My Take On The Fettuccine With Fresh Tomatoes

I love trying new and simple recipes. All carbs aren’t created equally and pasta is proof of that. Pasta is very low on the GI index (35-50), so you do not have to worry about your blood sugar and insulin level. For this recipe you can also use canned tomatoes but you know I wont. Check out my previous blog titled ” My breakfast orange ” and my next blog is going to be a healthy and easy recipe to have at work/school.

Ingredients : 

  • 3 cups fresh cut tomatoes (or canned tomatoes)
  • ½ cup of basil
  • 1½ tablespoons of extra-virgin olive oil
  • 2 finely chopped garlic buds
  • ½ teaspoon of black pepper and salt each
  • 8 ounces fettuccine (optional :linguine) pasta
  • ¼ cup grated Parmesan cheese

 

Directions:

  • Place the tomatoes, basil, olive oil, garlic, black pepper, and salt in a bowl and stir until completely combined
  • Place the pasta in a pot and boil until cooked.
  • Draint the pasta then return it to the pot . Add the tomato mix, stir for 1 minute then serve immediately.

 

Nutritional Facts: (per 1¾ cup serving)

Calories: 298  Carboyydrates: 49g  Cholesterol: 5mg  Fat: 6.6g  Fiber: 3.2g  Protein 11.1g  Sodium 423 mg  Calcium: 111 mg  GI rating : low

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fettuccine pasta on a table


Total time: 21 minutes

prep: 10 minutes

cook: 10 minutes

serve: 1 minutes


yields: 4 servings

level: easy