Unique, tasty, low fat pasta sauce [10 pts best answer!]?!
I'm clueless for dinner tonight, so I figured I'll go with a simple pasta dish!. I have a box of wheat elbow macaroni, so that's what I'll cook up!. I do have other regular pastas if you have other ideas!. However, I have no idea what kind of healthy pasta sauce to make! I want a white sauce because I am not big on tomato sauce!. I have virgin olive oil, garlic, cooking wines, onions, brocolli, 1% milk, low fat sour cream, and that's all I can think of that might be useful!. I love simple macaroni and oil, but I want something more!. I don't feel like going to the store, but I wouldn't mind it if you can give me a great sauce recipe! Any recipes would be appreciated!. I've looked all over online and through my cook books, but nothing is popping at me!.
PS- I ALWAYS pick a best answer!. =)Www@FoodAQ@Com
PS- I ALWAYS pick a best answer!. =)Www@FoodAQ@Com
Answers:
INGREDIENTS
2 tablespoons stick margarine
3 tablespoons all-purpose flour
2 tablespoons butter-flavored granules* (if you don't have, I would use a small clove of garlic grated)
3 teaspoons reduced-sodium chicken bouillon granules
1 1/2 cups boiling water
1 cup fat-free milk (you can use 1%)
pepper to taste
DIRECTIONS
In a saucepan, melt margarine (if using garlic add it in now)!. Stir in flour, butter-flavored granules and bouillon until blended!. Gradually add water and milk!. Bring to a boil; cook and stir for 2 minutes or until thickened!. Season with pepper!.
This recipe was tested with Butter Buds butter-flavored mix!.
Nutritional Analysis: One serving (1/4 cup) equals 46 calories, 3 g fat (trace saturated fat), 1 mg cholesterol, 476 mg sodium, 4 g carbohydrate, 0 fiber, 2 g protein!. Diabetic Exchanges: 1 fat!.Www@FoodAQ@Com
2 tablespoons stick margarine
3 tablespoons all-purpose flour
2 tablespoons butter-flavored granules* (if you don't have, I would use a small clove of garlic grated)
3 teaspoons reduced-sodium chicken bouillon granules
1 1/2 cups boiling water
1 cup fat-free milk (you can use 1%)
pepper to taste
DIRECTIONS
In a saucepan, melt margarine (if using garlic add it in now)!. Stir in flour, butter-flavored granules and bouillon until blended!. Gradually add water and milk!. Bring to a boil; cook and stir for 2 minutes or until thickened!. Season with pepper!.
This recipe was tested with Butter Buds butter-flavored mix!.
Nutritional Analysis: One serving (1/4 cup) equals 46 calories, 3 g fat (trace saturated fat), 1 mg cholesterol, 476 mg sodium, 4 g carbohydrate, 0 fiber, 2 g protein!. Diabetic Exchanges: 1 fat!.Www@FoodAQ@Com
heat the olive oil and some garlic add the onion and some brocolli, it's not white, but it's healthy, on the other hand,add a little milk and the sour cream to the above mixture and it would be white and good, just not quite as healthy!.Www@FoodAQ@Com
http://www!.fitnessandfreebies!.com/lf/lf1!.!.!.
from the onion mastaWww@FoodAQ@Com
from the onion mastaWww@FoodAQ@Com
I would say toss that hot pasta w/ a couple Tbsp of pesto, either store-bought or homemade!. A little goes a long way, and while it has EVOO and pine nuts in it, you're only using a couple Tbsp for the entire dish, plus the fats are healthy fats!. Don't forget to thin it out by adding a little of the pasta water until your pasta is the consistency you desire (the cooked starch from the pasta in the water will help thicken the sauce w/o fat)!. If you're making your own pesto, you can also use sundried tomatoes along with or instead of the basil for a change in flavor/color!.
Pesto
1/4 cup walnuts
1/4 cup pignoli (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1? cups good olive oil
1 cup freshly grated Parmesan
Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade!. Process for 15 seconds!. Add the basil leaves, salt, and pepper!. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed!. Add the Parmesan and puree for a minute!. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top!. Yield: 4 cups
Notes: Air is the enemy of pesto!. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out!.
To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner!. Store them in a closed plastic bag with a slightly damp paper towel!. As long as the leaves are dry they will stay green for several days!.
--Ina GartenWww@FoodAQ@Com
Pesto
1/4 cup walnuts
1/4 cup pignoli (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1? cups good olive oil
1 cup freshly grated Parmesan
Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade!. Process for 15 seconds!. Add the basil leaves, salt, and pepper!. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed!. Add the Parmesan and puree for a minute!. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top!. Yield: 4 cups
Notes: Air is the enemy of pesto!. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out!.
To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner!. Store them in a closed plastic bag with a slightly damp paper towel!. As long as the leaves are dry they will stay green for several days!.
--Ina GartenWww@FoodAQ@Com