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Linguine with Easy Meat Sauce

Linguine with Easy Meat Sauce

Servings

4 servings

Calories

296 calories per serving

Ingredients

• 1 (9-ounce) package fresh linguine
• 1/2 pound extra-lean ground beef
• 1/2 cup pre-chopped onion
• 1 tablespoon minced fresh garlic
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 3 tablespoons tomato paste
• 1 (14.5-ounce) can diced tomatoes, un-drained
• 1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese
• 1 tablespoon fresh flat-leaf parsley leaves

Preparation

1.)  Cook pasta according to package directions, omitting salt and fat. Drain.
2.)  While pasta cooks, heat a large skillet over medium-high heat. Add beef, onion, garlic, oregano, and salt; cook 5 minutes or until beef is browned, stirring to crumble. Stir in tomato paste; cook 1 minute, stirring frequently. Add tomatoes. Bring to a boil; cook 1 minute. Reduce heat to medium-low; cook 3 minutes or until thickened. Serve over pasta; top with cheese and parsley.

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Orecchiette with Kale, Bacon, and Sun-Dried Tomatoes

Orecchiette with Kale, Bacon, and Sun-Dried Tomatoes

Servings

4 servings (serving size: about 1 1/4 cups)

Calories

350 calories per serving

Ingredients

• 8 ounces uncooked orecchiette pasta
• 5 cups bagged pre-washed kale
• 2 slices center-cut bacon
• 1/4 cup oil-packed sun-dried tomatoes, drained and roughly chopped
• 1/2 teaspoon crushed red pepper
• 3 large garlic cloves, chopped
• 1/2 teaspoon freshly ground black pepper
• 3/8 teaspoon salt
• 1 ounce Parmigiano-Reggiano cheese, shaved
• 2 tablespoons fresh lemon juice

Preparation

1.)  Cook pasta in boiling water 8 minutes or until almost tender. Add kale, and cook 2 minutes. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
2.)  While pasta cooks, cook bacon in a large skillet over medium-high heat 4 minutes or until crisp. Remove bacon from pan with a slotted spoon; crumble and set aside. Reduce heat to medium-low. Add sun-dried tomatoes, crushed red pepper, and garlic to drippings in pan; cook 1 minute, stirring frequently. Add pasta mixture, reserved 1/2 cup cooking liquid, black pepper, and salt to pan; toss to combine. Top pasta mixture evenly with bacon and cheese; drizzle evenly with lemon juice.

Chicken Piccata with Pasta and Mushrooms

Chicken Piccata with Pasta and Mushrooms

Servings

4 servings

Calories

397 calories per serving

Ingredients

• 6 ounces whole-wheat angel hair pasta
• 1/3 cup all-purpose flour, divided
• 2 cups reduced-sodium chicken broth
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper
• 4 chicken cutlets, (3/4-1 pound total), trimmed
• 3 teaspoons extra-virgin olive oil, divided
• 1 10-ounce package mushrooms, sliced
• 3 large cloves garlic, minced
• 1/2 cup white wine
• 2 tablespoons lemon juice
• 1/4 cup chopped fresh parsley
• 2 tablespoons capers, rinsed
• 2 teaspoons butter

Preparation

1.)  Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.
2.)  Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; cover and keep warm.
3.)  Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.
4.)  Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.

Creamy Garlic Pasta with Shrimp & Vegetables

Creamy Garlic Pasta with Shrimp & Vegetables

Servings

4 servings

Calories

385 calories per serving

Ingredients

• 6 ounces whole-wheat spaghetti
• 12 ounces peeled and de-veined raw shrimp (see Note), cut into 1-inch pieces
• 1 bunch asparagus, trimmed and thinly sliced
• 1 large red bell pepper, thinly sliced
• 1 cup fresh or frozen peas
• 3 cloves garlic, chopped
• 1 1/4 teaspoons kosher salt
• 1 1/2 cups nonfat or low-fat plain yogurt
• 1/4 cup chopped flat-leaf parsley
• 3 tablespoons lemon juice
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon freshly ground pepper

Preparation

1.)  Bring a large pot of water to a boil. Add spaghetti and cook 2 minutes less than package directions. Add shrimp, asparagus, bell pepper and peas and cook until the pasta is tender and the shrimp are cooked, 2 to 4 minutes more. Drain well.
2.)  Mash garlic and salt in a large bowl until a paste forms. Whisk in yogurt, parsley, lemon juice, oil and pepper. Add the pasta mixture and toss to coat.

Straw and Hay Alfredo with Roasted Asparagus

Straw and Hay Alfredo with Roasted Asparagus

Servings

8 servings (serving size: 1 cup)

Calories

296 calories per serving

Ingredients

• 2 cups 1% low-fat milk
• 1/3 cup (3 ounces) 1/3-less-fat cream cheese
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon butter
• 3 garlic cloves, minced
• 1 cup (4 ounces) grated Parmigiano-Reggiano cheese
• 1 pound asparagus, trimmed and cut into 2-inch pieces (about 2 cups)
• Cooking spray
• 8 ounces uncooked whole-wheat spaghetti
• 8 ounces uncooked spaghetti
• 2 tablespoons truffle oil

Preparation

1.)  Preheat oven to 425°.
2.)  Combine first four ingredients in a blender; process until smooth.
3.)  Melt butter in a saucepan over medium-high heat. Add garlic; sauté 30 seconds. Add milk mixture to pan; cook 3 minutes or until mixture simmers, stirring constantly. Cook 2 minutes or until thickened, stirring constantly. Remove from heat; stir in cheese. Cover.
4.)  Place asparagus on jelly-roll pan coated with cooking spray. Bake at 425° 10 minutes or until browned, stirring once.
5.)  Cook both pastas according to package directions, omitting salt and fat; drain well.
6.)  Place pastas and asparagus in a large bowl. Add cheese mixture, tossing well. Add truffle oil and pepper; toss gently.


Sirloin Steaks with Mushroom Sauce and Chive-Garlic Potatoes

Sirloin Steaks with Mushroom Sauce and Chive-Garlic Potatoes

Servings

4 servings

Calories

326 calories per serving

Ingredients

• 4 (4-ounce) boneless sirloin steaks, trimmed (about 1 inch thick)
• 3/8 teaspoon black pepper, divided
• 1/4 teaspoon salt, divided
• 1 tablespoon olive oil
• 1 (8-ounce) package sliced cremini mushrooms
• 1/2 cup dry red wine
• 1/2 cup water
• 2 teaspoons all-purpose flour
• 1 (24-ounce) package refrigerated mashed potatoes
• 1/3 cup chopped chives
• 1/2 teaspoon garlic powder

Preparation

1.)  Sprinkle steaks evenly with 1/4 teaspoon pepper and 1/8 teaspoon salt. Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium. Add steaks to pan; cook 2 minutes on each side or until desired degree of doneness. Remove from pan; keep warm.
2.)  Add mushrooms to pan; cook 5 minutes or until tender and beginning to brown, stirring frequently. Combine wine, 1/2 cup water, flour, 1/8 teaspoon pepper, and 1/8 teaspoon salt; stir well with a whisk. Add wine mixture to pan; bring to a boil. Cook 2 minutes or until thick; stir constantly. Remove from heat.
3.)  Prepare potatoes according to package directions. Stir in chives and garlic powder. Place 3/4 cup potatoes on each of 4 plates. Top each with 1 steak and about 1/4 cup mushroom sauce.

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