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Whole Wheat Pasta with Tomatoes and Summer Vegetables

Many of us know we need to eat whole grains, but what makes them so important? Whole grains are especially nutritious because they include all parts of the grain: the bran, endosperm and germ, which contain a variety of beneficial phytochemicals. Tomatoes, green peppers, broccoli and zucchini adorn the whole grain pasta in this dish, while part-skim ricotta cheese adds a nice final touch.

Ingredients

1 tsp. olive oil
1 cup broccoli florets, chopped into small pieces
1/2 medium green pepper, thinly sliced
1 medium zucchini, cut in half lengthwise and sliced
2 cups cooked whole-wheat pasta
1 container (8 oz.) part-skim ricotta cheese
1 can (14 oz.) diced tomatoes, drained
1 tsp. dried oregano
Sea salt and freshly ground black pepper, to taste

(As always, choose organic content as much as possible for the healthiest recipe.)

Instructions

1. In large non-stick skillet, heat olive oil over medium heat. Add broccoli, green pepper and zucchini and sauté for 5 minutes, or until broccoli is just tender.

2. Stir in macaroni, cheese, tomatoes and oregano over medium heat until mixture is completely hot. Season with salt and pepper to taste. Serve immediately.

Makes 4 servings.

Per serving: 213 calories, 7 g. total fat (3 g. saturated fat), 28 g. carbohydrate, 12 g. protein, 4 g. dietary fiber, 204 mg. sodium.

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