Photo courtesy of Better Homes and Gardens
Welcome to 30 Days on a Mediterranean Diet, our new blog series! It’s no secret that eating the Mediterranean way helps with heart health and weight loss. But fast-paced modern living makes it hard to stick to any diet, which is why each 30 Days on a Mediterranean Diet post will feature a healthy Mediterranean recipe.
Think you can’t trim down with pasta on your plate? Think again. Whole wheat pasta is actually a fairly healthy food, while the refined grain in regular pasta is the real weight loss nemesis. It turns out that whole grain pasta – like the spaghetti this recipe calls for – has tons of B vitamins, protein and fiber*; when it’s refined, the grains get stripped of most of the fiber.
Shrimp is the other key ingredient here. Rich in selenium, shrimp offers lots of protein and little fat in addition to vitamins B12 and D**. Put some in this recipe, and you have a light, nutritious meal that’s great for lunch or dinner!
From Better Homes & Gardens
Makes 4 servings
8 ounces dried whole wheat or 50 percent whole wheat spaghetti
1 tablespoon olive oil
12 ounces medium shrimp, peeled and deveined
3 garlic cloves, minced
2 4 1/2 ounce can no-salt-added whole tomatoes with juice, coarsely chopped
3 tablespoons tomato paste
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 tablespoon drained capers
1/4 teaspoon red pepper flakes
Chopped fresh basil (optional)
Prep & Cook
- In a medium saucepan cook pasta according to package directions. Drain.
- Meanwhile, in a large saucepan, heat the olive oil over medium heat. Add the shrimp and garlic and cook until the shrimp are opaque throughout, about 4 minutes. Transfer the shrimp mixture to a bowl and set aside.
- Add the tomatoes, tomato paste, basil, oregano, capers, and red pepper flakes to the large pan. Bring to a simmer and cook 10 minutes, uncovered, stirring occasionally. Return the shrimp mixture to the pan and cook until heated through, about 2 minutes. Serve over pasta.
By: Laurentia Guesman,