Italian · Dinner
Tomato and Cheese Noodles (Low-Calorie)
Whole-wheat spaghetti tossed with a light tomato sauce built from canned tomatoes, garlic, and fresh basil, finished with part-skim mozzarella and parmesan. The cheese softens into the warm pasta, creating a savoury, tangy dish without heavy cream or excess oil.
$3
8 minsPrep
15 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
398Calories
15.8gProtein
9.9gFat
66.6gCarbs
7.2gSugar
9.8gFiber
545mgSodium
20mgChol
3.8gSat Fat
550mgPotassium
260mgCalcium
4.2mgIron
0.4mcgVitamin B12
10mgVitamin C
vegetarian
gluten-free-adaptable
low-calorie
low-cholesterol
high-fiber
low-calorie
Instructions
1
Prep
Cook whole-wheat spaghetti in salted boiling water for 8–9 minutes until al dente. Drain and reserve 2 tablespoons pasta water. Mince garlic and tear basil leaves.
2
Sauté
Warm olive oil in a skillet over medium heat. Add minced garlic for 30–45 seconds until pale gold and fragrant. Add crushed tomatoes, salt, pepper, and optional red pepper flakes. Simmer over medium-low heat for 6–8 minutes until sauce darkens to brick red.
3
Finish
Toss drained spaghetti and reserved pasta water into the skillet over low heat. Remove from heat, scatter mozzarella and parmesan over pasta, and toss until cheese softens and clings.
4
Plate
Transfer pasta to a warmed plate and top with torn basil leaves.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.4 oz420g whole-wheat spaghetti, cooked
- 7 oz100g, a quarter of a 14.5 oz can canned crushed tomatoes
- 2 clove2 clove garlic
- 1010 fresh basil leaves
- 1.4 oz40g part-skim mozzarella
- 0.4 oz10g parmesan
- 2 tsp2 tsp olive oil
- a pinch of salt
- a pinch of black pepper
- a pinch of red pepper flakes, optional
