1 lb Spaghetti or Linguine, uncooked
28 oz Cans peeled plum tomatoes
3 tsp Olive or vegetable oil
5 tsp Finely minced garlic
6 oz Cans tomato paste
2 1/2 tsp Dried oregano, crumbled
Salt and pepper to taste
2/3 cup Minced fresh parsley
Prepare pasta according to package directions; drain.
Puree the tomatoes in a blender or food processor.
In a medium saucepan, heat the oil, and add the garlic.
Saute the garlic, stirring it for 15 seconds (do not let it brown).
Add the pureed tomatoes, tomato paste, oregano, salt and pepper.
Bring the sauce to a boil, reduce the heat and simmer the sauce for 20 minutes.
Remove the sauce from the heat and stir in the parsley.
Pour over pasta.
Each Serving Provides:
990 Calories , 34.6 g Protein , 196 g Carbohydrates , 9 g Fat , 0 mg Cholesterol , 714 mg Sodium , Calories from Fat 8%
Pasta: Courtesy of the National Pasta Association - www.ilovepasta.org
Straw and Hay Fettuccine
6 oz Plain Fettuccine, uncooked
6 oz Spinach Fettuccine, uncooked
2 tsp Margarine
8 oz Fresh mushrooms, sliced
2 cups Fresh or frozen peas
4 tbsp Low-fat ricotta cheese
4 tbsp Skim milk
2 tbsp Grated Parmesan cheese
Prepare pasta according to package directions; drain.
Saute mushrooms in margarine over low heat for 5 minutes.
Add the peas, cover and cook until tender.
Remove from heat and set aside.
In small bowl, combine ricotta cheese, milk and Parmesan cheese.
Add cheese mixture to mushrooms and peas.
Toss with pasta and serve.
Each Serving Provides:
353 Calories , 14.3 g Protein , 65.3 g Carbohydrates , 3.6 g Fat , 3.7 mg Cholesterol , 44.6 mg Sodium , Calories from Fat 9%
Pasta: Courtesy of the National Pasta Association - www.ilovepasta.org
Picnic Salad
5 1/3 oz Elbow Macaroni, Medium Shells or other medium pasta shape, uncooked
2/3 cup Chopped celery
2/3 small Cucumber, seeded and sliced in halves
4 Cherry tomatoes, quartered
1/5 cup Thinly sliced radishes
1/3 Green bell pepper, chopped
1/5 cup Sliced green onion
1/5 cup Chopped red onion
2 2/3 Hard-boiled eggs, chopped
2/3 cup Low-fat or non-fat mayonnaise
1/5 cup Skim milk
2/3 tbsp Prepared mustard
2/3 tsp Salt
1/5 tsp Dill weed
1/5 tsp Black pepper
Cook pasta according to package directions; drain.
In a large bowl, combine pasta, celery, cucumber, tomatoes, radishes, green pepper, red and green onions, and hard-boiled eggs.
In small bowl, blend mayonnaise, milk, mustard, salt, dill, and pepper.
Add to pasta mixture; toss well.
Cover and chill thoroughly before serving.
Each Serving Provides:
229 Calories , 10.2 g Protein , 35.7 g Carbohydrates , 5.12 g Fat , 170 mg Cholesterol , 1088 mg Sodium , Calories from Fat 20
Pasta: Courtesy of the National Pasta Association - www.ilovepasta.org
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