Good Morning - I hope everyone had a great weekend and is ready to start the week out right!  Try my Lemon Garlic Pasta for a quick, easy dinner one night this week. 

For more delicious recipes, pick up my book, A Change of Heart at Burkett Cardiovascular Associates, The Muffin Tin or The Trenton House.

 

Lemon Garlic Pasta

1 teaspoon extra virgin olive oil

4 cloves garlic, minced

1/2 cup fat-free, reduced sodium chicken broth

1/4 cup fresh lemon juice

Zest of 1 lemon

1 cup seeded, diced tomatoes

8 ounces uncooked whole-wheat angel hair pasta

1/4 cup chopped fresh basil

2 tablespoons fresh grated Parmesan cheese

Freshly ground black pepper, to taste

In a nonstick skillet, saute garlic in olive oil until lightly browned.  Add broth, juice, zest and tomatoes.  Cook 2 or 3 more minutes, until broth reduces.  Cook pasta according to package directions.  Drain pasta and toss with tomato mixture.  Add basil, Parmesan cheese and black pepper.  Toss and serve immediately.

Yield:  4 servings

250 calories, 3 grams total fat, 1 gram saturated fat, 2 mg cholesterol, 53 mg sodium, 47 g total carbohydrates, 2 g fiber, 9 g protein

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