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Recipes with Whole Wheat Pasta

Five easy recipes for dinner parties or for yourself

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’ve seen a few articles now about the awkward social transition many of us face as more people are vaccinated, and our emergence into a world where we will once again wear shoes and interact with strangers and maybe even attend a party (maybe). My own version of this arrived when friends came over to eat, and I had no clue what to make for them. I hadn’t really cooked anything for anyone who wasn’t my immediate family in almost a year and a half.

What did I used to cook for other people? Chicken? Rice? Salad? I’m struggling to remember. I have amazing memories of sitting around with friends in our apartment, several bottles of wine and big family-style platters of food decimated. But what did I make on a Wednesday when someone came by?

The recipes below could just be for you, your immediates or whoever drops by.

Coconut fish and tomato bake

Make sure you get some bread or rice to mop up this sauce at the end

(Getty/iStock)

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A coconut-milk dressing infused with garlic, ginger, turmeric and lime coats fish fillets in this one-pan dinner. Accompanying the fish are bright bursts of tomatoes which turn jammy under the grill and relinquish some of their juices to the pan sauce. This sauce is silky enough to coat a spoon and packed with flavour. It pairs well with anything from snapper to flounder and even salmon, so choose the fillets that look best at the fish counter. You’ll want to sop up the sauce with thick slices of grilled or toasted baguette, or spoon it over steamed rice.

By: Yewande Komolafe

Makes: 4 servings

Total time: 20 minutes, plus 15 minutes’ marinating

Ingredients

60ml unsweetened coconut milk

1 2.5cm piece fresh ginger, scrubbed and finely grated

1 garlic clove, finely grated

½ tsp ground turmeric

½ tsp red-pepper flakes

1 tbsp honey

Salt

2 limes

8g chopped coriander

4 170g fish fillets, such as snapper, haddock, bass, flounder, cod or salmon, skin on or off

300g cherry or plum tomatoes

3 tbsp olive oil

Method

1. In a large bowl, whisk together the coconut milk, ginger, garlic, turmeric, red-pepper flakes, honey and 1 teaspoon salt.

2. Zest and juice 1 lime directly into the coconut milk mixture. Stir in half the chopped coriander. Add the fish fillets and turn to coat. Marinate in the fridge for 15 to 30 minutes.

3. Meanwhile, adjust an oven rack to the lower-middle position. Arrange another rack in the position closest to the grill heat source. Heat oven to 220C.

4. Place the tomatoes on a large baking tray. Drizzle with 2 tablespoons olive oil, season with salt and toss to coat. Place the marinated fish between the tomatoes and spoon all the marinade from the bowl over the fish. Drizzle 1 tablespoon of oil over the fish. Transfer the pan to the lower-middle rack and roast until the surface of the fish is opaque but the centre is not cooked through, 8 to 10 minutes, depending on thickness of the fish. The fish should not flake easily with a fork. Remove the pan from the oven and heat the broiler to high.

5. Move the pan to the grill and finish cooking, rotating the pan once, until the fish is tender and the tomatoes are just beginning to brown in spots, 5 to 6 minutes, depending on thickness of the fish. Slice the remaining lime into wedges.

6. Divide the tomatoes and fish among dishes and tip the pan juices over the fish. Garnish with the remaining coriander and serve with lime wedges for squeezing.

One-pan chicken and potatoes with feta, lemon and dill

Lemon, dill and feta turn this weeknight meat and two veg classic into dinner party fare

(Getty/iStock)

In this simple but elegant one-pan dinner, chicken thighs and potatoes roast together at a high temperature, coming out crispy and golden. A generous squeeze of lemon juice, along with a scattering of fresh dill and feta cheese, elevates this dish from weeknight meat and potatoes to dinner-party fare. While the chicken will still be delicious if marinated for just 30 minutes, marinating it for several hours will yield the best results.

By: Lidey Heuck

Makes: 4 servings

Total time: 45 minutes, plus at least 30 minutes’ marinating

Ingredients

3 tbsp olive oil

2 tbsp lemon juice (from about half a lemon)

1 garlic clove, minced

½ tsp dried oregano

Salt and black pepper

680-900g small bone-in, skin-on chicken thighs (4 to 6 thighs)

4 small Yukon Gold (or alternative) potatoes (about 450g), cut into 2cm pieces

60g feta cheese, crumbled

2 tbsp chopped fresh dill

Method

1. In a medium bowl, whisk 2 tablespoons oil with 1 tablespoon lemon juice, the garlic, oregano, 1 teaspoon salt and ½ teaspoon pepper. Add the chicken thighs, toss to coat. Let the chicken marinate for at least 30 minutes at room temperature, or up to 8 hours, covered, in the fridge.

2. Heat the oven to 220C. On a baking tray, drizzle the diced potatoes with the remaining 1 tablespoon oil and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper; toss well and move to one side of the pan. Pat the chicken thighs dry and place them, evenly spaced, on the other side of the pan.

3. Roast for 15 minutes, toss the potatoes, then return everything to the oven and roast until the chicken is cooked through, the skin is golden brown, and the potatoes are tender, 15 to 25 more minutes, depending on the size of the thighs. If the potatoes are not quite tender, remove the chicken thighs to a plate to rest, and return the potatoes to the oven to roast until tender, another 5 to 10 minutes.

4. Place the chicken and potatoes on a serving platter, and sprinkle them with 1 tablespoon lemon juice. Scatter the feta and dill over the potatoes, sprinkle the whole dish with salt and pepper, and serve hot.

Baked alfredo pasta with broccoli rabe and lemon

Baked pasta is a great way to bring in multiple textures

(Getty/iStock)

One of the great things about baked pastas is that you can get two different textures in one dish. Take the typical pasta alfredo that’s prepared in a frying pan: it’s delightfully creamy and lush, but the same, bite after bite. But add a green vegetable to that alfredo pasta, pile it into a dish, top it with melty cheese and crunchy breadcrumbs, then bake it, and you get a vegetarian dinner that’s got it all. If rapini (also known as broccoli raab) isn’t your thing, you can substitute cut asparagus or broccoli florets.

By: Ali Slagle

Makes: 4 to 6 servings

Total time: 35 minutes

Ingredients

Salt

8 tbsp unsalted butter, cut into 2.5cm pieces

60g panko breadcrumbs

180g finely grated parmesan

1 tsp fresh lemon zest (from 1 lemon)

Black pepper

450g small tubed or curly pasta

1 bunch rapini, trimmed, then cut into 1.5cm pieces

240ml double cream

1 small garlic clove, grated

170g fresh mozzarella, cut into 1.5cm pieces

Method

1. Heat the oven to 260C. Bring a large pot of generously salted water to a boil. Place the butter in a 22-by-33cm/2.8L pan or baking tray and transfer it to the oven to melt while the oven heats; remove it from the oven once it’s melted.

2. In a small bowl, stir together the panko, 22g parmesan and the lemon zest. Add 1 tablespoon of the melted butter from the baking pan, stir until the panko is moistened with butter, then season with salt and pepper.

3. When the water’s boiling, add the pasta and cook until al dente, about 2 minutes less than the package instructions suggest. During the last minute of cooking, add the rapini. Reserve ½ cup pasta water, then drain the pasta and rapini.

4. Whisk the cream, garlic and pasta water into the melted butter in the baking dish until smooth. Add the remaining parmesan in large handfuls, vigorously whisking until smooth and combined. Add the pasta, rapini and half the mozzarella. Taste, and season well with salt and pepper. Stir until very combined.

i5. Top with the remaining mozzarella, then sprinkle evenly with the panko mixture. Bake until the mozzarella has melted and the panko is golden brown, 10 to 15 minutes.

Spring vegetable japchae (Korean glass noodles)

Once cooked, sweet potato (AKA glass) noodles turn translucent, light and chewy

(Getty/iStock)

Japchae is a savoury Korean stir-fry with mixed vegetables, beef and sweet potato noodles. Also known as glass noodles, sweet potato noodles can be found in Asian markets; once cooked, the noodles turn translucent, light and chewy (they are also wheat-free, so they are a great option for those avoiding gluten). The noodles are cooked first, then sit in the sauce, absorbing all of the garlicky sesame and soy flavours like a sponge. This springtime japchae celebrates crisp asparagus and snap peas. Japchae can be made a few hours ahead and served at room temperature, making it the perfect dish for picnics.

By: Kay Chun

Makes: 4 servings

Total time: 30 minutes

Ingredients

60ml low-sodium soy sauce

1 tbsp minced garlic

1 tbsp demerara sugar (or brown sugar)

1 tbsp toasted sesame oil

Salt and black pepper

340g dried sweet potato noodles (glass noodles)

3 tbsp sunflower or rapeseed oil

½ small yellow onion, thinly sliced

113g carrots, peeled and cut into matchsticks

113g fresh shiitake mushrooms, stemmed and thinly sliced

1 medium yellow bell pepper, cored, seeded and sliced into ⅓cm-thick strips

113g sugar snap peas, thinly sliced lengthwise

170g asparagus, trimmed and thinly sliced on a bias, tips kept whole

113g baby spinach

Toasted sesame seeds, for garnish

Method

1. Make the sauce: In a small bowl, combine soy sauce, garlic, sugar, sesame oil and ½ teaspoon pepper.

2. In a large pot of boiling water, cook noodles until tender and translucent, 8 to 10 minutes. Transfer to a colander and run under cold water to stop the cooking. Drain well and transfer to a large bowl. Add half of the sauce (about 3 tablespoons) and toss to evenly coat.

3. In a large frying pan, heat 2 tablespoons sunflower/rapeseed oil over medium. Add onion and carrots, season with salt and pepper and cook, stirring occasionally, until softened, about 3 minutes.

4. Add mushrooms and half the remaining sauce (about 1½ tablespoons) and cook, stirring occasionally, until tender and lightly golden, about 3 minutes. Transfer the mixture to the bowl with the noodles.

5. Add the remaining 1 tablespoon sunflower/rapeseed oil and the bell pepper to the pan and cook, stirring frequently, for 2 minutes. Add snap peas and asparagus, season with salt and pepper, and cook, stirring occasionally, until vegetables are crisp-tender, about 2 minutes. Add the spinach to the skillet and stir until wilted, 1 to 2 minutes. Transfer the mixture into the bowl with the noodles. Add the remaining sauce and toss until well combined. Season with salt and pepper.

6. Divide japchae among bowls and garnish with sesame seeds. Serve warm or at room temperature.

Grilled salmon salad with lime, chillies and herbs

This light salad is tangy and full of flavour

(Getty/iStock)

Made of soft, supple salmon; crisp lettuces and vegetables; and a very savoury dressing run through with chillies and lime, this light salad is tangy and full of flavour. The dressing, based on nuoc cham, a traditional Vietnamese dipping sauce, has just enough fish sauce to give it depth and pungency without overpowering the brightness of the lime. You can substitute other fish, or even chicken, for the salmon. Just adjust the grilling time as needed, and toss with the dressing while still warm. Note that if you don’t have a grill, you can roast the fish in the oven.

By: Melissa Clark

Makes: 4 servings

Total time: 30 minutes

Ingredients

2 limes

2 small fresh red or green chillies or 1 large one, thinly sliced, seeds removed if you like

1 shallot (or 2 spring onions, or 2 tbsp red onion), thinly sliced

2 tbsp fish sauce

Salt

Pinch of sugar

60ml extra-virgin olive oil or grapeseed oil, plus more for brushing

560g salmon fillet, preferably 1 large centre-cut piece

600g salad greens, such as little gem, bibb or boston lettuce

12g mixed soft herbs (such as coriander, mint and basil), leaves and tender stems

116g thinly sliced radishes, cucumbers or both (optional)

Method

1. Light the grill for indirect heat, or heat the oven to220C.

2. As the grill or oven heats up, make the dressing: halve 1 lime, and squeeze its juice into a small bowl. Add the chilli slices, half of the sliced shallot (save the rest for serving), the fish sauce and a pinch each salt and sugar. Let sit for 1 minute to dissolve the salt, then whisk in the olive oil. It won’t emulsify, so mix again before using.

3. Brush the salmon with oil, and place it in a grilling basket if you have one. Cook over the indirect (unlit) side of the grill, for 2 to 5 minutes per side, depending on how hot the grill is and how thick the salmon is. Note that individual fillets will cook faster than a single large piece. Check the salmon often (alternatively, roast the salmon on a baking tray in the oven, until just cooked to taste, 7 to 12 minutes; you don’t have to flip it).

4. As the salmon cooks, halve the other lime. Brush the cut sides with olive oil and grill, cut-side down, over direct heat until charred, about 1 minute. If using the oven, throw the halves, cut-side up, on the roasting pan with the salmon. They won’t char, but they will cook and mellow in flavour, which is the aim.

5. When the salmon is cooked, transfer it to a plate and spoon some dressing over it. Let it cool slightly, then break up the fish into large chunks.

6. Place greens, remaining shallots, herbs, and radishes or cucumber, if using, in a large shallow bowl or on a platter, and add a little more of the dressing. Squeeze some of the juice from a charred lime half over it and drizzle with a little olive oil. Toss and taste, adding lime juice, olive oil or salt as needed.

7. Top with the salmon chunks and drizzle with more (or all) of the dressing. Serve with the remaining charred lime half on the side for squeezing.

© The New York Times

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Recipes with Whole Wheat Pasta

Desserts, Side Dishes, & Entrees

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Parties. Picnics. BBQ evenings. Getting out of the pandemic and basically pretending that July 4th, 2020 didn’t happen means that the idea of ​​celebrating this year together is very special. So if you’re attending or hosting a holiday gathering, you’ll want to have some July 4th recipes ready. Bonus: you don’t have to do all of them red, white, and blue. And you don’t have to spend hours cutting watermelon into tiny stars or shaping everything into the shape of an American flag. These are just a few great, flavorful summer recipes that are great for a large barbecue or low-key party with entrees.

Last July 4th, the US was on lockdown mode as the coronavirus spread and the world strained to learn all about COVID-19. So, a lot of us who would normally share brats and beers with friends and light sparklers when the sun goes down found us parked in front of the TV, watching concert and fireworks specials on July 4th, which really tried hard to be optimistic sound.

But not in 2021 – this year those who can safely gather can look forward to hosting or spending time with loved ones. And as with any good old American tradition, it means there will be food, and in abundance. Whether you serve a classic summer dish or want to bring something a little more extraordinary to the party, it will just be nice to celebrate together again.

1

Summer toasted garlic buttercorn

Grilling corn is one of the easiest and most delicious ways to make a side dish. This toasted garlic buttercorn recipe calls for paprika, which adds a ton of flavor, but the real difference here is the garlic and herb butter, which is loaded with garlic and herbs like rosemary, thyme, and basil. You can put these in the oven or on the grill and pour this butter generously over them before serving.

2

Buffalo Chicken Dip

Those of you who live near a Publix have likely tried their (incredible, amazing, iconic) buffalo chicken dip from the deli. It’s basically the gold standard for hearty dips. Even so, this buffalo chicken dip recipe from Simply LaKita definitely seems to stand up to the grocery version’s version. Honestly, serve with celery, crackers, tortilla chips, or just a spoon.

3

Frozen mint lemonade

If your party is outdoors, cool everyone down with a frozen lemonade enlivened with a sprinkling of fresh mint. Kate at Cookie + Kate recreated this recipe based on a frozen mint lemonade she tried in Morocco, and it’s a delicious way to fight the heat in your own garden too.

4th

Pasta salad in summer

Do you fancy a different pasta salad? This summer version features black beans, cherry tomatoes, fresh corn, feta crumbles, and avocado. And instead of a simple oil and vinegar dressing, an easy-to-make jalapeño herb pesto is required. Serve it at room temperature or cold, but either way it goes quickly.

5

Animal-style “In-N-Out” burgers

So you want to make the perfect hamburgers. Instead of spurring it on with the spices or wondering if it’s the right thickness, follow this In-N-Out inspired recipe to create animal-style burgers. (Animal sauce optional, but who would choose against it?) Spread all the ingredients out on a picnic table and boom: July 4th burger bar.

6th

Vegan burger with black beans

If you want something lighter on the stomach but still want to enjoy burgers on the side, consider this vegan burger recipe with black beans. It’s easy to match with all the seasonings and toppings you have on hand and make a large or small amount for your vegetarian and vegan friends.

7th

Watermelon and blueberry salsa

Watermelon is the summer fruit. You can serve it in slices or make it with this exciting salad with blueberries, papaya, cucumber, herbs and a hint of jalapeño. Or, if you’re looking for a classic salsa recipe that’s served with chips and guac, try this homemade quick tomato salsa.

8th

Brisket Mac & Cheese

Why serve brisket with macaroni and cheese when you could serve brisket in macaroni and cheese? This Dude That Cookz brisket mac cheese dish takes about 40 minutes to make if you use leftover brisket. Going to the July 4th potluck would be a unique option, or at least an inventive way to freshen up the leftovers on July 5th.

9

Homemade strawberry lemonade

If you make this strawberry lemonade please post a picture and tag me in it because OMG it’s so pretty. But more importantly, it sounds really good. It will impress your guests that you made it yourself, and it would be pretty easy to serve with some champagne for a sparkling summer cocktail.

10

Charred okra, corn and tomato salad

So as the post of this charred okra recipe begins, could you get more summery than an okra, corn and tomato combo? This would be an unexpected twist on a summer salad and would be the perfect accompaniment to any burger or grill you want to serve. If you’re not normally an okra person, this cooking method will keep it from getting slimy.

11

Potato salad with wholegrain mustard, spring onions & dill

It’s not July 4th without a potato salad; that would only be July 3rd for the second day in a row. This recipe from Lick My Spoon is the perfect guide to making this traditional version with Dilly, spring onion that everyone knows and loves, but with a little whole grain mustard to add flavor. And it’s just a little more exhausting than picking up a can of potato salad from the store.

12th

Spicy gochujang pigs in a blanket

Hot dogs are a July 4th staple, but if you’re looking to serve them up a little more creatively than the usual bun-and-spice setup, these flavorful gochujang pigs in a blanket are definitely the move. They’re a bite-sized app (just stick a toothpick in for easy snacking) and the little dollop of gochujang sauce takes this party app to a whole new level. You can also use store-bought half moon dough to shorten prep time.

13th

Easy 7-Ingredient Mango Pineapple Habanero Hot Wings

Wings are a guaranteed crowd-pleaser at any summer get-together, and these hot mango, pineapple and habanero wings have some of the tastiest fruits of the season in every bite. The habanero makes them both sweet and flavorful, and baking in the oven gives the skin the perfect amount of crispness.

14th

Summer BBQ Tofu Vegetable Kebabs

Who doesn’t love a kebab with peppers, onions, zucchini and other summer vegetables? They’re delicious with tofu, just vegetables or your meat of choice, and so easy to put together and toss on the grill. This summer BBQ tofu recipe includes instructions on how to season the tofu with a homemade barbecue sauce for extra flavor points.

fifteen

Boozy Margarita Lime Cake

If someone else has already claimed the red, white, and blue dessert idea for the potluck, why not go with this margin-inspired cake? It is based on the most popular hot weather cocktail and contains lots of fresh limes, tequila and orange liqueur, just like the original. The only difference is that you clink forks instead of glasses.

16

Easy Crockpot Pulled Pork

If the grill is otherwise topped with burgers, hot dogs, kebabs or chicken wings, you can use your trusty old slow cooker to prepare pulled pork. Serve with traditional grill side dishes like potato salad and mac and cheese, or pile it high on buns with pickles and extra sauce.

17th

Simple homemade baked beans

While you are thinking about simple grill classics, has there ever been a successful barbecue evening without baked beans? This homemade version is vegan so it’s safe to serve at a group gathering, but it has all of the flavor of the traditional bacon version. They also only last about 45 minutes.

18th

Summer salad with grilled peach

Take advantage of the peach season and impress everyone at the party with this grilled peach summer salad recipe. It’s filled with vegetables, burrata (yes, please), and a delicious-sounding vinaigrette that comes together with just a few ingredients. It’s a great way to serve something light that isn’t your typical boring salad.

19th

Sparkling ginger-peach cocktails

If you’re looking to make a cocktail for your party guests, this peach and ginger vodka number should do the job. It’s a little fruity, somehow spicy, a little sweet and, thanks to the fizz of the bubbling water, really refreshing. If you want to serve them without alcohol, they are just as delicious.

20th

Hawaiian BBQ Turkey Flatbread Pizza

Maybe I’m just a pizza person, but if I saw small personal pizza cakes at my next picnic, potluck or summer party, I would be very happy. These little pies contain sweet, summery pineapples (often controversial as a pizza topping), crispy red onions, and lots of melting cheese. Why not prepare a few, slice them and serve as a unique starter?

21

Strawberry Cream Cheese Tart

Fresh strawberries. Rich cream cheese. A simple, lemony, pressed-in crust that’s easy to make gluten-free. This strawberry tart is just about anything you could want in a cookout dessert. You can easily swap out the fruit for another one you prefer or add blueberries to make it more July 4th themed. In any case, it will be just as delicious.

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Recipes with Whole Wheat Pasta

What to Eat On Juneteenth: Recipes, History, and More

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It’s turn up time everyone! The tenth of June, which commemorates the day of emancipation, is fast approaching. This year we’re serving up ribs and watermelon with facts. A bit of cultural history with your corn bread.

If you would like to be invited to the barbecue evening, then you should know what the celebration is about. A great way to get yourself involved without making a commitment is to learn about the history of certain cultural holidays, and the Juneteenth is no exception.

Here’s a closer look at four of the most popular Juneteenth foods – and why so many of them are red.

Red soda is basically the official drink of the Black Cookout – Juneteenth or otherwise. The Juniteenth celebrations range from red drinks from cherry kool aid to strawberry iced tea and everything in between.

I remember drinking a syrupy homemade strawberry lemonade from a red solo cup with little sticky hands as a kid. I didn’t know why then. The color red is often said to represent the blood of our enslaved ancestors. But like all aspects of African American history, the tradition of celebrating with red drinks has roots pre-slavery.

The original red drink was brought back from West Africa by enslaved people generations ago, where the red petals of native hibiscus flowers were combined with mint or ginger to make a drink called bissap, or hibiscus tea.

Bissap is Senegal’s national drink today, although it is widely used under different names in other countries. In Nigeria it is called Zobo, in Sudan and Egypt it is known as Karkade.

Regardless of what it’s called, this red drink is widely known for its calming effects (it has been shown to help lower blood pressure!) And its refreshing taste. So when you toast freedom with a cup of red soda, think about how it came about!

Another red food, tender and meaty, cherry-glazed ribs, is a staple of June barbecues, because in the pre-war south, enslaved people weren’t allowed to have such delicious cuts of meat. Instead, they were fed small bits of leftover meat – the undesirable, inferior leftover meat that white people would not eat (read: tremors).

With generations of blacks cooking from a place of scarcity, it makes perfect sense that ribs, one of the meatiest parts of the animal, are now a staple in black cookouts. They are a symbol of progress in access to food in the black community and of our freedom of choice. And of course the color red is symbolic in West African cultures as a sign of spiritual power.

That is why we coat our meat on June 10th in bright red, spicy cherry barbecue sauces that remind us of our cultural origins throughout the day.

Red Velvet Cake is a black food with origins from the 19th century. While the Waldorf Astoria has tried to take responsibility for this decadent, velvety cake, Red Velvet Cake is, in many ways, as ingrained in black history and community as the June 16 celebrations themselves.

Many common ingredients in cake (such as chocolate and pecans) are of African origin or are common in predominantly black communities. The color red reappears here, with links to black resilience amid intense oppression and submission. The cake was especially popular during the Depression period as a unique and luxurious dessert that could be made with limited resources.

The red color of the traditional red velvet cake comes from a chemical reaction between cocoa powder, vinegar, and buttermilk, but today food coloring is often added to it – just to make sure it’s distinctive and undeniable red Velvet cake. And on Juneteenth, it’s one of my favorite red foods.

Watermelon has become a staple in June because of its bright red flesh. It’s a must have at any Juneteenth celebration. Rev. Dr. Ronald Myers, director of the National Juneteenth Observance Foundation, even called it “one of the oldest traditional foods on Juneteenth”.

After emancipation, many free black Americans built and sold watermelons, making the fruit a symbol of self-sufficiency for blacks, while white people made it an ugly stereotype.

The serving of watermelons – often in the form of a salad – at today’s Juneteenth celebrations is a delicious and refreshing statement. By undermining a racist stereotype in partying, we embrace our freedom and refuse to let that stigma stand in the way of our enjoyment of a harmless fruit.

There is an incredible legacy in American food culture that has been led entirely by people of color. As you chew that Juniteenth on all the delicious grilled dishes, remember to appreciate the intricate story that made it possible to create, perfect, and celebrate all of these foods! And if you’re like me, bring pants with an elastic waistband.

Amiah Taylor is a black essayist with side lines in The Observer, Greatist, NBC LX, Well + Good, Carefree, and Haunt Publishing’s upcoming gothic horror anthology When Other People Saw Us, They Saw the Dead. She is also a student of science writing at Johns Hopkins University. You can follow her reading and food adventures on Instagram.

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Recipes with Whole Wheat Pasta

17 Easy Pasta Recipes That Are Healthy For You

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Pasta is one of those meals that really never goes out of style. It’s easy to make and can be customized in many different ways – what more could you want? And while pasta often has a bad rap for not always being the healthiest food, we’re here to prove it isn’t. We’ve rounded up some of our best and oh-so-easy pasta recipes that you wouldn’t believe would be good for you too.

From a variant of the classic spaghetti to different variations of Fettuccine Alfredo, you can eat seconds and thirds without feeling guilty, here are 17 easy ones Pasta recipes that are really tasty and nutritious.

And for more, don’t miss these 15 classic American desserts that are deserving of a comeback.

Mitch Mandel and Thomas MacDonald

There’s really nothing quite like a bowl of spaghetti. Here we pick up the basic pasta dish with a few strips of bacon, which give the pasta just the right amount of meat flavor that goes perfectly with the tomatoes and the spicy spiciness of the pepper flakes.

Get our recipe for spaghetti with spicy tomato sauce and bacon.

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Healthy Fettuccine AlfredoMitch Mandel and Thomas MacDonald

Fettuccine Alfredo is known as the creamiest pasta dish thanks to the heavy cream and excess butter that is used. But that often means that it’s loaded with loads of calories and fat. In this version we turn to a bechamel instead, which still makes a thick, creamy sauce, just without all of those calories.

Get our recipe for Fettuccine Alfredo.

CONNECTED: Your ultimate restaurant and supermarket survival guide is here!

Garlic prawn scampi recipe with linguine on a marble counter with squeezed lemonKiersten Hickman / Eat this, not that!

Garlic fans, this pasta dish is for you. It doesn’t use many ingredients either, which is always a plus when preparing a more sophisticated dish like this one. In addition, these scampi replace the dry white wine you normally find in shrimp scampi with vegetable broth, which gives the pasta a nice salty finish.

Get our recipe for Prawn Scampi with Linguine.

Healthy Baked ZitiMitch Mandel and Thomas MacDonald

Baked ziti is a classic comfort dish and it’s basically simple – just pasta with red sauce, coated with cheese and maybe some meat mixed in. However, if you order this when you eat it can result in a pasta that. is high in saturated fat and, you guessed it, calories. With this recipe, you can easily make a healthier version at home that tastes just as delicious.

Get our recipe for baked ziti.

Paleo linguine with musselsMitch Mandel and Thomas MacDonald

Well, this is a seafood based pasta dish that you will want to make over and over again. And in case you’re wondering, this linguine is heavy on the mussels, which gives this dish a tastier and healthier taste.

Get our recipe for linguine with mussels.

Healthy sesame noodles with chickenMitch Mandel and Thomas MacDonald

A box of fettuccine is really versatile! We think of this recipe as a salad where the noodles stand for salad. Mix some protein along with as many vegetables as you want and toss everything in a light but tasty dressing for a quick, good-for-you pasta dish.

Get our recipe for Asian-inspired sesame noodles with chicken.

Pasta salad with butternut squashWaterbury Publications, Inc.

Put simply, this butternut squash noodle salad recipe is going to be a game changer. Full of protein and fiber, it’s a pasta salad you’ll love to have for lunch all week as it can be easily prepared in a mason jar beforehand.

Get our butternut squash noodle salad recipe.

a pan of taco noodles with a spoon, cotija cheese and sliced ​​avocadoWaterbury Publications, Inc.

The special thing about this dish is that it really combines the elements that you know and love about tacos – spices, spices and cheese – and combine them in pasta form. It’s the best of both worlds! This recipe features black beans and ground beef which, along with whole wheat pasta and vegetables, has 19 grams of protein in each serving.

Get our Recipe for One-Skillet Taco Pasta.

Low Calorie Bolognese Fettuccine TurkeyMitch Mandel and Thomas MacDonald

A slow cooked meat sauce mixed into fettuccine is always a perfect combination. Here we turn to a turkey-based Bolognese sauce for a healthier pasta dish you’ll want to make every week. And there is nothing wrong with that!

Get our recipe for Turkey Bolognese with Fettuccine.

Healthy loaded alfredo with chicken and vegetablesMitch Mandel and Thomas MacDonald

Here is another variant of an alfredo sauce-based pasta. Thanks to the addition of chicken, broccoli, mushrooms, and sun-dried tomatoes, this one is far more nutrient-rich than anything you’d find in a restaurant.

Get our recipe for Loaded Alfredo Pasta with Chicken and Vegetables.

Vegetarian 3 cheese ravioli with cherry tomatoesMitch Mandel and Thomas MacDonald

Preparing ravioli is not as difficult as you might think, and here you will experience a pasta dish made from three different types of cheese that is still light and does not put you in a coma afterwards. Creamy ricotta, smoky mozzarella and spicy parmesan combine to create a pasta dish with just over 500 calories.

Get our recipe for homemade 3-cheese ravioli with cherry tomatoes.

Healthy spinach ham and cheeseMitch Mandel and Thomas MacDonald

Mac and cheese will forever be one of the easiest pasta dishes anyone can master. Here we introduce ham, spinach and cherry tomatoes, which give the dish a big health boost. You can swap broccoli for spinach or turkey for ham if you want – it’s up to you! The essence of this dish is that it is a healthy mac and cheese that makes for a filling meal.

Get our recipe for Mac and Cheese with Spinach, Ham and Tomato.

CONNECTED: The easy way to make healthier comfort foods.

healthy spaghetti meatballsMitch Mandel and Thomas MacDonald

It’s no secret that turkey is much leaner and more tender than the traditional beef, pork, and veal meatballs. When you go the turkey route, you cut down on calories while adding a lot of flavor to your spaghetti dish.

Get our recipe for spaghetti and turkey meatballs.

Healthy broccoli raven orecchietteMitch Mandel and Thomas MacDonald

This classic dish combines broccoli raven with lean streuselwurst and orecchiette, the popular small pasta bowls that perfectly scoop the sauce forever. And don’t worry if you don’t have a raven on hand, because regular broccoli also works fine.

Get our recipe for orecchiette with broccoli raven.

Crock Pot Beef Ragu Recipe with Pappardelle Pasta and grated ParmesanKiersten Hickman / Eat this, not that!

What makes this beef ragout pasta dish a pasta dish that you will no doubt add to your weekly dinner is that it is a dump-and-go crock-pot recipe that is perfect for prep and freezing for later. And with the beef on pappardelle noodles and some grated Parmesan, you can prepare yourself for a restaurant-worthy dinner.

Get our recipe for a crock-pot beef ragu.

Healthy prawns from diavoloMitch Mandel and Thomas MacDonald

Believe it or not, seafood pasta is usually the worst type of pasta you can order when eating out. Typically, a shrimp-based pasta dish drowns in a sauce made with way too much butter, cream, and cheese. So we’ve done the opposite here, focusing on the shrimp and all of their nutritional benefits. In this recipe, the prawns are prepared with chopped tomatoes, white wine, and a pinch of red pepper flakes all over the pasta for a meal that feels indulgent with far fewer calories.

Get our recipe for Prawns Fra Diavolo.

Healthy Red Pepper AlfredoMitch Mandel and Thomas MacDonald

We know another Fettuccine Alfredo, but there really are so many ways to prepare this dish. This recipe starts with a bechamel sauce and then mixes it with roasted red peppers, creating a lighter alfredo sauce that is far fewer in calories.

Get our recipe for Buttery Red Pepper Fettuccine Alfredo.

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