Pasta

Zucchini Lasagna
Serving: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
INGREDIENTS:"
2 tbsp oil
4 large zucchinis, thinly sliced lengthwise
4 large tomatoes, thinly sliced
2 Vidalia onions, very thinly sliced
2 tbsp chopped fresh basil
1 tbsp chopped fresh thyme salt and freshly ground pepper
1 cup grated cheese

DIRECTIONS:"
1. Preheat the oven to 400 degrees.
2. Spread 1 tablespoon of the oil on the bottom of a large flameproof gratin dish or shallow casserole. Arrange half the zucchini over the bottom, then add a layer of half the tomatoes and then half the onions.
3. Add half the basil and thyme and sprinkle with salt and pepper. Add half the cheese.
4. Repeat the layers with the remaining ingredients, topping the remaining cheese. (The dish can be made an hour or two ahead up to this point.)
5. Bake the lasagna for about 30 minutes, or until the zucchini is tender and the cheese is melted. Place under the broiler for the last 3 minutes of cooking.

NUTRITIONAL INFORMATION:"Based on individual serving.
Calories: 264
Total Fat: 17 g
Carbohydrates: 18 g
Protein: 11 g

Acorn Squash and Pasta Soup
Servings: 6
Ingredients:
1 (8-ounce box) ditalini or small shell pasta
2 medium acorn squash, split, peeled, seeded and quartered
2 tablespoons margarine
1 large onion, chopped
3/4 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1 cup grated carrot
1 1/2 teaspoons brown sugar
3 (13 1/4-ounce) cans low-sodium chicken broth
1 cup fat-free sour cream
1 tablespoon sugar
Directions:
Cook the squash in 1 inch of water in a covered saucepan for 15 minutes, or until tender. Cool, then scrape out the pulp and put the squash back in the pot.
Add the margarine, onion, carrot, brown sugar, nutmeg, ginger and cinnamon. Cover and simmer gently for 10 minutes, stirring occasionally. Cook until the vegetables are tender.
Add 3 cups of the broth and puree it all in a blender or food processor. Return to the pot and add the remaining 3 cups of broth, then bring to a boil and add the pasta.
Cook, stirring occasionally, for 10 minutes, or until the pasta is done.
Before serving, blend the sour cream and sugar in a separate bowl. Put a dollop on top of each bowl of soup. Serve soup hot.

Baked Ziti With Four Cheeses
Servings: 10
Ingredients:
1 pound ziti, uncooked
1 (32-ounce) jar pasta sauce
1 cup low-fat cottage cheese
3/4 cup parsley, chopped
4 ounces Parmesan cheese, grated
8 ounces part-skim mozzarella cheese
4 ounces provolone cheese, cut in quarters
Directions:
Cook the pasta according to the package directions; drain.
Coat a 13-by-9-by-2-inch baking dish with cooking spray; set aside.
Place a thin layer of sauce in the bottom of the prepared dish. Continue making layers of pasta, cottage cheese, parsley, sauce, pasta, Parmesan cheese, pasta, mozzarella, parsley, pasta, sauce and parsley. Sprinkle provolone on top. Cover and bake in a 375-degree-F oven for about 30 minutes, or until the cheese melts.

Double Cheese Pasta Primavera
Makes 4 servings
Ingredients:
1 pkg (12 oz) Velvetta Shells & Cheese dinner made with 2% milk cheese
2 Tbsp Light Zesty Italian reduced fat dressing
1 cup broccoli florets
1 cup red or greed pepper strips (about 1 medium)
1 cup frozen baby peas
1/4 tsp dried basil leaves (or 1 Tbsp fresh basil)
2 Tbsp 100% grated Parmesan cheese
Directions:
Prepare dinner as directed on package.
Meanwhile, heat dressing in large skillet on medium heat. Add broccoli and peppers; cook and stir 5 minutes or until crisp tender. Stir in peas; cook until heated through.
Add prepared dinner and basil; mix lightly. Top with Parmesan cheese.

Mediterranean Seafood Pasta
Servings: 4
Ingredients:
12 clams or mussels
1 pound pasta, such as angel hair, linguine or penne
4 tablespoons chopped garlic
1/4 cup olive oil
1 teaspoon dried herbs, such as basil, dill or fennel
1 teaspoon salt
1/2 teaspoon pepper
Pinch crushed red pepper
2 celery ribs, diced
1 small onion, diced
2 small tomatoes, diced, or 1 (16-ounce) can diced tomatoes
1/2 cup white wine
4 tablespoons butter
1 pound medium fine fish, such as grouper, snapper or salmon, cut into 1 1/2-inch pieces
1/2 pound shrimp, peeled, with tails left on
1/4 cup parsley, chopped
Directions:
Wash the clams or mussels carefully, scrubbing and rinsing them repeatedly in cold water until the water is free of any fine sand or other particles.
Cook the pasta until al dente according to the package directions. Drain just before serving.
In a heavy saucepan or large deep skillet, saute the garlic in the olive oil until golden brown. Add the herbs, salt, pepper, crushed red pepper and vegetables, stirring well. Add the wine and cook down until the celery is crisp-tender.
Add the butter, fish and clams or mussels. Cook for about 3 minutes, then add the shrimp and cook until the shrimp are firm and pink in color and the shellfish are all opened.
Portion the sauce evenly over the drained pasta in large serving bowls and top with chopped parsley.
Note: Mussels open easily, but clams can take a little longer. When the cooking time is finished, however, unopened clams should be discarded.

Pasta With Zucchini And Roasted Garlic
Serving: 4
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
INGREDIENTS:"
1 lb. rotini pasta, uncooked
8 cloves garlic, unpeeled
1/2 tsp dried thyme
1/2 tsp dried rosemary, crushed
2 tbsp vegetable oil
3 medium zucchini, coarsely grated

DIRECTIONS:"
1. Preheat oven or toaster oven to 450º.
2. Lay a 12-inch square piece of foil on the counter and put the garlic on it. Sprinkle the thyme and rosemary over the garlic. Pour the oil over the garlic and herbs. Draw up the edges of the foil and make a sealed packet. Bake 20 minutes.
3. While the garlic is baking, cook pasta according to package directions.
4. Two minutes before pasta is done, add the zucchini (about 5-6 cups) to the pasta cooking water. Cook two minutes. Drain zucchini and pasta. Set aside.
5. Remove the garlic packet from the oven. Open the foil and mash the garlic lightly with a spoon. Toss with the pasta and zucchini, season with salt and pepper and serve.

NUTRITIONAL INFORMATION:"Based on individual serving.
Calories: 477
Total Fat: 8 g
Carbohydrates: 84 g
Protein: 15 g

Penne Alfredo
Servings: 2
Ingredients:
3 tablespoons I Can't Believe It's Not Butter! Spread
1 clove garlic, finely chopped
1 cup (1/2 pint) whipping or heavy cream
8 ounces penne or bow tie pasta, cooked and drained
1/3 cup grated Parmesan cheese
Directions:
In a 12-inch nonstick skillet, melt I Can't Believe It's Not Butter! Spread over medium-high heat and cook garlic 30 seconds. Add cream and bring just to a boil. Stir in hot penne, cheese and, if desired, salt and pepper to taste; heat through. Serve, if desired, with additional grated Parmesan cheese and garnish with chopped fresh parsley.

Penne With Zucchini And Parmesan
Servings: 4
Ingredients:
1 pound penne pasta, uncooked
1 pound medium zucchini
2 tablespoons butter
1 tablespoon oil
1 clove garlic, minced
1/4 teaspoon crushed red pepper flakes
2/3 cup freshly grated Parmesan cheese, plus more for serving
Directions:
Cook the pasta according to the package directions.
While the pasta is cooking, grate the zucchini.
Heat the butter and oil together in a large skillet, until the mixture begins to bubble. Add the grated zucchini and cook for about 3 minutes. Add the garlic and cook for 1 more minute, stirring constantly. Stir in the hot pepper flakes and the grated Parmesan cheese. Heat for 1 minute more.
When the pasta is done, drain well. Toss the skillet mixture with the pasta. Top with additional Parmesan, if desired.

Ricotta Basil Linguine
Makes 4 (1 cup) servings
Ingredients:8 oz whole wheat linguine or fettuccine
1 cup part skim ricotta cheese
1/4 cup (1 oz) freshly grated Parmesan cheese
1/4 cup chopped fresh basil
1 garlic clove, minced
1/2 tsp salt
1/4 tsp freshly ground pepper
2 large tomatoes, chopped
Directions:
1. Cook linguine in large pot of boiling salted water according to package directions. Drain, reserving 1/3 cup of the cooking water.
2. Meanwhile, in large bowl, stir together all remaining ingredients except tomatoes and cooking water. Add linguine; toss to combine. Add reserved cooking water 1 Tbsp at a time until mixture reaches saucy consistency. Serve topped with tomatoes.

Rosemary Pasta in Butter Roasted Garlic Sauce
Servings: 6 as a first course or 4 as a main course
Ingredients:
1 pound spaghetti
6 tablespoons unsalted butter
1/2 cup finely chopped onion
6 cloves garlic, coarsely chopped
1 cup chicken stock
2 tablespoons chopped fresh rosemary, plus 4 to 6 sprigs for garnish
3 quarts water
3 tablespoons sea salt or kosher salt, plus more kosher salt to taste
1/4 cup grated Parmesan cheese, plus more for the table
Cracked black pepper to taste
Directions:
In a large saute pan over low heat, melt 4 tablespoons of the butter and add the onions. The butter and onions will cook slowly, becoming deep golden brown after 7 to 10 minutes. Add the garlic and continue cooking for 2 minutes.
Add the chicken stock and chopped rosemary. Increase the heat to medium-high and cook until reduced by a third, about 6 to 8 minutes. Meanwhile, in a large pot add 3 quarts of water and about 3 tablespoons of sea salt or Kosher salt and bring to a full rolling boil. Add the spaghetti, return to a boil and cook for 7 to 10 minutes, until al dente. Drain in a colander and add the pasta to the sauce in the pan. Add the remaining 2 tablespoons of butter and the cheese and mix well until the butter is incorporated. Adjust the seasoning with kosher salt and pepper to taste.
Serve in a large bowl, family style, or place about 1 cup of pasta in a large mug or small bowl. Insert a dinner fork in the center of the pasta and twirl the fork around, holding the mug steady. The pasta will wind up tighter and tighter as you turn. Remove the fork and immediately turn the pasta out onto a dinner plate or shallow bowl. Garnish with extra cheese and rosemary sprigs.

Spaghetti With Bacon And Oil
Servings: 4 to 5
Ingredients:
1 (16-ounce) package spaghetti
8-10 slices bacon
1/2 tablespoon minced garlic
2 tablespoons Parmesan cheese
2 tablespoons oil
Salt to taste
Directions:
Cook the spaghetti according to the package directions. Drain and set aside.
In a large skillet over medium heat, cook the bacon and drain on paper towels. Drain most of the fat out of the pan, but leave any remaining bacon bits. Crumble the bacon slices.
Add the garlic to the pan and cook for about 30 seconds. Pour the spaghetti in the pan and add the crumbled bacon, oil and Parmesan cheese.
Toss well to coat the spaghetti. Add salt to taste.

Spaghetti With Roasted Tomato Sauce
Makes 4 (1 1/4 cup) servings
Ingredients:
1 (28 oz) can diced tomatoes, drained, of 4 cups chopped tomatoes
1 cup sliced mushrooms
2 garlic cloves, minced
1 Tbsp capers, rinsed
1 Tbsp chopped fresh parsley
1/4 tsp salt
1/8 tsp freshly ground pepper
1/2 cup (2 oz) grated Romano or Parmesan cheese, divided
2 Tbsp oil
8 oz spaghetti
Directions:
1. Heat oven to 350 degrees. Spread tomatoes, mushrooms, garlic and capers in 13x9 inch baking pan. Sprinkle with parsley, salt and pepper. Sprinkle with 1/4 cup of the cheese; drizzle with oil. Bake 35 to 45 minutes or until mixture is bubbly and liquid is reduced, stirring occasionally.
2. Meanwhile, cook spaghetti according to package directions. Drain; toss with most of the tomato mixture. Place on platter; top with remaining tomato mixture and 1/4 cup cheese.

Vegetables Primavera
Makes 5 servings
Ingredients:
4 cups vegetables: any combination of the following
chopped broccoli, cauliflower, celery, cabbage, eggplant, onions, mushrooms, green peppers, carrots, green beans, sliced zucchini or peas
1 jar (26 oz) spaghetti sauce (less than 4 g of fat per 4 oz)
2 1/2 cup cooked spaghetti noodles
Directions:
Microwave oven: Mix vegetables and spaghetti sauce in a microwave safe dish. Cover and cook on high for 15 minutes, stirring at 5 minute intervals. Cook longer if you prefer vegetables to be less crisp.
Stovetop: Mix vegetables and spaghetti sauce in a saucepan. Cover and simmer until vegetables are cooked to preferred tenderness. Serve cooked vegetables and sauce with noodles.

Vegetarian Penne
Makes 8 servings
Nutrition facts: 1 cup = 125 calories, 2g fat (trace sat fat), 0 cholesterol, 237mg sodium, 24g carbs, 3g fiber, 3g protein. Diabetic exchange: 2 vegie, 1 starch
Ingredients:
2 cup uncooked penne or medium tube pasta
1 cup baby carrots, halved lengthwise
garlic
1 Tbsp oil
2 cans (14 1/2 oz each) stewed tomatoes
2 cups frozen cut green beans
2 tsp dried basil
1/2 tsp dried oregano
3 Tbsp cornstarch
1/4 cup water
1 Tbsp minced fresh parsley
Directions:
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute carrots and garlic in oil until tender. Add tomatoes, beans, basil and oregano; bring to a boil. Reduce the heat; simmer, uncovered, until all the vegetables are tender.
Combine cornstarch and water until smooth; stir into the vegetables. Bring to a boil; cook for 2 min or until thickened. Drain pasta; stir into vegetables. Sprinkle with parsley.