This week, Nutrition Consultant, Registered Dietitian and Certified Athletic Trainer, Dana White shows Tina Redwine some tasty and nutritious summer treats. 

12 ounces linguine fini
1 tbsp extra virgin olive oil
2 tsp kosher salt
½ lemon sliced
2 cloves garlic, sliced
1 medium tomato, diced
1 cup basil leaves, chopped
½ cup grated Parmesan cheese
6 ounces fresh mozzarella, diced
Red pepper flakes to serve, optional

Place pasta, olive oil, salt, lemon and garlic in a large (5 ½ to 7 ¼-quart) Dutch oven, cover with 4 ¼ cups of water.
Bring water to a boil over medium-high heat. As soon as the pasta beings to soften, stir frequently for 8 to 10 minutes until the pasta is al dente and the liquid is absorbed.
Top with tomato, basil, Parmesan and mozzarella. Serve immediately with red pepper flakes, if desired

Nutrition Per Serving; Calories: 542; Total Fat: 18g; Saturated Fat: 8g; Cholesterol: 36mg; Sodium: 696mg; Total Carbohydrate: 63g; Dietary Fiber: 3g; Sugars: 3g; Protein: 26g

Dana Angelo White,
MS, RD, ATC

Nutrition Consultant,
Registered Dietitian &
Certified Athletic Trainer