Change up your appetizer game and serve pasta dish as a first course the next time you invite your friends over for a steak barbecue. Start with some crudités and a savory dip and finish with a fresh fruit salad.
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1/2-pound whole wheat linguine
Olive oil cooking spray
2 garlic cloves, sliced
1/2 cup finely minced fresh flat-leaf parsley
4 roasted plum tomatoes, homemade or canned, each cut into four horizontal slices
4 ounces arugula
2 teaspoons extra virgin olive oil
1/8 teaspoon extra virgin olive oil
1/8 teaspoon crushed red pepper flakes
2 tablespoons whole wheat breadcrumbs
1 ounce Asiago cheese, shaved
- Bring a pot of salted water to a boil. Cook the linguine until al dente, according to package directions.
- While the pasta is cooking, lightly coat a large non-stick skillet with cooking spray. Place over medium-low heat and add the garlic. Saute until golden but not browned. Drain the linguine and add it to the skillet, along with the parsley, tomatoes and arugula. Drizzle with oil and sprinkle with the pepper flakes and bread crumbs. Cook for 2 to 3 minutes, tossing to combine.
- Divide the pasta among four heated pasta bowls and sprinkle the Asiago cheese on top of each serving. Serve immediately.
Nutrition information (per serving)
Makes 4 servings
Total fat: 6 g
Saturated fat: 2 g
Protein: 9 g
Carbohydrate: 49 g
Dietary fiber: 7 g
Cholesterol: 6 mg
Sodium: 115 mg
Potassium: 475 mg
— Recipe from The Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook.
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