cholesterol: 15mg
Iron: 1.3mg
Sodium: 685mg
Calcium: 48mg

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Ingredients

• 1 pound uncooked whole grain spaghetti
• 2 cups chopped, seeded and peeled tomato (about 5 medium Roma tomatoes – see note below)
• 1 cup (4 ounces) crumbled ricotta or feta cheese
• 1/3 cup chopped pitted kalamata olives
• ¼ cup capers
• 1½ tablespoons extra virgin olive oil
• ¾ teaspoon salt
• ½ teaspoon black pepper
• 4 garlic cloves, minced


PREPARATION
Prep time: 10-12 minutes

1. Cook pasta according to package directions, omitting salt and fat.
2. While the pasta cooks, combine remaining ingredients in a large bowl.
3. Drain cooked pasta and add to sauce in large bowl. Toss well to combine.
4. Serve immediately.
NOTE: It’s easy to peel and seed tomatoes quickly. When the pasta water is boiling, plunge the tomatoes into the boiling water before you add the pasta and leave them for no more than 20 seconds. Remove them with a slotted spoon and rinse them quickly under cold water. To deseed, poke a hole in one end of the tomato and squeeze gently. Then simply slip the skin off before you chop up the pulp.

Servings: 8 (about 1 1/3 cup each)







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