Cook Smart, Live More: Get Supper on the Table Fast!
As the temperatures begin to rise and this beautiful, sunshine-y weather sets in, I’m finally starting to come to terms with the fact that I’ll soon need to retire the far too regular chili night from my family’s supper menu. This is a tough one as Slow Cooker Chicken Fajita Chili or no-fuss Lean Turkey Chili have been trusted go-to recipes for months; they’re just so simple and delicious! Still, it’s understandable that my five-year-old has decided chili isn’t the best supper choice as we sit on our back patio and enjoy our meals in 75-degree temps.
I knew this new warm weather go-to had to be tasty, quick and easy to prepare, and it had to be a smarter, healthier option for my family. After thinking it over with my little guy, one dish continues to come to mind: Easy One-Pot Caprese Pasta.
It has all the wonderful things I love about cooking chili. Not only is it quick and stress-free to prepare, it cuts time spent washing dishes and allows me to enjoy more time and sunshine with my son! After supper, we still have lots of time to play catch and run off our energy. Any recipe that keeps my family healthy, happy, and allows us to spend precious moments together is a win in my book.
Hope you enjoy this Skinny Suppers recipe! It’s what I love to call a “Weeknight Wonder,” meaning it can be fully prepared - from prep to table - in just 30 minutes! Also, at only 324 calories per heaping serving, this is a smart “Waist-Friendly” supper you’ll serve time and time again.
Easy One-Pot Caprese Pasta from Skinny Suppers
Prep Time: 5 minutes
Cook Time: 25 to 30 minutes
Serving Size: heaping 1¾ cups
12 ounces whole wheat rigatoni pasta (I like Barilla)
1 (28-ounce) can crushed tomatoes with basil (I like Hunt’s)
4 light string cheese sticks (I like Sargento), cut into ½-inch pieces
1 (10-ounce) container grape tomatoes, halved
½ small onion, diced
About 12 fresh basil leaves
1 tablespoon minced garlic
1 teaspoon salt
¼ teaspoon balsamic vinegar
About 6 fresh basil leaves, chopped (optional)
6 tablespoon shredded Parmesan cheese (optional; I like Sargento Artisan Blends)
- In a large pot, combine 3 cups of water, the pasta, crusted tomatoes, cheese pieces, grape tomatoes, onion, basil, garlic, salt and pepper and stir to combine.
- Bring to a boil over medium-high heat, then reduce to a simmer and cook uncovered until the pasta has softened, 25 to 30 minutes. Much of the water will boil out.
- Serve drizzled with balsamic vinegar. If desired, garnish with chopped basil and Parmesan.
Quick and easy tip: Looking for big Italian flavor? Double the amount of garlic, onion, and basil in the recipe.
Calories 324 | Fat 3g | Carbohydrate 62g | Fiber 6g | Sugar 8g | Protein 15g
Nutrition does not include optional ingredients.
This recipe and others can be found in Skinny Suppers: 125 Lightened-Up, Healthier Meals for Your Family (William Morrow Cookbooks, Hardcover, available wherever books are sold, ISBN: 9780062419156, $29.99) by Brooke Griffin, author and the creator of SkinnyMom.com, where moms 'get the skinny' on healthy living. Her new best-selling cookbook helps families eliminate the question of “what’s for dinner?” and helps put the joy back into family suppertime.