have to forgo your favorites. This pasta dish made with tomatoes, olives, and
capers will satisfy your cravings.
Total Time: 23 min.
Prep Time: 10
Cooking Time: 13 min.
Yield: 4 servings, about 1½
8 oz. dry whole wheat spaghetti
1 Tbsp. extra-virgin olive oil
2 cloves garlic, finely chopped
1 (14.5-oz.) can diced tomatoes, no added salt
pitted chopped Spanish (or Greek) olives
2 Tbsp. capers
1 tsp. dried
¼ tsp. crushed red pepper
1/3 cup chopped flat-leaf
¼ cup grated Parmesan cheese
1. Cook pasta according to package directions;
drain. Set aside. Keep warm.
2. Heat oil in large skillet over medium
3. Add garlic, anchovies, and crushed pepper; cook, stirring
frequently, for 3 minutes, or until anchovies melt into oil and completely
dissolve and garlic is tender.
4. Add tomatoes, olives, capers, oregano, red
pepper, and parsley. Bring sauce to a boil. Reduce heat to low; gently boil for
5 to 8 minutes.
5. Add pasta to sauce. Toss gently to coat; cook, stirring
frequently, for 2 minutes, or until heated through.
Nutritional Information (per serving):
Fat: 9 g
Saturated Fat: 2 g
Cholesterol: 9 mg
Sodium: 618 mg
Carbohydrate: 50 g
Fiber: 2 g
Sugar: 3 g
Protein: 13 g
P90X/P90X2 Portions (per serving)
P90X3 Portions (per serving)
Body Beast Portions (per serving)
21 Day Fix Portions (per serving)
2 yellow containers
½ red container
-from Team Beachbody