Recipe Source: Deliciously Healthy Dinners
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| Prep time | Cook time | Yields | Serving Size |
| 15 minutes | 6 minutes | 4 servings | 2¼ C pasta |
| 8 oz whole-wheat thin spaghetti | | 1 Tbsp olive oil | | 4 large tomatoes, rinsed, cored, and cubed | | ¼ C fresh basil leaves, rinsed, dried, and cut into ⅛-inch wide slivers | | 3 oz part-skim mozzarella cheese (chunk package), cubed | | 8 pitted black olives, cut into long slivers | | | | calories | 342 | | Total fat | 10 g | | Saturated fat | 3 g | | Cholesterol | 11 mg | | Sodium | 233 mg | | Total fiber | 9 g | | Protein | 13 g | | Carbohydrates | 52 g | | Potassium | 416 mg | |
Directions -
| 1 | In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat. | -
| 2 | Add spaghetti, and cook according to package directions for the shortest recommended time, about 6 minutes. (Whole-wheat pasta tends to fall apart if overcooked.) | -
| 3 | Reserve 1 cup of the cooking water and set aside. Drain spaghetti. | -
| 4 | Add the spaghetti back into the pasta pot. Toss with olive oil and just enough reserved water to coat well. | -
| 5 | Add the tomatoes, basil, mozzarella, and olives. Toss gently until well mixed. | -
| 6 | Divide pasta evenly among four dinner plates (about 2¼ cups each). Serve immediately. | Tip: Try serving with a fresh green salad drizzled with light vinaigrette dressing. |
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