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WHOLE-WHEAT TOMATO BASIL PASTA
Create a garden-fresh summer pasta dish that combines juicy tomatoes and fresh basil with the sharp, rich taste of Parmesan cheese.














Serves 4

8 oz. whole-wheat fettuccine
2 Tbsp. olive oil
1 small onion, chopped
2 cloves garlic, minced
½ tsp. crushed red pepper flakes
½ tsp. oregano
3 medium ripe tomatoes, chopped
1 tsp. salt
3 Tbsp. chopped fresh basil
¼ cup grated Parmesan

Directions
1. Cook fettuccine according to package directions.

2. Meanwhile, heat oil in a large skillet over medium heat. Sauté onion until tender (about five minutes). Add garlic, red pepper and oregano; cook one minute.

3. Add tomatoes and salt to skillet and cook until tomatoes are soft and hot, about five minutes more.

4. Place fettuccine in a large serving bowl and top with sauce. Sprinkle with basil and Parmesan. Serve immediately.

NUTRITION FACTS (per serving): 291 calories, 12 g protein, 49 g carbs, 10 g fat, 13 g fiber, <1 g sugar, 712 mg sodium

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