**PASTA Recipes**, contributed by user maguariento - thank you!


1.)

maguariento
Joined Aug 2013
Posts: 7
August 27, 2013 5:31 pm
Capellini alla Checca
This is my go-to meal when I don't have (much) time to cook. The only requirement is FRESH basil.

1.5 oz (dry) whole wheat pasta; my favorite is angel hair
1-14oz. can diced tomatoes, slightly drained
Fresh basil to taste (I use about 1/4 cup)
Fresh garlic to taste, 1-2 cloves

While pasta water comes to a boil, finely mince the garlic. Dump the tomatoes (slightly drained) and minced garlic into a medium frying pan, and cook on low/medium heat while waiting for the pasta. Salt and pepper to taste.

Cook pasta a minute or two shy of the recommended cooking time. When done, scoop out and put into the frying pan; toss with the

Cut the basil into thin strips (chiffonade), toss into the sauce. Cook until the pasta is tender, adding water (or pasta liquid) if necessary.

Once you have this recipe "down," pretty much all the prep is done while the water boils for the pasta (cutting the garlic & basil, draining the tomatoes). The sauce only needs to cook long enough to heat the tomatoes through and finish the pasta.

241 cal
45g carbs
1g fat
9g protein
9g fiber

Add a quarter of an ounce of finely shredded Parmesan Reggiano for an additional 30 cal, 2g fat, 2g protein.


2.)

maguariento
Joined Aug 2013
Posts: 7
August 27, 2013 5:46 pm
Butternut squash and cabbage pasta with goat cheese - 297 calories
Sorry this one is over the 250 limit... feel free to delete it... or use only 1 oz. of pasta per person to bring it to 247 cals/serving.

Serves 4:
400g onion, sliced thin (about 1 large)
4 cloves garlic, minced
400g of cabbage, shredded (about 1/4 head)
400g peeled, seeded, shredded butternut squash (about 1 medium)
4-6 leaves of fresh sage, finely chopped (or 1 t. dried)
6 oz. whole grain pasta (I prefer angel hair)
2 oz soft goat cheese
Salt & pepper to taste

Basically, you want about about equal quantities of cabbage, butternut squash, and onion... adjust based on what you have on hand. Bagged coleslaw mixes work fine, too!

In a large non-stick skillet, cook the onion until soft and brown (add a bit of water as needed to keep it from sticking).
Add the garlic, and cook for another minute.
Add cabbage, butternut squash, and sage. Toss well, and add water (about half a cup). Cover and simmer on low, stirring occassionally, until the squash and cabbage are soft. About 30 - 60 minutes, depending on the texture you are going for.

Meanwhile, cook the pasta according to package directions, a minute or two shy of doneness. Add to the sauce once the vegetables are to your desired texture. Add a bit of the pasta liquid, if needed, and cook the last minute or two in the sauce. Take off of the heat, and stir in the goat cheese. Salt and pepper to taste.

Tip: I prepare the sauce and freeze it in portions. Stir the thawed sauce into freshly cooked pasta and finish with the goat cheese.

Per serving:
297 cals
47g carb
4g fat
10g protein
9g fiber


Replies:

eurobebe90
Group Moderator
Joined Aug 2013
Posts: 9
August 31, 2013 12:33 pm
Thank you for your contributions! Very yummy! low-cal. pasta recipes!