Category Archives: Pasta

Tex-Mex Pasta Salad Recipe

Tex-Mex Pasta Salad Recipe

Ingredients
1 pound uncooked radiatore pasta (short coiled pasta)
2 teaspoons olive oil
3 garlic cloves, minced
1 1/2 pounds ground turkey or chicken
2/3 cup water
1 (1.25-ounce) package 40%-less-sodium taco seasoning
2 cups (8 ounces) preshredded reduced-fat Mexican blend cheese
2 cups chopped seeded tomato
1 cup chopped bell pepper
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions
1/2 cup sliced ripe olives
1 (15.5-ounce) can black beans, rinsed and drained
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon ground cumin
1 (8-ounce) container reduced-fat sour cream
Salsa (optional)

Directions
Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water. Drain; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 1 minute.
Add turkey/chicken; cook until browned, stirring to crumble.
Stir in water and taco seasoning; bring to a boil.
Reduce heat, and simmer 4 minutes or until liquid almost evaporates and the turkey is done, stirring frequently. Remove from heat; cool slightly.
Combine pasta, turkey/chicken mixture, reduced-fat cheese, and next 6 ingredients (through beans) in a large bowl.
Combine lime juice, salt, cumin, and sour cream, stirring until well blended.
Pour over pasta mixture; toss gently to coat.
Serve with salsa, if desire

source

Spinach Black Bean Lasagna Recipe

Spinach Black Bean Lasagna Recipe


source

Ingredients
2 large eggs, lightly beaten
1 (15-ounce) container ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed and well drained
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
4 cups (16 ounces) shredded Monterey Jack cheese with peppers, divided
2 (16-ounce) cans black beans, rinsed and drained
1 (2-pound, 13-ounce) jar pasta sauce
1/2 teaspoon ground cumin
9 precooked lasagna noodles
Garnish: chopped fresh cilantro

Directions
Stir together first 5 ingredients and 1 cup Monterey Jack cheese; set aside.
Mash beans with a potato masher or fork in a large bowl; stir in pasta sauce and cumin.
Spread one-third of bean mixture on bottom of a lightly greased 13- x 9-inch baking dish.
Layer with 3 noodles, half of spinach mixture, and 1 cup Monterey Jack cheese; repeat layers.
Spread with one-third bean mixture; top with remaining 3 noodles and remaining bean mixture.
Bake, covered, at 350° for 1 hour; uncover and top with remaining Monterey Jack cheese.
Bake 5 more minutes or until cheese melts.
Garnish, if desired.

original source: Southern Living FEBRUARY 2002

Spinach Walnut Penne

Spinach Walnut Penne

source

Ingredients
2 cups reduced-sodium vegetable broth
1 can (14.5 oz each) Hunt’s® Diced Tomatoes with Basil, Garlic & Oregano-No Salt Added, undrained
2 cups dry multigrain penne pasta, uncooked
2 TBS coconut oil
1 pkg (6 oz) baby spinach leaves
1/3 cup chopped walnuts
1/2 cup shredded Parmesan cheese

Directions
Combine broth, undrained tomatoes, pasta and coconut oil in large skillet.
Bring to a boil over high heat, stirring occasionally.
Cover skillet, reduce heat to medium and cook 15 minutes or just until pasta is tender, stirring occasionally.
Stir in spinach and cook 3 to 4 minutes or until spinach is wilted, stirring occasionally.
Sprinkle with walnuts and cheese just before serving.

Nutrition Information
Serving Size 4 servings (1-1/3 cups each)
Calories 387

Clean Eating Pasta Roll-ups with Turkey and Spinach Recipe

Clean Eating Pasta Roll-ups with Turkey and Spinach Recipe

This is great especially for a delicious different way to get rid of all that Thanksgiving leftover turkey from a few days ago.

Ingredients
1 tsp extra-virgin olive oil
1 small onion, finely chopped
1 clove garlic, minced
1 lb turkey breast (rip it up into small pieces or grind it in food processor or you can buy ground turkey breast)
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 28-oz can whole tomatoes in juice
1 tsp salt
8 sheets dried high-protein or whole-wheat lasagna
1 10-oz box frozen chopped spinach, thawed
1 15-oz container nonfat ricotta cheese
1 egg
3/4 cup shredded reduced-fat mozzarella cheese

Directions

In a large skillet, heat olive oil over medium.
Add onion and cook until softened, about 5 minutes.
Add garlic and cook another minute.
Turn heat to medium-high and add turkey, breaking it up with a spatula until heated if using leftover or til there’s no more pink in it if you’re using fresh ground turkey)
Stir in cinnamon and nutmeg, then add tomatoes and salt.
Reduce heat to medium-low, stir, cover and let simmer for 20 minutes, occasionally stirring and breaking up tomatoes with a wooden spoon.
Meanwhile, bring a large pot of water to boil. Cook pasta according to package directions, drain, rinse and allow to cool in a colander.

Preheat the oven to 400°F.
Squeeze all remaining moisture from thawed spinach and place in large bowl.
Add ricotta cheese, egg and a 1/4 cup mozzarella cheese to bowl.
Stir until combined

Spread 1 cup of cooked tomato sauce into bottom of a 9 x 10-inch casserole dish.
Lay a cooked lasagna noodle flat in front of you.
Use your fingers to spread 1/8 of ricotta mixture across the noodle and roll it up.
Place the rolled pasta seam side down, into the casserole dish.
Repeat with remaining noodles.
Spread remaining tomato sauce over roll-ups, then top with remaining 1/2 cup mozzarella

Bake, covered with foil, for 20 minutes.
Remove foil and broil for 5 minutes or until the rollups are browned and bubbly.

original source

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