Italian Recipes (Most Popular)
This is one of my favorite "OMG I have only 15 minutes!" meals. It's super creamy and delicious, and prep time in no time! I use a magic bullet for this as it's microwave friendly, but you could use a food processor or blender if necessary. Obviously, you could use fresh vegetables for better nutrition-- which would up the prep time, go to a low sodium pasta sauce (but I LOVE my salt), or cut out the parm cheese to cut out calories, but the parm really fills out the flavor and my goal is to make something healthy, fast, and really really delicious. NOTE: This is the sauce only, with veggies. I use it with spaghetti squash, but it's also great over scrambled eggs, barilla plus pasta, brown rice, or any thing else. It makes A LOT of veggie saucy goodness-- you could easily split this into two servings, but with the low calories, you can afford to splurge!
An easy & Simple Spaghetti Sauce that i low in calories & taste Great.
Quick dinner for people on the Lap band diet who crave lasangna! Good for the mushy stage! Just pop in the Micro Wave
A traditional italian recipe made healthier by turkey bacon and more convenient by frozen peas. Simple, rich, and delish! When we're splurging, we make this with real bacon, fresh peas, and serve it with Farfalle (butterfly) pasta. When we're "being good", we serve it with whole grain pasta. The "pasta water" mentioned in the recipe is just a scoop of the water being used to boil the pasta (it has startch to thicken the sauce and a bit of salt, so it's a great way to give yourself a bit more sauce but with less calories and heaviness than if you add more olive oil). There is less liquid than with the normal recipe because we're using a less fat-filled bacon. Still, it tastes pretty good!
This is a wonderful chicken and pasta dish. If you decide to make it and think the calories are a bit high you can cut the marinade recipe in half. The ingredients listed are double of what the original recipe called for.
Cook pasta according to package directions, drain, reserving 1 cup of cooking liquid
In large skillet heat oil over a medium heat, add the garlic and cook until golden. Add the red pepper flakes and cook an additional 30 seconds. Add the broccoli, season with salt and pepper. Add 1/2 cup of cooking water, cover, and cook for 5 minutes stirring occasionally until broccoli is tender. Add an additional 1/2 cup of cooking water to sauce, add drained pasta, toss to coat evenly, cover & cook one minute longer. Divide pasta between 4 bowls and serve immediately.
Top warm polenta mushrooms, vegetables, scampi (shrimp, chicken,veggie) marinara, ragu, cream sauce or enjoy it by itself. Either way it's good!