1/2 medium fresh tomato
1/3 Tbsp. olive oil
3/4 cup fresh yellow squash
1/4 tsp. dried oregano
1/4 tsp. garlic powder
1/3 cup nonfat ricotta cheese
1 Tbsp. fresh, grated Parmesan cheese
Prepare pasta according to below recipe; drain and set aside. Chop tomato and yellow squash. Heat oil in a nonstick skillet over medium heat, add vegetables with spices; sauté for 4-5 minutes, until tender. Add cooked pasta and ricotta cheese and heat through for 2-3 minutes. Serve with Parmesan cheese.
1 1/2 oz. (dry, uncooked) pasta
Choose pasta that you prefer, such as penne, spaghetti, or linguini. Bring water to a boil over high heat, using at least twice as much water as the amount of pasta. Add pasta and cook, stirring occasionally, until tender, but not soft, about 8 minutes. Drain pasta, and add to recipe or serve (do not rinse.)
1 small apple
Nutrition Info Per Serving: Calories: 381.4; Calories from Fat: 62.3 kilocalories; Total Fat: 7.8 grams; Saturated Fat: 1.8 grams; Cholesterol: 18.2 milligrams; Sodium: 220.6 milligrams; Total Carbohydrate: 60 grams; Net Carbohydrate: 54.7 grams; Dietary Fiber: 5.3 grams; Sugars: 19.3 grams; Protein: 16.8 grams
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