Whole Wheat Fusilli with Tomato, Basil, Pine Nuts, and Smoked Mozzarella
This delicious recipe makes an excellent dinner, but you can also make it ahead, or double it and have the leftovers for the next day's lunch. You can substitute brown rice pasta for the whole wheat pasta if you avoid gluten, or use white pasta — although white pasta is not as good for you and tends to stimulate the appetite, so go easy on it.
As for cheese, you can leave out the smoked mozzarella and instead use ricotta, feta, or shredded Parmesan. You don't need very much of these high-flavor cheeses to get a satisfying cheese experience, but don't leave it out. The protein balances the carbs. Serve with a salad. Enjoy!
1/2 cup whole wheat fusilli
2 teaspoons olive oil
2 to 3 cloves of garlic, smashed, peeled, and minced (whack the cloves with the side of a large knife for easier peeling)
4 Roma tomatoes, chopped
Salt and pepper, to taste
1/2 cup fresh shredded basil plus 2 tablespoons for garnish
1 tablespoon toasted pine nuts
2 ounces smoked mozzarella, shredded
1. Cook the pasta according to package directions, until firm but tender (al dente).
2. While the pasta is cooking, heat the olive oil in a nonstick skillet. Sauté the garlic in the oil until golden but not brown. Add the tomatoes, salt, and pepper. Simmer until the pasta is done cooking.
3. Remove the pasta from the water with a slotted spoon and add it to the sauce. Add about 1/4 cup of the pasta cooking water as you go. This helps thicken the sauce.