Angelic Pasta

Ingredients

• Pepper

  Spices, black

  1 dash or 0.1g

• Tomatoes

  Red, ripe, raw, year round average

  3 medium whole or 369g

• Salt

  Table

  1 dash or 0.4g

• Garlic

  Raw

  1 tbsp or 9g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Mozzarella cheese

  Part skim milk

  4 oz or 113g

• Basil

  Fresh

  12 leaf, whole or 6g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Whole wheat pasta

  Dry

  8 oz or 227g

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.