This is one of those recipes I just made up, but that we use in my house over and over. I am a vegetarian, but you can add fish, shellfish or chicken to this easily.

Pasta with Garlic Lemon Sauce

Serves 6
-1 8oz package of De Boles Spaghetti style pasta (you can use other whole wheat or regular pasta- I included this in the nutritional info so to give you an idea for counting purposes- a 1.3oz serving of pasta- which is what everyone gets in this recipe- as it serves 6 has 140 calories and a 2 oz serving has 210 calories)
-4 cups of baby spinach
-1 can of cannellini beans (washed and drained)
-5 cloves of garlic chopped
-juice of 1/2 of a lemon
-1c of white wine
-2c of chicken broth
-2T of capers
-2T of olive oil

Heat olive oil in large fry pan (big enough to accommodate the liquid that will be added later). Add the chopped garlic and sautee until lightly browned. Add capers and allow to sautee for a minute. Add white wine. Add chicken broth. Simmer liquid until it has reduced by 1/3. Once liquid is reduced, add beans and add spinach until completely wilted. Add juice of 1/2 of a lemon. Boil pasta separately. Pour sauce over pasta.

Top with parmesan cheese. (Not included in the nutritional values)

Calories: 287
Carbs: 43
Fat: 6
Protien: 11
Sodium: 517
Fiber: 8

La Bella pasta


4 oz whole grain pasta
8 oz baby bella mushrooms, washed and sliced
4 plum tomatoes, seeded and chopped
2 cloves garlic, crushed
fresh basil
fresh parmesan cheese
salt + pepper
olive oil


Here's How:

1. Bring a large pot of water to a boil for the pasta.

2. Prep the veggies: To clean the mushrooms, wipe them gently with a moist dish towel. OR, do it the easy way: rinse them under water, using your hands to remove any excess dirt. Lay them on a clean dish towel and pat dry. Wash and dry the tomatoes. Cut them in half and squeeze out the seeds. Then give them a rough chop.

3. Add a handful of salt to the boiling water. Add the pasta and cook according to package instructions.

4. Meanwhile, heat 1 tbsp olive oil in a large pan over high heat. Add the mushrooms and cook for 2-3 minutes, or until golden. Add the tomatoes and garlic, and cook 1-2 minutes. Season with salt and pepper.

5. When the pasta is al dente, use a pasta spoon to transfer it to the pan with the mushrooms and tomatoes, and toss it all together. Serve topped with fresh parmesan cheese and basil.

One Pot Chicken Pesto Pasta

1 lb (454 g) boneless skinless chicken breasts
1 tbsp (15 mL) vegetable oil
1 onion, chopped
3 cloves garlic, minced
2 zucchinis, sliced (about 1 oz/375 g total)
1/2 tsp (2 mL) dried oregano
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 tomato-basil pasta sauce, jar (700 mL)
3 cups (750 mL) wagon wheel pasta
1/4 cup (60 mL) prepared pesto
1 cup (250 mL) shredded mozzarella cheese
2 tbsp (30 mL) grated Parmesan cheese
2 tbsp (30 mL) chopped fresh parsley

Preparation

Cut chicken into 1-inch (2.5 cm) chunks. In Dutch oven, heat oil over medium-high heat; fry chicken, in batches, until browned outside and no longer pink inside, about 4 minutes. Remove to bowl.

Add onion, garlic, zucchini, oregano, salt and pepper to pan; cook over medium heat, stirring occasionally, until onion is softened, about 4 minutes.

Add pasta sauce, 2-1/2 cups (625 mL) water and pasta to pan; bring to boil, scraping up brown bits from bottom of pan. Reduce heat, cover and simmer, stirring occasionally, for 8 minutes. Uncover and simmer, stirring occasionally, until pasta is tender, about 5 minutes.

Return chicken and any accumulated juices to pan. Add pesto; stir until heated through. Sprinkle with mozzarella and Parmesan cheeses and parsley.

Sausage Rigatoni Bake.

1-1/2 lb (680 g) Italian sausages
1 onion, chopped
4 cloves garlic, minced
1 tsp (5 mL) Italian herb seasoning
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1/4 tsp (1 mL) hot pepper flakes
1/2 cup (125 mL) tomato paste
2 cans (each 28 oz/796 mL) tomatoes
6 cups (1.5 L) rigatoni pasta
1 jar (313 mL) roasted red peppers, drained and sliced
2 cups (500 mL) shredded provolone cheese
1/4 cup (60 mL) chopped fresh parsley

Preparation

Cut sausage into 1/2-inch (1 cm) chunks. In Dutch oven, brown sausage in batches over medium-high heat. Transfer to bowl.

Pour off fat from pan. Add onion, garlic, Italian seasoning, hot pepper flakes, salt and pepper; cook, stirring, until onion is softened, 5 minutes. Add tomato paste; cook, stirring, for 3 minutes. Add tomatoes, breaking up with spoon; bring to boil. Return sausage and any accumulated juices to pan. Reduce heat and simmer until thin liquid at edge is evaporated, 1 hour.

Meanwhile, in large pot of boiling salted water, cook pasta until almost tender, about 6 minutes. Drain; return to pot. Stir in sausage mixture, red peppers, 3/4 cup (175 mL) of the cheese and parsley. Transfer to greased 13- x 9-inch (3 L) glass baking dish. (Make-ahead: Refrigerate until cold. Cover with plastic wrap and overwrap with heavy-duty foil; freeze for up to 2 weeks. Thaw in refrigerator for 48 hours. Continue with recipe, adding 1 hour to baking time.)

Sprinkle with remaining cheese. Cover with foil and bake in 375°F (190°C) oven until filling is bubbly and topping is golden and crusty, about 30 minutes.




Lemony Spinach Pasta


4 cups (1 L) penne pasta, (about 12 oz/375 g)
1 tbsp (15 mL) butter
1 clove garlic, minced
1 cup (250 mL) extra-smooth light ricotta cheese
1/4 cup (60 mL) grated Parmesan cheese
1 tsp (5 mL) grated lemon rind
2 tbsp (30 mL) lemon juice
1/2 tsp (2 mL) each salt and pepper
1/2 bag (10 oz/284 g) fresh spinach, (about 5 cups/1.25 L)
1/2 cup (125 mL) finely diced sweet red pepper

Preparation

In large saucepan of boiling salted water, cook pasta until tender but firm, 10 minutes. Reserving 1/2 cup (125 mL) of the cooking liquid, drain pasta and set aside.

In same saucepan, melt butter over medium heat; fry garlic until fragrant, about 1 minute. Add reserved cooking liquid, ricotta cheese, half of the Parmesan cheese, the lemon rind and juice, salt and pepper; bring to simmer.

Add spinach and red pepper; stir until spinach is wilted, about 2 minutes. Return pasta to pot and toss to coat. Sprinkle with remaining Parmesan cheese.

I've been reading a lot on spaghetti squash, which you can substitute for spaghetti noodles.

http://www.livestrong.com/article/541917-nutrition-of-spaghetti-squash-vs-pasta/

I haven't tried it myself but being a huge pasta fan, I will be buying some on my next grocery trip. If anyone else has tried it, let me know how you like it.

Spinach Ricotta Rotini

1 tub (454 g) ricotta cheese
1 can (385 mL) 2% evaporated milk
2-1/2 cups (625 mL) water
1-1/2 tsp (7 mL) dried Italian herb seasoning
1 tsp (5 mL) Dijon mustard
1 pkg (10 oz/300 g) frozen chopped spinach, thawed and squeezed dry
4 cups (1 L) rotini pasta
2 cups (500 mL) chopped smoked ham or smoked turkey
1 cup (250 mL) shredded Asiago cheese
1 cup (250 mL) fresh bread crumbs

Preparation

In large bowl, whisk together ricotta, evaporated milk, water, herb seasoning and mustard. Stir in spinach, pasta and ham. Pour into 13- x 9-inch (3 L) baking dish. (Make-ahead: Cover and refrigerate for up to 4 hours.)

Bake in 425°F (220°C) oven, stirring twice, for about 30 minutes or until thickened and pasta is tender.

Combine Asiago cheese and bread crumbs; sprinkle over pasta. Bake for about 5 minutes or until melted and golden.

Your recipes look delicious but how many portions are there & do you have the calories etc.?

bump

I'm going to try this, hopefully this week. Thanks for the post !!

bump!!