Friday, July 9, 2010
No moment on the scale this week but since it's "that time of the month" I am grateful. I know that next week I'll have a loss, will just keep plugging along as I have been. I'm also fighting a summer cold, feeling rather miserable, so today I'm going to spend some quiet time on the couch with a good book, a bottle of Advil and a big pitcher of mint-infused ice water.
I've been making some changes in my diet, focusing on "real" food and avoiding processed stuff as much as possible so this recipe from Real Simple magazine really appeals to me. (pasta is "real" food, isn't it?) I am changing the portion size, no way am I eating a 600+ calorie dinner and using whole wheat pasta to make it more healthful. I can't wait to use the fresh-picked tomatoes from my garden!
Pasta With Marinated Tomatoes and Mozzarella
Hands-on Time: 15m
Total Time: 25m
* 1 1/2 pounds beefsteak tomatoes, diced
* 1/2 small sweet onion, roughly chopped
* 2 tablespoons extra-virgin olive oil
* 8 ounces bocconcini (small balls of fresh mozzarella), quartered, or fresh mozzarella, cubed
* kosher salt and pepper
* 1 pound dried fettuccine
* 1/2 cup fresh basil, torn
1. In a large bowl, gently combine the tomatoes, onion, oil, bocconcini, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Set aside and let marinate at room temperature for at least 10 minutes.
2. Meanwhile, cook the pasta according to the package directions. Add the drained pasta and basil to the marinated tomatoes and toss to combine. Divide among individual bowls.
Tip: The longer the tomato mixture marinates, the more flavorful it becomes. Keep it in the refrigerator for up to 2 days. Spoon it over chicken or warm bread.
Calories 688; Calories From Fat 27%; Fat 21g; Sat Fat 9g; Cholesterol 40mg; Sodium 891mg; Carbohydrate 95g; Fiber 5g; Sugar 6g; Protein 26g
Have a Beauty-Full Day,