Serves One, 520 Calories
2 tablespoons extra virgin olive oil
1 cup (5 ounces) cherry or grape tomatoes, cut in half
Salt
1 ounce feta cheese
1/4 cup fresh basil leaves, torn
2 ounces whole wheat spaghetti
Heat the olive oil on medium-low heat in a medium skillet. Add the tomatoes, season with salt, and cook slowly so they absorb the olive oil, about 10 minutes. Add the feta and cook 2 to 3 minutes or until the feta starts to melt. Remove from the heat and add the basil leaves.
While the tomatoes are cooking, bring six cups of water to a boil. Add salt and the pasta, stirring occasionally until the water returns to a boil so the pasta does not stick together. Cook according to directions on the pasta package, tasting a minute before in case the package is wrong. Drain and toss with the sauce.
Based on The Pink Ribbon Diet: A Revolutionary New Weight Loss Plan to Lower Your Breast Cancer Risk, by Mary Flynn and Nancy Verde Barr (DaCapo).
