1 pound spaghetti
6 large very ripe, juicy tomatoes, cut into small chunks
10 basil leaves, roughly chopped
2 to 3 ounces part-skim mozzarella, diced
2 tablespoons finely chopped fresh parsley
2 tablespoons olive oil
2 teaspoons finely minced garlic
Salt and freshly ground white pepper to taste
Garnish:
2 tablespoons Parmesan cheese

Preparation Instructions:

1. Cook the pasta in a pot of boiling water until just tender; drain.

2. In the meantime, place the remaining ingredients in a large serving bowl.

3. Toss the hot pasta with tomato-basil mixture, garnish with Parmesan cheese, and serve immediately.

Calories: 376 per serving.