Written on May 20, 2013 at 12:57 pm , by Colleen Moody
For some reason, pasta always seems to get linked to a winter comfort food. And it’s true that on a cold, blustery day a bowl of spaghetti can hit the spot, but when given the right ingredients it can make a pretty mean, lean summer dish as well. Check out this recipe below from Christine Avanti, CN, author of Skinny Chicks Don’t Eat Salad and Skinny Chicks Eat Real Food so you can continue your carb love affair and still sport a bikini this summer.
Simple Skinny Pasta
Makes 7 servings
1 tablespoon extra virgin olive oil
2 cloves of garlic, minced
1/4 teaspoon dried oregano
1/4 teaspoon red pepper flakes
2 cups cherry tomatoes, halved
1 medium onion, thinly sliced
1 cup artichoke hearts packed in water
4 ounces mozzarella (fresh packed in water), cubed
1 cup Skinny Vine Slim Chardonnay
1 pound whole wheat pasta, cooked according to package directions
1. In an extra large frying pan, sauté onions, garlic, oregano, red pepper flakes and tomatoes in olive oil until onions being to caramelize. Deglaze pan with Skinny Vine Slim Chardonnay wine scraping all the brown bits from the pan. Add artichoke hearts and lightly sauté until artichokes are evenly distributed.
2. Add cooked pasta and fresh mozzarella and lightly toss with a set of tongs.
3. Plate and sprinkle with flat leaf parsley or basil.
Nutrition info per serving: 366 calories, 18g protein, 53g carbohydrates, 8g fiber, 10g fat
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