"healthy" pasta recipes?

[hjohnson050711]

i really want pasta for dinner and my local publix has a ww pasta bogo - double reason to have it for dinner

any favorite healthy pasta dishes that i could try?

[finallykrisb]

We like just plain old spaghetti with turkey meatballs and lots of veggies in the sauce. I try to make the sauce using low sodium canned tomatoes rather than jarred sauce. We're not very adventurous with our pasta.

[sitnspin]

A good rule of thumb is to not have a "pasta dinner", but use it more as a side dish.

I love dreamfields pasta with some garlic, veggies and a drizzle of really good EVOO and balsamic.

[Deleted]

this time of year, I love pasta with roasted cherry tomatoes (thrown them in the oven for 15-20 minutes), tossed with olive oil, fresh basil and mozzarella cheese. I sometimes add arugula.

I also love this www.myrecipes.com/recipe/penne-with-zucchini-pistou-10000001995733/ but I leave out the heavy cream and add in some ricotta cheese

[stumpy]

I am all about Dreamfields pasta.

[sitnspin]

Jun 21, 2012 9:24:37 GMT -5 stumpy said:

I am all about Dreamfields pasta.

Our grocery store stocks less and less of it each week.

[ebeth]

whenever I have pasta I use veg (usually summer squash) to bulk it up.

tonight I was planning on grilling some sliced summer squash, sauteeing some hot turkey italian sasauge, adding a can of crushed tomatoes and some fresh basil and stirring in maybe 1 cup of cooked pasta. But we will eat 3-4 lunches/dinners from it.

but work is providing lunch today and I think it's Italian, so I might shuffle up the meal plan for the week.

[Deleted]

ohsheglows.com/2011/01/31/15-minute-creamy-avocado-pasta/

This is on the menu this week, but I haven't actually managed to go shopping so it will probably bump to next week. Pasta is SO a main dish in my house. I have no carb-phobia.

Lots of ideas here too: www.skinnytaste.com/search/label/Pasta%20Recipes

[shauni27]

For the summer I make bruschetta pasta and it is the bomb.com. In a bowl mix chopped up tomaters, garlic, basil, mozzarella (I just use the string cheese I have on hand), and add some EVOO, salt, pepper, and balsamic. Sometimes I throw in a little bit of thinly sliced proscuitto (sp?) Let it sit while you cook your pasta (I like bow tie). When your pasta is done, drain it, throw it back in the cooking pot and then toss in the bruschetta topping and give it a good stir. Serve immediately.

[hjohnson050711]

Jun 21, 2012 9:58:34 GMT -5 ebeth said:

whenever I have pasta I use veg (usually summer squash) to bulk it up.

tonight I was planning on grilling some sliced summer squash, sauteeing some hot turkey italian sasauge, adding a can of crushed tomatoes and some fresh basil and stirring in maybe 1 cup of cooked pasta. But we will eat 3-4 lunches/dinners from it.

but work is providing lunch today and I think it's Italian, so I might shuffle up the meal plan for the week.

YUM!

[Waffles]

Jun 21, 2012 10:03:44 GMT -5 shauni27 said:

For the summer I make bruschetta pasta and it is the bomb.com. In a bowl mix chopped up tomaters, garlic, basil, mozzarella (I just use the string cheese I have on hand), and add some EVOO, salt, pepper, and balsamic. Sometimes I throw in a little bit of thinly sliced proscuitto (sp?) Let it sit while you cook your pasta (I like bow tie). When your pasta is done, drain it, throw it back in the cooking pot and then toss in the bruschetta topping and give it a good stir. Serve immediately.

I do a similar one without the balsamic. YUM.

Also yum:

- same sort of base as above with flakes of tuna & chopped black olives
- cook some courgette chunks in olive oil, squeeze lots of lemon juice on top & serve with cracked black pepper & parmesan shavings

[hjohnson050711]

Jun 21, 2012 10:03:44 GMT -5 shauni27 said:

For the summer I make bruschetta pasta and it is the bomb.com. In a bowl mix chopped up tomaters, garlic, basil, mozzarella (I just use the string cheese I have on hand), and add some EVOO, salt, pepper, and balsamic. Sometimes I throw in a little bit of thinly sliced proscuitto (sp?) Let it sit while you cook your pasta (I like bow tie). When your pasta is done, drain it, throw it back in the cooking pot and then toss in the bruschetta topping and give it a good stir. Serve immediately.

YUM! i think i am going to come up with a combo of some of these!

[aweilba]

I love making pasta salad packed with veggies. I usually use whole-wheat cheese tortellini, broccoli, cauliflower, mushrooms, black olives, carrots, celery, and cherry tomatoes. Then I just add light Italian dressing until it's all coated nicely. It eats like a meal, and it's not too terrible for you.

[ckinla]

I do one of two things (always using whole wheat pasta):

1. I use TJ's organic /vegan pomodoro sauce and use 1/2 a serving of pasta. Then, I take 1-2 zucchini's (med-large) and make "pasta". I peel off the skin, and then using the peeler, I scrape down the length of the zucchini to create wide, thin strips. Sauté in a tiny bit of olive oil with salt and pepper, and add to the real pasta/sauce. Delicious! You can do the same thin with spaghetti squash and summer squash.

2. I make my own pasta sauce using a ton of veggies. I use the tomato-butter recipe from smitten kitchen, but I DO NOT use the butter. Tastes the exact same, honestly. I add a ton of chunks of carrots, squash, broccoli, etc. It makes a very rustic sauce, almost like a ratatouille. It works better on heartier pastas, like rigatoni and penne.

[stumpy]

I don't know what I would do if my grocery store stocked less Dreamfields pasta. I would have to resort to ordering online or something!

Man, all this recipes just point out the fact of how picky I am! Ugh! I am so boring . . . I just love plain noodles with butter, pesto, vodka sauce. I do have on recipe with bacon, garlic, onions, tomatoes, cheese but that's b/c I will eat just about anything with bacon.
I need to branch out more. The issues of being a picky eater!

[MrsE]

Jun 21, 2012 10:03:01 GMT -5 @tokenhoser said:

ohsheglows.com/2011/01/31/15-minute-creamy-avocado-pasta/

This! Nom nom nom!

[malibu]

I found an amazing Creamy Mac & Cheese on the blog www.iowagirleats.com.

Pretty easy:
Put a TB of butter in a pan. Brown 3/4 cup Panko breadcrumbs and .5 tsp of dried parsley until the crumbs start to brown. Remove and set aside.
Cook a half-box of elbow macaroni for about 5-6 minutes (until just tender) and drain, set aside.
Using the same pot, melt 2 TB butter, then saute (medium heat) 2 cloves minced garlic and a handful of red pepper flakes. Once the garlic is tender, whisk in 3 TB AP flour. Whisk in 1.5 cups low sodium chicken broth and 1 3/4 cups milk (do this in batches, whisking until the mixture is smooth each time). Once all the liquid is incorporated, whisk continuously for 10 minutes (or until the mixture thickens and bubbles). Turn off the heat, whisk in a cup of Colby Jack cheese and 3/4 cup sharp cheddar and blend until melted.
Dump the pasta back in, stir, and pour into a greased 8 x 8 pan, put the breadcrumbs on top, cover with foil, and bake for 35 minutes. Remove foil, brown the crumbs for another 10 minutes or so.
Voila!
Very tasty.
1/6 of the 8 x 8 pan is:

315 cals
16.8 fat, 9.8 saturated (I think this was using 2% milk though, I use skim so the fat goes down)
543.7 sodium
22.8 carbs
14.6 protein