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Makes: 4 servings
Prep: 10 minutes
Cook: 10 minutes
8 ounces whole wheat penne pasta
1 tablespoon olive oil
1 medium onion, thinly sliced
2 garlic cloves, minced
4-6 medium tomatoes, seeded and coarsely chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper (optional)
3 cups arugula, watercress and/or spinach, coarsely chopped
1/4 cup toasted pine nuts
2 tablespoons crumbled
Gorgonzola or other blue cheese
Nutrition facts per serving: 362 calories, 12g protein, 55g carbohydrate, 12g fat (2g saturated), 5g fiber
Sticky rotini? Overcooked penne? Never again! Chef Rocco DiSpirito, a FITNESS advisory board member and author of Rocco Gets Real, shares three tips for cooking the perfect pasta every time.
Measure it out. A serving size of dry noodles is 2&NBSP;ounces. Most boxes contain a pound, so if you're cooking for two, use one-quarter of the carton; for four people, one-half.
Speed it up. Bring water to a boil, then add pasta and some salt. The mineral raises the temperature of boiling water a few degrees, which reduces cooking time.
Keep it from clumping. Never (ever!) rinse pasta, DiSpirito says. Stir it frequently while it's boiling to keep strands from clinging together, and set a timer so you don't overcook.
Originally published in FITNESS magazine, January 2010.