looking for low calorie sauces for pasta. any ideas?

laughing cow alfredo. I use real garlic in place of the powder and use the garlic flavor wedges.
http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=224683840&sort=1

1 tsp. vegetable oil
6oz Prosciutto chopped
5 cloves garlic minced
1 small white onion
1 8oz pkg portabella mushrooms, sliced
2 medium zucchini, diced
1 cup frozen peas
1/2 cup white wine
1 tsp dried thyme
1 Tbls Fat Free Plain Greek yogurt
2 Tbls Healthy Cream of Mushroom Soup
1/2 pkg whole wheat Penne (about 6.5 oz uncooked) cooked
Salt & Pepper to taste

Heat oil in a large nonstick skillet over medium heat. Add prosciutto & cook until it begins to brown, stirring occasionally to break up pieces. Add the following, alerting each addition to brown/cook before adding the next ingredient: mushrooms, garlic, onion, zucchini. Stir in thyme, salt & pepper and deglaze pan with wine. Reduce heat to low & stir in peas, yogurt & mushroom soup. Add pasta and mix to combine. Serve with parmesan cheese.

Serves 4
349 Calories, 6g Fat, 18g Protien

Any marinara or arrabiatta sauce, or juste sauté your pasta with some veggies and add shrimps of grilled chicken.

Or maybe made some linguine vongole.All you need is clams and the clam cooking juice, so it's really low fat and flavorful.

This recipe is fantastic: http://www.jamieoliver.com/recipes/pasta-recipes/spaghetti-vongole

The recipes you gals have shared look delicious! Thanks for passing them along.

I make my own marinara.

Fresh or canned tomoates, chopped to your liking
Tomato paste
Fresh or dried basil, oregano(or italian seasoning)
Garlic
Chopped onion
Olive oil
Red wine(optional)

Sautee onion in a bit of oil until soft and translusant(5-7 min)
Add tomato paste. Cook while stirring about 5 min.
Add a splash of red wine if using.
Add tomatoes and seasonings. Simmer about 15 min. The longer it sits, the better it tastes.

Great to make in big batches and freeze some for later. Add meat or other veggies or leave it plain. Puree it smooth or leave it chunky. Very simple sauce.

cauliflower alfredo. I know it sounds weird, but it's yummy. I've been dairy free for about 5 years now and didn't think I'd ever find anything to replace cheese sauce.
Google 'cauliflower alfredo' and you'll find lots of recipes. I boil cauliflower florets in a little bit of veggie stock. When they are very tender I puree with a blender and add salt, pepper, garlic, chili flakes and sometimes nutmeg. The spices give it an alfredo taste.

I have been curious about this. I did a cauliflower base broccoli soup and it came out great! Adding nutritional yeast will give a nice cheesy flavor. You can find it at health food stores.

I use Classico Light Alfredo or 4 Cheese. Taste great over some wheat pasta add some shrimp or chicken for some protein.

I make my pasta sauce a gallon at a time in the slow cooker and freeze it ( 63 calories 1/2 cup) I use 1/4 cup for 1 serving of pasta)

1 gallon crushed tomatoes
8 cloves garlic crushed and chopped fine
1 tlbs Italian seasoning
1tlbs basil
1tps coriander (optional)
1/4 cup olive oil
2 tbs fennel seed
pinch of red pepper flakes


Use of the fennel seed gives it a almost sausage taste with out adding calories. (for even more of the sausage type flavor try toasting the fennel seeds quickly)

with slow cooker on high
put olive oil and spices in and cover for a few mins stirring occasionally then add the crushed tomatoes 2 cups at a time and stir after each addition.(this step is to keep the sauce from splashing and making a mess) when all tomatoes added stir and cover. after sauce gets hot lower the temp on slow cooker to med and cook until it tastes done.

I gave no times on this because each slow cooker I have ever had takes a different amount.

I have also done this sauce on my stove but I like being able to walk off and do other things

I got this one off the internet ages ago and make it often:

Tomato spaghetti (serves 2)

2 cloves of garlic
200g dried spaghetti
1 fresh red chiilli
Tin of chopped tomatoes (Use better quality ones for this recipe. I do use cheaper ones for casseroles and stuff, but they're barely cooked here)
olive oil
bunch of fresh basil
salt and pepper
50g grated parmesan

1. Peel and finely slice garlic. Finely slice chilli (decide if you want the seeds in or not. I usually keep 'em). Pick the basil leaves off the stalk and put to one side. Finely chop the stalks

2. Add a little olive oil got a pan, add the garlic, chilli and basil stalks. Cook slightly (garlic starting to brown, be careful not to burn) and then add most of the basil leaves and the tomatoes. Turn the heat up and stir for a minute or so. Add salt and pepper. Stir through cooked spaghetti and add the reserved basil leaves and grate over the parm.

The following are from 'The Top 100 Pasta Sauces' by Diane Seed, I use this book a lot.

Spaghetti Puttanesca - for 500g dry pasta, so scale down as necessary

1.5 tbs olive oil
3 cloves of garlic, finely chopped
3 anchovy fillets
1 tin tomatoes
120g pitted black olives
2 tbs capers

Heat oil, gently fry the garlic and add the achovies, cook until the anchovies are starting to break up and melt. Add the tomatoes, olives and capers. Cook for 5 mins

Spaghetti with tuna and lemon (my husband prefers linguine, which also works well) - for 500g of pasta

2tbs olive oil
1 clove garlic
2 tbs chopped parlsey
200 canned tuna
juice of a lemon
60g grated parm
30g butter (I sometimes omit this, depending if I've the cals)
salt and pepper

Finely chop garlic and parsley, heat the oil, add them to the pan. Cook gently. gradually adding the tuna. Keep the heat low, so that none of the ingredients change colour. When warmed through properly, stir into cooked spaghetti. Add the lemon juice, parm, salt & pepper and the butter (in little pieces) and serve. You can also add a bit of anchovy and chilli to the tuna at the beginning too if you want a stronger tasting sauce (tasty too).

Though my very favourite pasta sauce (and favourite meal) is spaghetti carbonara...but not low fat!