Recipe: Farfalle with fresh tomato sauce

Dietitian's tip: Extra-virgin olive oil is cold pressed from ripe olives using no chemicals or heat. It's the least processed of the different grades of olive oil. As a result, it retains the highest levels of antioxidants found in the oil. Antioxidants appear to protect the body from age-related changes and certain diseases.

High fiber = at least 5 g of fiber per serving

SERVES 4

Ingredients

4 tomatoes, about 2 pounds total weight, peeled and seeded, then cut into 1/2-inch dices
1/2 cup fresh basil cut into slender ribbons, plus whole leaves for garnish
3 tablespoons chopped red onion
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 clove garlic, finely minced
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 pound farfalle (bow tie) pasta

Directions

To make the sauce, in a large bowl, combine the tomatoes, basil, onion, olive oil, vinegar, garlic, salt and pepper. Toss gently to mix.

Fill a large pot 3/4 full with water and bring to a boil. Add the farfalle and cook until al dente (tender), 10 to 12 minutes, or according to package directions. Drain the pasta thoroughly.

Divide the pasta among warmed individual bowls. Top each serving with sauce and garnish with a fresh basil leaf.

Nutritional Analysis

(per serving)

Calories	372	Cholesterol	0 mg
Protein	10 g	Sodium	463 mg
Carbohydrate	58 g	Fiber	5 g
Total fat	12 g	Potassium	662 mg
Saturated fat	2 g	Calcium	43 mg
Monounsaturated fat	8 g

MAYO CLINIC HEALTHY WEIGHT PYRAMID SERVINGS

Vegetables	3
Carbohydrates	3
Fats	2

DIABETES MEAL PLAN EXCHANGES

Starches	3
Nonstarchy vegetables	2
Fats	2

Your diabetes diet: Exchange lists

DASH EATING PLAN SERVINGS

Grains and grain products	3
Vegetables	3
Fats and oils	2

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Source: This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.

By Mayo Clinic Staff
May 1, 2006

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