Healthy Pasta Idea's ?

Amaywil
Amaywil Posts: 44
in Recipes
I usually use Catelli Smart Pasta whenever I do make Pasta . Also just throw in a Jar of low sodium pasta sauce and some ground Turkey and extra veggies to the mix . Or when the snow is gone I make a Italian pasta toss with Italian pork meatballs veggies and some raw veggies tossed into it ( pasta salad ) . I usually Keep it pretty simple , but was wondering who here has some Pasta ideas that are Healthy but tastes good for picky eaters too ( like a 8 / 10 / 35 year old ) . Thanks !

Replies

  • paulieboy113
    paulieboy113 Posts: 58 Member
    try this one it is a garlic shrimp pasta and is awesome. My Picky eaters (5,9yrs) loved it.

    I got this recipe from food.com


    2 tablespoons cornstarch
    1 (14 1/2 ounce) can Swanson chicken broth
    2 cloves garlic, minced
    3 tablespoons chopped fresh parsley
    2 tablespoons lemon juice
    1/8 teaspoon ground red pepper
    1 lb medium shrimp, shelled and deveined
    4 cups hot cooked thin spaghetti, cooked without salt (about 8 oz. dry)

    Directions:
    1) In a medium saucepan, mix cornstarch, broth, garlic, parsley, lemon juice and pepper.
    2) Over medium-high heat, cook until mixture boils and thickens.
    3) Stir constantly.
    4) Add shrimp.
    5) Cook for 5 minutes or until shrimp turns pink.
    6) Stir often.
    7) Toss with spaghetti

    serves 4 and is only 133 cals per serving

    http://www.food.com/recipe/Garlic-Shrimp-and-Pasta-Low-fat-recipe-9156
  • Amaywil
    Amaywil Posts: 44
    Sounds real good , I am definitely going to give it a try .
    try this one it is a garlic shrimp pasta and is awesome. I got this recipe from food.com


    2 tablespoons cornstarch
    1 (14 1/2 ounce) can Swanson chicken broth
    2 cloves garlic, minced
    3 tablespoons chopped fresh parsley
    2 tablespoons lemon juice
    1/8 teaspoon ground red pepper
    1 lb medium shrimp, shelled and deveined
    4 cups hot cooked thin spaghetti, cooked without salt (about 8 oz. dry)
    Directions:
    1)In a medium saucepan, mix cornstarch, broth, garlic, parsley, lemon juice and pepper.
    2)Over medium-high heat, cook until mixture boils and thickens.
    3)Stir constantly.
    4)Add shrimp.
    5)Cook for 5 minutes or until shrimp turns pink.
    6)Stir often.
    7)Toss with spaghetti

    serves 4 and is only 133 cals per serving

    http://www.food.com/recipe/Garlic-Shrimp-and-Pasta-Low-fat-recipe-9156
  • paulieboy113
    paulieboy113 Posts: 58 Member
    your family will love it if they are as picky as mine. in fact my kids are asking me to make it again and we just had it Sunday nite.lol

    Sounds real good , I am definitely going to give it a try .
    try this one it is a garlic shrimp pasta and is awesome. I got this recipe from food.com


    2 tablespoons cornstarch
    1 (14 1/2 ounce) can Swanson chicken broth
    2 cloves garlic, minced
    3 tablespoons chopped fresh parsley
    2 tablespoons lemon juice
    1/8 teaspoon ground red pepper
    1 lb medium shrimp, shelled and deveined
    4 cups hot cooked thin spaghetti, cooked without salt (about 8 oz. dry)
    Directions:
    1)In a medium saucepan, mix cornstarch, broth, garlic, parsley, lemon juice and pepper.
    2)Over medium-high heat, cook until mixture boils and thickens.
    3)Stir constantly.
    4)Add shrimp.
    5)Cook for 5 minutes or until shrimp turns pink.
    6)Stir often.
    7)Toss with spaghetti

    serves 4 and is only 133 cals per serving

    http://www.food.com/recipe/Garlic-Shrimp-and-Pasta-Low-fat-recipe-9156
  • kaye300
    kaye300 Posts: 29 Member
    The tri-color pasta is a big hit with kids. I use to take 2 or 3 veggies and put them thru the food processor than add to sauce! they will never know!

    For the grown ups I like to add some summer squash, broc, and shredded carrots to pasta for last 5 min. of cook time on pasta.

    Add some shrimp or chicken ( I like to cook with fat free italian salad dressing) then add to top of pasta.
  • hpsaucette
    hpsaucette Posts: 102 Member
    Any meat (for something lean mince or even quorn) and onions in a pan for a minute or two. Once fried/cooked - just add a lil water to lift the stuck on stuff to pan add a tin of chopped tomatos. Blend as many vegs you have lying around (broccoli, aubergine, babycorn, peas I mean anything) and add appropriate amount so that it doesn't discolour the sauce. Simmer/reduce adding own taste of herbs/spices (oregano, paprika, chili flakes, parsley etc) or tomato paste/puree if it doesn't tomatoy enough. Also a basic recipe for chili con carne.

    I do this so my bf actually eats vegetable which he hates. He hasn't realised yet :) so it should work with kids. Good luck!

Categories