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Food,Family & Fun
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A seasonal Guide to Healthy Eating
Commemorating 50 years of School Lunch
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| This
Week's Recipe: |
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Spaghetti with Marinated Tomatoes |
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15 minutes Serves: 8 |
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1 |
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lb. cooked spaghetti |
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1 1/2 |
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lb. fresh tomatoes (or whole canned tomatoes) |
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3 |
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garlic cloves |
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A dozen fresh basil leaves (or 1/4 cup chopped fresh parsley) |
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1/2 |
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cup olive oil |
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| 1. |
Blanch fresh tomatoes in boiling water for a few seconds and remove peel; cut tomatoes in half and remove seeds; slice tomatoes into thin strips. |
| 2. |
Place tomatoes in a bowl and add crushed garlic, chopped basil and olive oil. |
| 3. |
Cook spaghetti according to directions on the box. Toss with marinated tomatoes. If desired, top with grated Parmesan cheese. Serve. |
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Nutrients per serving
1 cup |
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| Calories |
159 |
Saturated fat |
l g |
Iron |
1.2 mg |
| Protein |
3.5 g |
Cholesterol |
0 mg |
Calcium |
11 mg |
| Carbohydrate |
20 mg |
Vitamin A |
55 RE |
Sodium |
64 mg |
| Total Fat |
7.4 g |
Vitamin C |
17 mg |
Dietary Fiber |
2 g |
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Balance the food you eat with physical activity: maintain or improve your weight. Approximately one third of American children and adults are overweight. Being more physically active helps your body get the most benefit from a good diet. Any type of exercise uses calories and can be helpful in a weight loss program. Being active helps. |
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