Angelic Pasta

Ingredients

• Pepper

  Spices, black

  ⅓ dash or 0.03g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Salt

  Table

  ⅓ dash or 0.1g

• Garlic

  Raw

  ⅓ tbsp or 3g

• Olive oil

  Salad or cooking

  ⅓ tbsp or 5g

• Mozzarella cheese

  Part skim milk

  1 ⅓ oz or 38g

• Basil

  Fresh

  4 leaf, whole or 2g

• Zucchini

  Summer squash, includes skin, raw

  ⅔ medium or 131g

• Whole wheat pasta

  Dry

  2 ⅔ oz or 76g

Directions

1. Chop tomatoes. Slice zucchini. Shred mozzarella. Crush garlic.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Meanwhile, heat a medium skillet over medium heat. Pour in oil and saute garlic until golden. Stir in zucchini, salt and pepper. Saute 2 minutes, then mix in tomato and cook a few minutes more. Chop basil and add to vegetables right before mixing with pasta.
4. Combine pasta and vegetables. Serve topped with mozzarella.