Pasta

I love pasta as much as the next person, maybe even more so than the next person. Who knows! I do love pasta though and having a healthy recipe that goes along with my love then I am ecstatic about it and can't wait to try it. So if you are in the mood for some pasta but think you can't have it because you are on a diet, think again and try this recipe out!

INGREDIENTS

3/4 cup Fiber One® original bran cereal
1 lb extra-lean (at least 90%) ground beef
1/4 cup shredded Parmesan cheese (1 oz)
3/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1 can (8 oz) tomato sauce
1 can (14.5 oz) diced tomatoes with green pepper and onion, undrained
1/8 teaspoon ground red pepper (cayenne)
6 oz uncooked whole wheat angel hair (capellini) pasta
Additional shredded Parmesan cheese, if desired
1 to 2 tablespoons chopped fresh parsley, if desired

DIRECTIONS

1. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).

2. In large bowl, mix cereal, ground beef, 1/4 cup cheese, the Italian seasoning, garlic powder and 1/4 cup of the tomato sauce until well blended. Shape into 16 (1 1/2-inch) meatballs.

3. Spray 12-inch skillet with cooking spray. Cook meatballs in skillet over medium heat 8 to 10 minutes, turning occasionally, until browned. Drain if necessary. Add remaining tomato sauce, tomatoes and red pepper to skillet; turn meatballs to coat.

4. Cover; cook over medium-low heat 15 to 20 minutes, stirring sauce and turning meatballs occasionally, until meatballs are thoroughly cooked and no longer pink in center.

5. Meanwhile, cook and drain pasta as directed on package. Serve meatballs over pasta. Top each serving with additional Parmesan cheese and parsley.

Posted by Sabriena at 06:46

Pasta night! Pasta is definitely something that is hard to give up when you are dieting or wanting to cut back the carbs. Why give it up? Just make it healthier! Choose your pasta wisely over just have the sauce over something else like chicken in strips. Try out this Greek pasta tonight!


INGREDIENTS

1 small yellow onion, diced
1 tablespoon olive oil
5 cloves garlic, minced
1 (16 ounce) can organic Italian diced tomatoes
1 (6.5 ounce) can tomato sauce
1 tablespoon capers, chopped
15 kalamata olives, pitted and sliced
2 tablespoons balsamic vinegar
salt and pepper to taste
crushed red pepper to taste (optional)
crumbled Feta or grated Parmesan Cheese

DIRECTIONS

1. In a skillet, cook onion in olive oil over medium high heat until tender and translucent. Stir in garlic, and cook for 1 minute. Add tomatoes, tomato sauce, capers, olives, vinegar, salt, pepper, and crushed red pepper (if using).

2. Reduce heat, cover, and simmer for a minimum of 30 minutes, or up to 2 hours, time permitting. Serve over pasta, fish, or chicken, and top with crumbled feta or grated Parmesan cheese. Enjoy!

Posted by Sabriena at 10:21

Take a look at that picture for a second or a minute. Take your time! Doesn't that look absolutely delicious? I saw that picture and I swear to you, my stomach flipped in hunger! This looks amazing and can be done in only 30 minutes! Can you believe it? If it wasn't breakfast time I would strongly think about making it right now!

INGREDIENTS

4 cups uncooked tricolor corkscrew (fusilli) pasta (about 12 oz)
1 tablespoon olive, canola or soybean oil
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
1 teaspoon pepper
2 cups julienne (matchstick-cut) carrots (4 medium)
1 medium yellow bell pepper, cut into 2-inch strips
1 can (15 oz) Progresso® cannellini (white kidney) beans, drained, rinsed
1 can (15 oz) tomato sauce (any flavor)
1 can (14 oz) artichoke hearts, drained, cut into fourths
Grated Parmesan cheese, if desired

DIRECTIONS

1. Cook and drain pasta as directed on package.

2. Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Add basil, pepper, carrots and bell pepper; cook about 3 minutes, stirring occasionally, until carrots are crisp-tender.

3. Stir in pasta, beans, tomato sauce and artichoke hearts. Cook about 5 minutes, stirring occasionally, until hot. Sprinkle with cheese.

Posted by Sabriena at 05:55

Trying something new and different is always exciting and fun. I love spicy foods and I love pasta. This recipe, Southwest Fettuccine Bowl, puts those two things together! You can eat like you would in Mexico without even leaving your own house! Make it with someone you love for a romantic night in as well.

INGREDIENTS

8 oz uncooked fettuccine
Olive oil-flavored cooking spray
1 cup chunky-style salsa
1/3 cup Green Giant® Niblets® frozen whole kernel corn
1/4 cup water
2 tablespoons chili sauce
1/2 teaspoon ground cumin
1 can (15 oz) Progresso® black beans, drained, rinsed
1/4 cup chopped fresh cilantro

DIRECTIONS

1. Cook and drain fettuccine as directed on package. In medium bowl, place fettuccine. Spray fettuccine 2 or 3 times with cooking spray, tossing after each spray. Cover to keep warm.

2. In same saucepan, mix remaining ingredients except cilantro. Cook over medium heat 4 to 6 minutes, stirring occasionally, until corn is tender.

3. Divide fettuccine among 4 individual bowls. Top each with about 3/4 cup sauce mixture. Sprinkle with cilantro.

Posted by Sabriena at 13:50

This recipe looks absolutely delicious. I may have to try this in the near future.

Servings: 2
Calories per serving: 280

Ingredients:

- 1/4 (16 ounce) package dry penne pasta
- 1 tablespoon olive oil
- 1/4 teaspoon minced garlic
- 1 tablespoon and 1 teaspoon grated Parmesan cheese

Directions:

1. Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or
until al dente; drain.

2. In small saucepan, saute garlic a small amount of oil. Combine garlic, olive oil, and pasta in a bowl.
Mix in parmesan cheese.

Very simple and quick to make!

Posted by Sabriena at 03:34