Low-calorie Pasta recipes have never been more popular. More than ever, people recognize that eating a diet containing fewer calories and more complex carbohydrates goes a long way toward the prevention of heart disease, diabetes, obesity, high cholesterol, high blood pressure, and other illnesses.
Eating low-calories and healthy food doesn't mean hard to cook or not tasty. Actually, Vegetarian meals mean healthy eating and easy to do in about thirty minutes or less. And cooking them is not as difficult as many people think.
Nowadays it is very easy to find pasta available not only in the customary semolina variety, but also made with buckwheat, rice, even bean flours, in fresh or dried versions, and in flavors such as tomato, beet, carrot, or spinach to make your low-fat pasta recipes. From Italy to Southwest Europe, from Japanese to Indian varieties pasta is always present in the Mediterranean Diet.
Vegetarian, low-calorie pasta recipes.
You will find here dozens of low-calorie pasta recipes based on the whole grain varieties of pasta, naturally low in fat and calories but containing all of the vitamins, minerals, and fiber you need, all of them with the Nutritional Value information, very simple to cook and with the great advantage only pasta has which is versatility.
ITALIAN PENNE PASTA LOW-CALORIE RECIPE
PENNE WITH WILD MUSHROOMS
This Penne pasta low-fat recipe is part of the Italian summer repertoire from the coastal zone of Sicilia. Use any type of Penne variations with this delicious "Chemos" Italian Mushroom Sauce.
Nutritional Value per serving:
447Calories; 15g Protein; 9g Fat; 81g Carbohydrates; 0 Cholesterol; 695mg Sodium; 8g Fiber
2 tablespoons of olive oil
8 ounces of button mushrooms, sliced
6 ounces of Italian brown mushrooms, sliced
4 ounces of fresh oyster or shitake mushrooms, sliced
One can of stewed tomatoes (14-ounce)
One can tomato puree (14-ounce)
1/4 cup water
1/2 teaspoon dried basil
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/4 cup fresh basil leaves, coarsely chopped
4 cloves garlic, minced
2 teaspoons dried oregano
12 ounces Penne Pasta type
For the preparation of this traditional Italian Penne pasta low-fat recipe, heat the oil over medium heat, in a large saucepan. Add the mushrooms and garlic and cook, stirring, until the mushrooms are tender, about 7 minutes. Stir in the stewed tomatoes, tomato puree, water, oregano, basil, pepper, and salt.
Reduce the heat to low and simmer for 20 minutes, stirring occasionally. Stir in the basil and remove from the heat.
Cook the tortellini in a large pot of salted, slowly boiling water until al dente Meanwhile, in a large pot of salted, slowly boiling water, cook the Penne until al Dente. Drain in a colander and transfer to warm serving dishes.
Spoon the sauce over the pasta, serve with warm Italian bread.
UNCOOKED TOMATO SAUCE
SALSA CRUDA DI POMODORO is a traditional Italian recipe made with uncooked tomato sauce. So it is recommended to choose the best and brightest tomatoes available.!!!
Nutritional Value per serving:
276Calories; 10g Protein; 5g Fat; 48g Carbohydrates; 0 Cholesterol; 308mg Sodium; 8g Fiber
4 or 5 large tomatoes, coarsely chopped
1 cup of cooked chickpeas
1/4 cup of chopped basil (sliced chiffonade-style)
1/4 cup of chopped fresh parsley
2 cloves of garlic, minced
1 tablespoon of olive oil
l tablespoon of balsams vinegar
3/2 teaspoon of freshly ground black pepper
1/2 teaspoon of salt
1/4 cup of freshly grated Parmesan cheese (optional)
In this uncooked tomato sauce recipe, it is recommended to use conchiglie pasta type (medium shells) or orecchiette since they retain chunky sauces very well.
Place the chopped tomatoes in a colander and let it drain for about 1 minute, stirring at least once.
Transfer the tomatoes to a large serving bowl and combine with all of the remaining ingredients except the pasta and cheese. Keep it at room temperature until the pasta is ready.
In a large saucepan, bring 3 quarts of water to a boil over medium-high heat. Place the shells in the boiling water, stir, and return to a boil. Cook until "al dente" or for 9 to 11 minutes, stirring occasionally.
Drain the pasta in a colander and shake well to remove the excess water.
Fold the shells into the tomato sauce and serve at once. If desired, offer the Parmesan cheese as a condiment at the table.
To cut chiffonade-style, stack and roll the basil leaves into a cigar-like shape. Slice the leaves widthwise, creating thin "ribbons".
This post first appeared on Debby Peters, please read the originial post: here