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Acini Di Pepe Salad

Acini Di Pepe Salad

“This chilled fruit salad is very tasty and wonderful, especially using together with a tiny round-shaped pasta that is very excellent in summertime.” Serving: 8 Ingredients • 1 cup acini di pepe pasta • 1 (20 oz.) can crushed pineapple, drained with juice reserved • 

A Twist On Pasta Salad

A Twist On Pasta Salad

“A recipe from the back of the pasta box that was lightened up.” Serving: 8 servings. | Prep: 25m | Ready in: 50m Ingredients: 1-1 /4 cups uncooked tricolor spiral pasta 1/4 cup reduced-sodium chicken broth or vegetable broth 3 tbsps. red wine vinegar 1 

Fennel & Shrimp Fra Diavolo

Fennel & Shrimp Fra Diavolo

“This healthy Italian pasta recipe has the perfect combination of fennel, sweet shrimp and the spicy, garlicky tomato sauce.”
Serving: 4 | Ready in: 40m

Ingredients
• 8 oz. whole-wheat penne
• ¼ cup extra-virgin olive oil
• 1 small onion, sliced
• 1 medium fennel bulb, cored and sliced, fronds chopped and reserved
• 4 large cloves garlic, grated or minced
• 1 tsp. crushed red pepper
• ¾ tsp. Italian seasoning
• ½ tsp. salt
• ¼ tsp. ground pepper
• 1 28-oz. can diced tomatoes
• 1 lb. raw shrimp (21-25 count; see Tip), peeled and deveined

Direction
• Boil a big pot of water. Follow the directions on the package to cook penne in the hot water. Strain and put back to the pot, cover to keep it warm.
• At the same time, heat the oil on medium heat in a big skillet. Put in onion and fennel, cook while stirring for about 5 minutes, or until they start to soften. Put in pepper, salt, Italian seasoning, crushed red pepper and garlic; cook the mixture for 1 more minute. Put in tomatoes and their juice and simmer the mixture. Cook while stirring occasionally for 10 minutes. Put in shrimp, cook and stir occasionally for about 4 minutes, or until the shrimp is just cooked through.
• Toss the pasta with about half a cup of the tomato sauce to lightly coat the pasta. Divide into four pasta bowls and add the remaining shrimp and sauce on top. Before serving, you can sprinkle with chopped fennel fronds on top if

you want.

Nutrition Information
• Calories: 465 calories;
• Total Carbohydrate: 55 g
• Cholesterol: 159 mg
• Total Fat: 16 g
• Fiber: 10 g
• Protein: 31 g
• Sodium: 673 mg
• Sugar: 8 g
• Saturated Fat: 2 g

Easy Fettuccine Alfredo

Easy Fettuccine Alfredo

“A lovely and healthy pasta.” Serving: 6 | Ready in: 50m Ingredients • 2 cups low-fat milk • 8 large cloves garlic, peeled • ½ tsp. salt • Freshly ground pepper, to taste • Pinch of ground nutmeg • 1 lb. whole-wheat fettuccine • 2 

Crisp Chicken Parmesan

Crisp Chicken Parmesan

““This chicken parmesan can be eaten with whole-grain or multigrain spaghetti.”” Serving: 4 | Prep: 25m | Ready in: 40m Ingredients • Olive oil cooking spray • ¼ cup refrigerated or frozen egg product, thawed, or 2 egg whites, lightly beaten • 1 tbsp. water 

Creamy Fettuccine With Brussels Sprouts & Mushrooms

Creamy Fettuccine With Brussels Sprouts & Mushrooms

“This fall version of pasta primavera does not take much time to cook but still very tasty.”
Serving: 6 | Ready in: 30m

Ingredients
• 12 oz. whole-wheat fettuccine
• 1 tbsp. extra-virgin olive oil
• 4 cups sliced mixed mushrooms, such as cremini, oyster and/or shiitake
• 4 cups thinly sliced Brussels sprouts
• 1 tbsp. minced garlic
• ½ cup dry sherry (see Note), or 2 tbsps. sherry vinegar
• 2 cups low-fat milk
• 2 tbsps. all-purpose flour
• ½ tsp. salt
• ½ tsp. freshly ground pepper
• 1 cup finely shredded Asiago cheese, plus more for garnish

Direction
• In a big pot of boiling water, cook pasta for 8-10 minutes until soft. Drain, put back into the pot and place aside.
• At the same time, heat the oil over medium heat in a large skillet. Put in Brussels sprouts and mushrooms, cook while stirring frequently for 8-10 minutes, or until the mushrooms release all their liquid. Put in garlic, cook and stir for about 1 minute, until fragrant. Put in sherry (or vinegar), scraping up any brown bits. Boil the mixture, cook and stir for about 10 seconds (if you use the vinegar) or 1 minute (if you use sherry), until almost evaporated.
• Stir the flour and milk in a bowl, put into the skillet with pepper and salt. Cook and stir for about 2 minutes, or until the sauce bubbles and thickens.

Whisk in Asiago until melted. Pour the sauce over the pasta and gently toss. You can add more cheese before serving if you want.

Nutrition Information
• Calories: 384 calories;
• Total Carbohydrate: 56 g
• Cholesterol: 21 mg
• Total Fat: 10 g
• Fiber: 10 g
• Protein: 18 g
• Sodium: 431 mg
• Sugar: 8 g
• Saturated Fat: 4 g

Chicken Tetrazzini

Chicken Tetrazzini

“You can use turkey or ham as a substitute for the chicken.” Serving: 8 Ingredients • 8 chicken tenderloins • salt and pepper to taste • 3/4 cup fresh sliced mushrooms • 1 red bell pepper, chopped • 1/2 yellow bell pepper, chopped • 1 

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole

“A simple casserole.” Serving: 8 | Prep: 15m | Ready in: 55m Ingredients • 1 egg • 1/2 cup milk • 2 lbs. skinless, boneless chicken breast halves – cut into chunks • 1 cup plain dried bread crumbs • 1 cup oil for frying 

Cauliflower Pasta Carbonara

Cauliflower Pasta Carbonara

“You’ll never guess the secret ingredient to this fantastic egg-free version of spaghetti carbonara. Yes, its cauliflower that is pureed into a smooth and creamy sauce!”
Serving: 4 | Prep: 35m | Ready in: 35m

Ingredients:

• 2 strips bacon, chopped
• 2 cups small cauliflower florets
• 2 large cloves garlic, quartered
• 8 oz. whole-wheat spaghetti
• ¾ cup low-fat milk
• 2 tbsps. extra-virgin olive oil
• 1 tsp. Dijon mustard
• ¼ tsp. salt
• ¼ tsp. ground pepper
• 1 cup frozen peas, thawed
• ⅓ cup grated Parmesan cheese

Direction:

• Meanwhile, fire up a large saucepan over medium and cook bacon for 3 to 5 minutes. Remove excess fat and transfer to a paper towel-lined plate. In the same pan, bring 1 inch of water to a boil fitted with a steamer basket. Add cauliflower and garlic. Cover and steam for 10 to 14 minutes or until tender.
• Cook pasta in a large saucepan of boiling water by following package directions. Strain once done.
• Place cauliflower and garlic in a blender with mustard, milk, oil, salt and pepper. Blend until creamy and smooth. Toss pasta with sauce. Add bacon, peas and parmesan over sauce and coat evenly.

Nutrition Information
• Calories: 371 calories;
• Total Carbohydrate: 54 g
• Cholesterol: 12 mg
• Total Fat: 12 g
• Fiber: 9 g
• Protein: 16 g
• Sodium: 427 mg
• Sugar: 7 g
• Saturated Fat: 3 g