Can you pass on your favorite light pasta recipe?!
I love pasta and can not give it up, but I'm trying to drop few pounds!. Any recipe you can share that is light and healthy!?
Thanks!Www@FoodAQ@Com
Thanks!Www@FoodAQ@Com
Answers:
Enjoy!.!.!.
M
Light Pasta Primavera
4 servings
1 pound asparagus, trimmed and cut into 1-inch pieces
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 cups sliced mushrooms
2 carrots, sliced
1 large zucchini, chopped
1/2 cup fresh basil, chopped
3/4 tablespoon salt
1/2 tablespoon pepper
2 tablespoons all-purpose flour
1 14 oz!. can evaporated low fat milk
12 ounces fusilli
1/3 cup freshly grated parmesan cheese
Melt butter over medium-high heat; cook onion, garlic and mushrooms for 5 minutes!. Stir in carrots, zucchini, asparagus, 2 tablespoon each of the basil and water, salt and pepper; cover and cook over medium heat for 5 minutes!. Cook, uncovered, for 1 to 2 minutes or until almost all the liquid has evaporated!. Stir in flour; cool, stirring, for 1 minute!. Pour in milk; cook, stirring, for 5 minutes or until thickened!. Meanwhile, in large pot of boiling water, cook fusilli al dente; drain and toss with sauce!. Sprinkle with Parmesan and remaining basil, toss again!.Www@FoodAQ@Com
M
Light Pasta Primavera
4 servings
1 pound asparagus, trimmed and cut into 1-inch pieces
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 cups sliced mushrooms
2 carrots, sliced
1 large zucchini, chopped
1/2 cup fresh basil, chopped
3/4 tablespoon salt
1/2 tablespoon pepper
2 tablespoons all-purpose flour
1 14 oz!. can evaporated low fat milk
12 ounces fusilli
1/3 cup freshly grated parmesan cheese
Melt butter over medium-high heat; cook onion, garlic and mushrooms for 5 minutes!. Stir in carrots, zucchini, asparagus, 2 tablespoon each of the basil and water, salt and pepper; cover and cook over medium heat for 5 minutes!. Cook, uncovered, for 1 to 2 minutes or until almost all the liquid has evaporated!. Stir in flour; cool, stirring, for 1 minute!. Pour in milk; cook, stirring, for 5 minutes or until thickened!. Meanwhile, in large pot of boiling water, cook fusilli al dente; drain and toss with sauce!. Sprinkle with Parmesan and remaining basil, toss again!.Www@FoodAQ@Com
Green Pasta Recipe courtesy of Mario Batali
2 extra large eggs
6 ounces frozen chopped spinach, defrosted and squeezed very dry
31/2 cups unbleached allpurpose flour plus 1/2 cup
1/2 teaspoon olive oil
Make a mound of the flour in the center of a large wooden cutting board!. Make a well in the middle of the flour and add the eggs, oil and spinach!. Using a fork, beat together the eggs, oil and spinach and begin to incorporate the flour starting with the inner rim of the well!.
As you expand the well, keep pushing the flour up to retain the well shape!. Do not worry that this initial phase looks messy!. The dough will come together when 1/2 of the flour is incorporated!.
Start kneading the dough with both hands, using the palms of your hands primarily!. Once you have a cohesive mass, remove the dough from the board and scrap up any left over crusty bits!. Lightly flour the board and continue kneading for 3 more minutes!. The dough should be elastic and a little sticky!. Continue to knead for another 3 minutes, remembering to dust your board when necessary!. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature!. Note: do not skip the kneading or resting portion of this recipe, they are essential for a light pasta!.
BASIC TOMATO SAUCE
1 Spanish onion, cut into 1/4-inch dice
4 cloves garlic, thinly sliced
3 ounces virgin olive oil
4 tablespoons fresh thyme (or 2 tablespoons dried)
1/2 medium carrot, finely shredded
2 - 28-ounce cans of tomatoes, crushed and mixed well with their juices
Salt, to taste
Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes)!. Add the thyme and carrot and cook 5 minutes more!. Add the tomatoes!. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes!. Season with salt to taste!. Serve immediately, or set aside for further use!. The
sauce may be refrigerated for up to one week or frozen for up to 6 months!.Www@FoodAQ@Com
2 extra large eggs
6 ounces frozen chopped spinach, defrosted and squeezed very dry
31/2 cups unbleached allpurpose flour plus 1/2 cup
1/2 teaspoon olive oil
Make a mound of the flour in the center of a large wooden cutting board!. Make a well in the middle of the flour and add the eggs, oil and spinach!. Using a fork, beat together the eggs, oil and spinach and begin to incorporate the flour starting with the inner rim of the well!.
As you expand the well, keep pushing the flour up to retain the well shape!. Do not worry that this initial phase looks messy!. The dough will come together when 1/2 of the flour is incorporated!.
Start kneading the dough with both hands, using the palms of your hands primarily!. Once you have a cohesive mass, remove the dough from the board and scrap up any left over crusty bits!. Lightly flour the board and continue kneading for 3 more minutes!. The dough should be elastic and a little sticky!. Continue to knead for another 3 minutes, remembering to dust your board when necessary!. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature!. Note: do not skip the kneading or resting portion of this recipe, they are essential for a light pasta!.
BASIC TOMATO SAUCE
1 Spanish onion, cut into 1/4-inch dice
4 cloves garlic, thinly sliced
3 ounces virgin olive oil
4 tablespoons fresh thyme (or 2 tablespoons dried)
1/2 medium carrot, finely shredded
2 - 28-ounce cans of tomatoes, crushed and mixed well with their juices
Salt, to taste
Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes)!. Add the thyme and carrot and cook 5 minutes more!. Add the tomatoes!. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes!. Season with salt to taste!. Serve immediately, or set aside for further use!. The
sauce may be refrigerated for up to one week or frozen for up to 6 months!.Www@FoodAQ@Com
yup, you can use a very simple tomato sauce with some herbs and spices!. Not only is it low-cal it is also very healthy!. You can use the following:
3 cups Crushed Peeled tomatoes
Italian Mix herbs (readily available in the groceries)
1/2 cup chicken stock
Mushrooms
4 tbsp Onion
1 tbsp Olive oil
Salt and Pepper to taste
Saute the onion in a a tablespoon of olive oil, then add mushrooms and Italian Herbs!.
When the mushroom is almost cooked, add half a cup of chicken stock and the peeled tomatoes!.
Simmer the sauce till you achieve the desired consistency!.
Sprinkle salt and pepper to tasteWww@FoodAQ@Com
3 cups Crushed Peeled tomatoes
Italian Mix herbs (readily available in the groceries)
1/2 cup chicken stock
Mushrooms
4 tbsp Onion
1 tbsp Olive oil
Salt and Pepper to taste
Saute the onion in a a tablespoon of olive oil, then add mushrooms and Italian Herbs!.
When the mushroom is almost cooked, add half a cup of chicken stock and the peeled tomatoes!.
Simmer the sauce till you achieve the desired consistency!.
Sprinkle salt and pepper to tasteWww@FoodAQ@Com
Summer Spaghetti Salad
? 16 oz!. thin spaghetti, broken
? 3 medium tomatoes, diced
? 3 small zucchini, diced
? 1 cucumber, seeded and diced
? 1 each red and green pepper, diced
? 8 oz!. Italian salad dressing
? 2 tablespoons Parmesan cheese
? 1 1/2 teaspoons sesame seeds
? 1 1/2 teaspoons poppy seeds
? 1/2 teaspoon paprika
? 1/4 teaspoons celery seed
? 1/8 teaspoon garlic powder
? Cook spaghetti according to package directions; drain and rinse in cold water!. Place in a large bowl; add tomatoes, zucchini, cucumber and peppers!. In a separate bowl combine remaining ingredients; pour over salad and toss to coat!. Cover and refrigerate for at least 2 hours!.Www@FoodAQ@Com
? 16 oz!. thin spaghetti, broken
? 3 medium tomatoes, diced
? 3 small zucchini, diced
? 1 cucumber, seeded and diced
? 1 each red and green pepper, diced
? 8 oz!. Italian salad dressing
? 2 tablespoons Parmesan cheese
? 1 1/2 teaspoons sesame seeds
? 1 1/2 teaspoons poppy seeds
? 1/2 teaspoon paprika
? 1/4 teaspoons celery seed
? 1/8 teaspoon garlic powder
? Cook spaghetti according to package directions; drain and rinse in cold water!. Place in a large bowl; add tomatoes, zucchini, cucumber and peppers!. In a separate bowl combine remaining ingredients; pour over salad and toss to coat!. Cover and refrigerate for at least 2 hours!.Www@FoodAQ@Com
I fry an onion, celery stick, a carrot, ground meat, then use a tin of chopped tomatoes, and add oregano and a little water!.
Add salt and pepper and if you want, a stock cube!. Perfect tomato pasta sauce!.
This can be transferred with the cooked pasta to an oven dish and baked with cheese sprinkled on top for a pasta bake!.
Serve with garlic bread!Www@FoodAQ@Com
Add salt and pepper and if you want, a stock cube!. Perfect tomato pasta sauce!.
This can be transferred with the cooked pasta to an oven dish and baked with cheese sprinkled on top for a pasta bake!.
Serve with garlic bread!Www@FoodAQ@Com