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 lunch the next day. 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 the 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 to complete the meal.


– ½ cup whole wheat fusilli
– 2 teaspoons olive oil
– 2 to 3 cloves garlic, smashed, peeled, and minced (whack the cloves with the side of a large knife for easier peeling)
– 4 Roma tomatoes
– Salt and Pepper, to taste
– ½ cup fresh shredded basil plus 2 tablespoons for garnish
– 1 tablespoon roasted pine nuts
– 2 ounces smoked mozzarella, shredded
* Serves two


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. Saute 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 ¼ cup of the pasta cooking water as you go. This helps thicken the sauce.

4. Stir in the ½ cup shredded basil, pine nuts, and mozzarella. Stir to combine. Remove to two plates and garnish with more shredded basil. Serve hot.

This is an excerpt from “Naturally Thin” by Bethenny Frankel, available on