What is your favorite healthy pasta recipe?!
Thanks!
Answers: Nothing with cream sauce please...
Thanks!
Mine is very simple actually. I take whatever pasta I have handy and add what I call a natural tomato sauce to it. To make the sauce I sauté some garlic and shallots (finely diced onions will work) in a little olive oil over medium heat. Add in some diced tomatoes (canned is fine) and cook for a few mins. Add a cup of white wine let it reduce by half. Add 2 cups of chicken stock and simmer for 5 mins. Thicken with cornstarch and let it cook out for 10 mins. Add a fair amount of chopped basil, stir it in then add salt and pepper to taste.
Then I just toss that with cooked pasta. Top with parmesan and you have a nice little meal. You can add grilled chicken to the pasta too if you like.
Oh I love Giada's recipe for Linguine with Shrimp and Lemon Oil
Linguine with Shrimp and Lemon Oil
Recipe courtesy Giada De Laurentiis
For the lemon oil:
1/2 cup extra-virgin olive oil
1 lemon, zested
For the pasta:
1 pound linguine pasta
2 tablespoons olive oil
2 shallots, diced
2 garlic cloves, minced
16 ounces frozen shrimp
1/4 cup lemon juice (about 2 lemons)
1 lemon, zested
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 ounces arugula (about 3 packed cups)
1/4 cup chopped fresh flat-leaf parsley
For the lemon oil:
Combine the olive oil and the lemon zest in a small bowl and reserve.
For the pasta:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.
Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add the chopped parsley to the pasta and toss to combine. Serve immediately.
a good marinara with spaghetti squash instead of pasta.
my fav, quick & easy.........any pasta you like...fresh tomatoes & any kind of onion...usually a sweet onion....chop the onion and sauete it in some olive oil while the pasta is cooking...season w/alittle garlic, salt & pepper & parsely. right before the pasta is done add the chopped tomatoes to the onion mixture and then turn off the heat and add the pasta...if you like cheese add some ramona or parm.
Well, this is healthier than many others. But I love cheese, so I always have a little bit in my pasta.
I cook up penne until slightly undercooked from al dente in well salted water. In a sautee pan I add about 1 tsp. olive oil, about 1/2 an onion and 2 cloves of garlic with salt and pepper. Simply toss the pasta in this with a little of the pasta oil if necessary with olives and top with crumbled feta and fresh chopped oregano. I love this for lunch. If I am making it for dinner or guests I will generally add some grilled or broiled shrimp to it. The smokiness is good.
This is a cold recipe, but it's really satisfying. Takes a little bit more prep work, but you get a ton of leftovers. I really don't know how to cut the recipe in half. Take two chicken breasts and pound them about 1/4" thick (you can omit the chicken and add more veggies if you like), marinate them in about 1/2 c. no fat Italian dressing for about 1 hour and grill or broil for about 5 minutes per side. Let the chicken cool and cut into small sqaures. Make sure the chicken cools all the way so it stays juicy. While it's cooking cook up a whole box of tri color spiral pasta. Make sure it's cooked fully. When it's done add 1/2 a bottle of no fat italian dressing. Let this cool. While it's cooling cut up into a small dice 1/2 English cucumber, 1/2 red bell pepper, 1 small red onion, and half a jar of artichoke hearts. Mix the chicken, pasta and veggies together with another half of the bottle of salad dressing, some olives, shredded parm cheese and fresh ripped basil. It's really good. Just make sure you add the basil right before you serve it. The basil gets nasty once it gets aged. This recipe makes a lot and is a satisfying lunch.
I LOVE this one.
Fresh garlic, chopped and saute in olive oil, then add Shrimp, scallops or chicken (or all three)
sun dried tomatoes, chopped or you can use fresh or canned tomatoes and some chicken broth (the amount depends on how "wet" you want it and how much you are making of course. When almost done throw in some fresh basil. Toss with Linguine pasta or pasta of choice. Sprinkle in some fresh grated cheese ( like pecorino romano mixed with parmesan) and some salt and pepper.
Another good one is garlic and spinach, saute them in olive oil, add the chicken broth, salt and pepper and the cheese...you can use the fish or chicken in it as well. Really quick, easy and healthy.
And last, sprinkle quite a bit of blackened seasoning on each side of boneless chicken breasts and sear them with a tiny bit of olive oil in a pan. slice them up and put aside.
Saute in olive oil until tender - garlic and a variety of veggies...broccoli, carrots, peppers ( I like to use red and yellow and orange as they are sweeter), basically whatever you like. Toss into pasta and put into bowls or on plate and put some of the blackened chicken on top.
Wow...wish my stove was working! I am so hungry for pasta now. : )
Pasta primavera. Steam or sautee whatever vegs and add about a ? cup of chicken broth, garlic browned for a minute, toss with lots of parmesan cheese and crushed red pepper. My other fav is pesto- (the pesto in the refrigerated section is very good) and lots of black pepper and crushed red pepper. Sometimes I add blue cheese and steamed asparagus to that. Yum!
i love pasta, but im not sure whether or not mine is that healthy. pasta with extra spicy dolmio sauce, minced meat, small chicken pieces, small onions, tiny, shredded garic which kinda melts once you cook it. tiny bits of red and green peppers. mix up the vegetables and meat and sauce in a pan and heat, this will melt the garlic and soften the onions and peppers. add in some cheese to melt it. mix in th epasta and stir the whole lot, still heating it. put it on a plate and srrinkle with cheese which will melt on top. YUMMY!!!
great with garlic bread!!
well i know what to have for supper , thanx! i'll be taking a jar of roma tomatoes , garlic , seasonings of choice , zucchini , green pepper , maybe some pearl onions if i have any left at home , 1 whole { don't break it up } japanese chili pepper. caramelize the garlic in lemon flavored olive oil w/ the japanese pepper , remove the pepper , toss the diced veggies in there w/ the Roma's + cook 'til ready . add to cooked pasta , stir . i'll be using tri-colored rotini