WHOLE WHEAT PENNE WITH LOBSTER AND BACON
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the lobster tails and cook until they begin to curl, 5 to 7 minutes. Using tongs, remove the lobster tails and set aside until cool enough to handle. Add the pasta to the boiling water and cook, stirring occasionally, until tender but still firm to the bite, 10 to 12 minutes. Drain and place in a large serving bowl.
- Using kitchen scissors or a heavy knife, cut along the underside of the lobster tails and remove the meat. Chop the meat into 3/4-inch chunks. Set aside.
- In a large nonstick skillet, cook the bacon over medium-high heat until brown and crispy, about 10 minutes. Remove the bacon and drain on paper towels.
- In the same skillet, add the garlic and cook until aromatic, about 30 seconds. Add the tomatoes (and juices), clam juice, cream, 1/2 cup basil, 2 teaspoons salt and 1/2 teaspoon pepper. Bring to a boil and scrape up the browned bits from the bottom of the pan with a wooden spoon. Reduce the heat to medium and simmer until slightly thickened, about 5 minutes.
- Add the shrimp and cook, stirring occasionally, until just cooked through, about 3 minutes. Add the lobster and bacon. Simmer until warmed through, 1 to 2 minutes.
- Pour the tomato mixture over the cooked pasta and toss until coated. Garnish with the remaining 1/2 cup basil and season with salt and pepper.
TURKEY BAKE WITH WHOLE WHEAT PASTA
My husband and I LOVE pasta, but with our new diet and exercise plan, pasta is not our friend, so here's a way to make it a little easier for us to enjoy our faves!
Provided by Jessica Murfin
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 300 degrees F (150 degrees C).
- Stir the ricotta cheese, mozzarella cheese, garlic, salt, and pepper in a bowl; set aside on counter to allow to come to room temperature.
- Bring a pot of water to a boil; cook the penne in the boiling water until cooked through yet firm to the bite, about 11 minutes. Drain and transfer to a large mixing bowl.
- While the pasta cooks, place a skillet over medium heat. Crumble the turkey into the skillet; cook and stir until the turkey is completely browned. Drain and add to the pasta.
- Spread 2 tablespoons of the spaghetti sauce into the bottom of a 13x9-inch baking dish; stir the rest of the spaghetti sauce into the pasta and turkey mixture. Spoon about half of the pasta mixture into the baking dish; top with the cheese mixture and spread into an even layer. Spread the remaining pasta mixture over the cheese layer. Cover with aluminum foil if desired.
- Bake in the preheated oven until slightly brown on top, about 30 minutes.
Nutrition Facts : Calories 478 calories, Carbohydrate 49 g, Cholesterol 78.3 mg, Fat 15.5 g, Fiber 5.3 g, Protein 35.5 g, SaturatedFat 7.1 g, Sodium 498 mg, Sugar 5.7 g
PENNE WITH CHICKEN AND ASPARAGUS
A light but super-tasty pasta dish, with fresh asparagus cooked in broth with sauteed garlic and seasoned chicken.
Provided by LAUREL B
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
- Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.
- Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through.
- Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.
Nutrition Facts : Calories 332.1 calories, Carbohydrate 43.3 g, Cholesterol 19.6 mg, Fat 10.9 g, Fiber 3.1 g, Protein 16.7 g, SaturatedFat 2 g, Sodium 68.7 mg, Sugar 3 g
PENNE WITH TURKEY RAGU
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a pot of salted water to a boil. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the leeks, garlic and turkey and cook, stirring, until the turkey browns slightly, about 5 minutes. Add the tomatoes, 2 cups water and 1/4 teaspoon each salt and pepper. Increase the heat to high, bring the sauce to a boil and cook 5 minutes. Reduce the heat to medium, add half of the basil and the parmesan rind and simmer, stirring occasionally, until thickened, about 10 minutes.
- Add the pasta to the boiling water and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the pasta. Stir the half-and-half, the remaining basil and 2 tablespoons cheese into the sauce. Add the pasta and toss to coat, adding some of the reserved pasta water to loosen, if needed. Remove the parmesan rind and season with salt and pepper.
- Divide the pasta among bowls. Top with the remaining 1 tablespoon cheese and more basil.
Nutrition Facts : Calories 493, Fat 8 grams, SaturatedFat 3 grams, Cholesterol 27 milligrams, Sodium 392 milligrams, Carbohydrate 79 grams, Fiber 7 grams, Protein 26 grams
BAKED PENNE WITH ASPARAGUS & TURKEY MEAT SAUCE
Who knew Italian comfort food could be so healthy?
Provided by Jamallah Bergman
Categories Turkey
Time 1h35m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350. Bring a large pot of water to boil and cook penne according to package directions. When pasta is 1 minute from being done, add asparagus and boil for 1 minute; drain and return to pot.
- 2. Meanwhile, coat a large skillet with cooking spray and heat to medium-high; add turkey and cook,stirring often, until lightly browned, about 7 minutes. Add tomato sauce, basil, garlic powder, salt and pepper, and simmer until through, 3 to 4 minutes.
- 3. Add turkey meat sauce to penne and asparagus and stir to combine.
- 4. Lightly coat a 2 qt baking dish with cooking spray; add 1/2 the penne mixture and sprinkle with 2/3 of the mozzarella. Add remaining penne, then spinkle remaining mozzarella and top with Parmigiano-Reggiano. Bake for 18 to 20 minutes or until cheese is melted. Let it rest for 5 to 10 minutes before serving. Try garnish with fresh oregano or basil, if desired.
WHOLE-WHEAT LINGUINE WITH SHRIMP, ASPARAGUS, AND CHERRY TOMATOES
This colorful, beautiful summery dish feeds a small crowd. It is one of those impressive, company-is-coming-over dishes that still comes together quickly on a weeknight.
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Drain and transfer to a large bowl.
- Meanwhile, in a large, deep skillet, heat the oil over medium-high heat. Add the garlic and red pepper flakes. Stir until aromatic, 30 seconds. Add the tomatoes and cook, stirring occasionally, until they soften, about 2 minutes. Using a fork, lightly mash the tomatoes. Add the wine and asparagus. Bring to a boil, lower the heat, and simmer for 5 minutes. Add the shrimp and continue to simmer until the shrimp are cooked through, 5 to 7 minutes. Stir in the mint, basil, oregano, salt, and pepper.
- Pour the sauce over the pasta and toss to combine. Serve immediately.
Nutrition Facts : Calories 427 calorie, Fat 6 grams, SaturatedFat 1 grams, Sodium 248 milligrams, Carbohydrate 65 grams, Fiber 11 grams, Protein 24 grams, Sugar 4 grams
SPINACH ARTICHOKE WHOLE-WHEAT PENNE
This is a dish that can stand alone as an entree or be served up as a side. The flavors will remind you of decadent spinach artichoke dip - made with mounds of mayonnaise and tons of cheese. This dish however is a figure-friendly fake-out full of vitamins, fiber and protein. Even the spinach pesto is made with half the amount of extra-virgin olive oil I usually use, due to the addition of vegetable stock.
Provided by Rachael Ray : Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place a large pot of water over high heat and bring up it up to a boil to cook the pasta, season with some salt and cook to al dente, according to package directions. Drain and reserve about 1 cup of the cooking water.
- Heat 1 tablespoon extra-virgin olive oil in medium nonstick skillet. Add artichokes to heat through and lightly brown at edges.
- To clean spinach, fill sink with water, swish spinach around and let grit fall to bottom of sink. Dry leaves before using.
- In the bowl of a food processor add the shallot, 1/2 cup chicken stock, spinach leaves, mint, almonds and salt and pepper, to taste. If you have a hand held small-holed grater or a zester, grate garlic into the food processor. Adding a whole clove can result in stray big pieces of raw garlic, too bitter to bite down on. If you do not have a hand held grater, mince garlic and mash up into paste with a little salt. Turn processor on and add in about 2 tablespoons extra-virgin olive oil.
- Scrape the spinach pesto into the artichoke pan and loosely cover with foil. Bring mixture to a simmer over low to medium-low heat and cook for about 2 minutes. Add the reserved pasta cooking water, the pasta and the cheese. Toss to coat the pasta with the sauce and heat for 1 minute. Transfer to a serving bowl or platter, season with salt and pepper, to taste, and serve.
PENNE WITH ASPARAGUS, RICOTTA AND LEMON
This recipe is from the Reader's Digest, Magic foods for better blood sugar book. I don't eat a lot of pasta because let's face it, it's just not that healthy, or low fat. But there are times where I crave pasta and am always looking for a healthy, fast and tasty version to have on hand. This serves nice with a side salad and a piece of low glycemic bread such as pumpernickel or sourdough. Instead of butter, a low fat ricotta mixed with a tsp of olive oil and some chili flakes is a nice low glycemic spread. There is also a variation here for Penne with Spinach, Ricotta and Lemon, however I have not tried this variation.
Provided by kelly in TO
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of light salted water to a boil for cooking the penne.
- Stir together the ricotta, 1/4 cup of the parmesan, parsley, lemon zest, lemon juice, salt, and pepper in a small bowl until smooth.
- Add the penne to the boiling water and cook, stirring occasionally for 4 minutes. Add the asparagus and cook until the penne is al dente (Do not overcook penne) and the asparagus is tender, 4 to 5 minutes longer. Reserve 1/3 cup of the pasta cooking water. Drain the pasta and asparagus and place in a large bowl.
- Add 1/3 cup of the reserved pasta cooking water to the ricotta mixture, whisking until smooth. Toss the pasta with the ricotta sauce.
- Pass the remaining parmesan separately.
- One serving is 11/2 cups.
- VARIATION: Penne with Spinach, Ricotta, and Lemon.
- In step 3 omit the asparagus; cook the penne for 8 to10 minutes. While the penne is cooking, cook one 10 ounce (300-gram) package of frozen spinach according to package directions. In step 4 Toss the penne with the ricotta sauce and spinach.
JAW DROPPINGLY DELICIOUS ASPARAGUS PENNE (RACHAEL RAY)
Recipe taken from "Rachel Ray's Big Orange Book". I haven't tried this yet, however it caught my eye because it has asparagus in it. I am trying to be more healthy and have more veggies in my diet. This book has a vegetarian section in it, which I was real excited about. :]
Provided by marggie
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil. Salt the water. Drop the asparagus in for 2 minutes, then remove, drain, and chop into 2-inch pieces. Add the pasta to the water and cook to al dente.
- To a skillet placed over medium heat, add the EVOO and butter. When the butter melts into the oil, add the garlic and gently cook for 2 to 3 minutes, then sprinkle the flour into the pan and cook for 1 minute, stirring. Whisk in the stock, half and half, mustard, and lemon zest. Season the sauce with salt, pepper, and tarragon, and cook for 2 to 3 minutes to thicken. Add the lemon juice, and gently toss the asparagus and pasta with the sauce to coat. Turn off the heat and adjust the salt and pepper to taste, then top with grated cheese and serve.
Nutrition Facts : Calories 547.6, Fat 11.6, SaturatedFat 5.7, Cholesterol 24.4, Sodium 156.2, Carbohydrate 98.2, Fiber 12.4, Sugar 2, Protein 22.2
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