Do you know cheesy pasta Italian recipe? What another healthy pasta recipes can you recommend? from Tania Kharkevich
Hello everyone! How are you? Today I want to ask you about pasta. I think there’s nobody else on Earth, who loves pasta as much as me. However, I’ve discovered, that you can gain some extra pounds after eating pasta. Why is that? Do you know? Maybe there are some healthy pasta recipes? Or should I better stop eating pasta at all?
How to cook noodles in healthy dietitian way? What ingredients should I exclude from the general tasty pasta recipes? How to choose this main ingredient in the supermarket to be useful among dozens of types?
Do you know cheesy pasta Italian recipe? Is it healthy? How to make it less-calorie?
I would be very grateful if you could recommend me some recipes for the healthy pasta that I can do by myself or some places where I could buy it.
Looking forward to your reply. Thank you!
Hello, Greg, please do not stop eating pasta, it can be healthy :). The secret is with loading the dish with vegetables. I often cook it with zucchini and peppers at this time of year. For your shopping list, you need a few bell peppers, an onion, some salt, a mix of ground peppers, 2 small zucchini and any kind of healthy pasta (rice, Kamut, quinoa, whole wheat etc), some mozzarella and fresh greens (basil is a must-have here). Half veggie sauce, half pasta on your plate – nothing to worry about calories. Just enjoy! Make it flavorful and rich in taste. Improvise with ingredients next time. Bon appetite!
Nowadays, there are many delicious pasta recipes, but not all of them are healthy.
But L want you to recommend the Three-Cheese Vegetable Pasta recipe. Read it below.
Traditional noodles and cheese are transformed by adding mushrooms, spinach, and tomato sauce. And it’s ready in just 20 minutes!
½ cup noodles
2 tablespoons part-skim ricotta cheese
1 tablespoon grated Parmesan cheese
¼ teaspoon kosher salt
¼ teaspoon dried Italian seasoning, crushed
½ teaspoon olive oil
4 ounces sliced fresh mushrooms (1¼ cups)
1 (5 ounces) package fresh baby spinach
1 cup no-salt-added traditional pasta sauce
¼ cup shredded part-skim mozzarella cheese
How to cook:
- Cook noodles according to package directions and drain.
- During that time, in a small bowl stir together ricotta cheese, Parmesan cheese, kosher, salt, Italian seasoning and crushed red pepper. Put aside.
- In a large nonstick frying pan heat oil over medium heat. Add mushrooms; cook about 5 minutes, add spinach. Cook and toss until wilted and liquid is evaporated.
- Stir in cooked pasta, cheese mixture and pasta sauce; cook until bubbly.
- Sprinkle each serving with mozzarella cheese.
Hello! Try this one: Spaghetti with tomato and walnut pesto
- ⅔ cup walnuts
- 2 pints cherry tomatoes, halved
- 2 tablespoons plus ⅓ cup olive oil, plus more for drizzling
- Kosher salt
- 6 oil-packed anchovies, coarsely chopped
- 2 garlic cloves, coarsely chopped
- 1 teaspoon finely grated lemon zest
- ¼ teaspoon crushed red pepper flakes
- ½ ounces Parmesan, finely grated (about ½ cup), plus more for serving
- 1 teaspoon freshly ground black pepper
- 12 ounces spaghetti
- ½ cup (packed) basil leaves
Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until slightly darkened, 8–10 minutes. Let cool. Heat broiler. Toss tomatoes with 2 Tbsp. oil on a rimmed baking sheet; season with salt. Broil, tossing once, until tomatoes are blistered and have released some of their liquid, 5–7 minutes. Let cool. Pulse anchovies, garlic, lemon zest, red pepper flakes, and ½ oz. Parmesan in a food processor until finely ground. Add walnuts and half of tomatoes, then, with motor running, stream in ⅓ cup oil; process just until combined. Season with salt. Transfer pesto to a large bowl and stir in black pepper. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid. Transfer pasta to bowl with pesto and add a splash of pasta cooking liquid. Toss, adding more cooking liquid as needed, until sauce coats pasta. Add basil and remaining tomatoes. Divide among bowls; top with more Parmesan and black pepper and drizzle with oil.
“Thank God, there are Italians in the world”. This phrase I say every time when eating pasta. I am so in love with its taste. You know, I have a solution for all your problems. Just make your own macaroni at home, It’s very easy. Just mix right type of farina, add boiled water and eggs. Do not forget to mix.
What is more, here I have a recipe for this amazing pasta with chicken and spinach. Super tasty and fitty. This is for all family or 4 friends recipe. I use it very often.
Whole-grain pasta, half a package
frozen spinach, a whole package
cream cheese, 2 tablespoons
vegeta, pepper, to taste
garlic, 2 cloves
olive oil, 1 tablespoon
Cook pasta al dente (more dietary). Pour the crumbled frozen spinach on the pan and stew. We add vegeta, pepper and sautéed garlic. After evaporating the water from the spinach, add the Bieluch cheese and mix. Finished spinach mixed with noodles. On one spoon of olive oil, fry spiced with vegeta and chicken pepper. Cut the fried pieces into small pieces and put on pasta with spinach.
Please login or Register to submit your answer