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Pasta Recipes

Pasta e Fagioli
Ingredients:

2 quarts broth, (vegetable or chicken) 1 teaspoon olive oil 1 cup red onion, finely chopped 1/2 cup celery, finely copped 1 tablespoon garlic, minced 2 teaspoons fresh rosemary, chopped 2 teaspoons fresh sage, chopped 2 cups tomatoes, seeded and finely chopped 1/4 teaspoon salt 1 teaspoon pepper 8 ounces pasta, (ditalini, rotini, spirals, etc. uncooked) 3 cups spinach, coarsely chopped 1 1/4 cups cannellini beans, or Great Northern Beans (dry)

Procedures:

2 quarts broth, (vegetable or chicken) 1 teaspoon olive oil 1 cup red onion, finely chopped 1/2 cup celery, finely copped 1 tablespoon garlic, minced 2 teaspoons fresh rosemary, chopped 2 teaspoons fresh sage, chopped 2 cups tomatoes, seeded and finely chopped 1/4 teaspoon salt 1 teaspoon pepper 8 ounces pasta, (ditalini, rotini, spirals, etc. uncooked) 3 cups spinach, coarsely chopped 1 1/4 cups cannellini beans, or Great Northern Beans (dry)

Note:


Pasta With Tomato, Basil And Ricotta
Ingredients:

1 1/2 cups tomatoes, chopped 1/4 cup fresh basil, chopped 1 tablespoon red onion, minced 1 clove garlic, chopped 1/2 cup part-skim ricotta cheese 1 tablespoon olive oil salt and freshly ground black pepper 1/2 pound pasta, rotelle, Ziti Or Penne, cooked al dente

Procedures:

Combine the tomatoes, basil, onion, garlic. Stir in the ricotta, olive oil, salt and pepper to taste. Toss hot pasta with the sauce and serve at once.

Note:


Penne with Artichoke Hearts
Ingredients:

9 ounces artichoke hearts, cooked 8 ounces fresh spinach, washed 1 pound penne, cooked al dente 1 onion, thinly sliced 2 cloves garlic, minced 3/4 teaspoon oregano salt and pepper, to taste 3/8 cup dry white wine 3 tablespoons lemon juice 3/4 cup lowfat ricotta cheese 1 tablespoon lemon zest, grated

Procedures:

Slice about 2/3 of artichokes into small wedges; chop remainder into paste. Set aside. While pasta is cooking, saute onion and garlic in water until soft. Add oregano, salt and fresh-ground pepper. Reduce heat to low and stir in wine, lemon juice, spinach leaves (if desired) and reserved artichokes. Simmer, stirring, until spinach is wilted and all is heated through (1-3 minutes). Stir in ricotta. Drain pasta and add to sauce; remove from heat and add lemon zest just before serving.

Note:



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