pastarecipes

ALL RECIPES ON THIS PAGE ARE NEW AS OF 10-21-2002. ANY RECIPE ADDED AFTER THIS DATE WILL BE ADDED TO THE TOP OF THE PAGE ALONG WITH THE DATE IT WAS ADDED.
Creamy Spinach Pasta recipe added 01/15/2003
submitted by Sara Beth
6 servings (1 cup each) @ 368 calories, 13 g fat, and 3 g fiber = 8 stars
1/4 cup chopped pecans
2 Tbsp honey
1 Tbsp sugar
1 Tbsp olive oil
1 Tbsp balsamic vinegar
1 large onion, sliced and separated into rings
12 oz uncooked penne pasta
3 cups torn fresh spinach
3/4 cup chicken broth, divided
3/4 tsp salt
1/4 tsp pepper
1/8 tsp crushed red pepper flakes
1 cup crumbled blue cheese, divided
Layer a baking sheet with foil, coat with nonstick cooking spray. In a small bowl combine pecans and honey, spread over prepared pan. Bake at 300 degrees for 15 minutes. Meanwhile, in a nonstick skillet, combine the sugar, oil, and vinegar, add onion. Cook over medium heat for 15-20 minutes or until onion begans to carmelize.
In a saucepans cook pasta according to package directions. Remove pecans from oven; set aside and keep warm. Add the spinach, 1/4 cup broth, salt, pepper, and red pepper flakes to the onion mixture, cook 5 minutes longer. Drain pasta; add onion mixture and toss
In the same skillet conbine 2/3 cup blue cheese and remaining broth. Cook over medium heat until cheese is melted, about 5 minutes. Pour over pasta, toss gently to coat. Sprinkle with pecans and remaining blue cheese.

Black Bean Lasagna Rolls
Recipe added 01-15/2003
Ingredients
8 lasagna noodles, uncooked
1 cup shredded reduced-fat Monterey Jack cheese
1 (15 ounce) container part-skim ricotta cheese
1 (4.5 ounce) can chopped green chiles, drained
1/2 teaspoon chili powder
1/8 teaspoon salt
2 cups drained canned no-salt-added black beans
Cooking spray
1 (15.5 ounce) jar no-salt-added salsa
Fresh cilantro sprigs (optional)
Sarah Beth

Chicken angel Hair pasta recipe added 01/13/2003
1 serving of chicken breast meat ( 4oz)
1 bag of frozen broccoli cuts
1 can of rotel milder or your preference
1 can of mushrooms
1 can of reduced fat cream of chicken soup
2 oz angel hair pasta
add water and chicken to pan i use enough of water to also cook the broccoli then i let them cook together lately i have just put in everything at one time except for the past and the soup when the chicken and broccoli is done and youhave used up some of the water i dont like my real soupy i like it kinda creamy so i dont want alot of the water left over before i add the soup when the broccoli is done then i add the pasta to it then when it is done i add the soup.
chicken (depending on which brand you use) 4 points
broccoli 0 stars
soup 2.5 stars
pasta 4 stars
mushrooms 0 stars
rotel 0 stars_____________
total for the entire pot is 10.5 stars
you can also add some ff cheddar cheese to a serving when eating just remember to count the points
Madeline

Pasta-Salad Primavera
Makes 4 Servings
1/3 cup plain nonfat yogurt
2 tablespoons grated Parmesan cheese
1 tablespoon red-wine vingar
1 teaspoon grated lemon zest
1 teaspoon olive oil
1 garlic clove, minced
1/4 teaspoon freshly ground pepper
2 cups cooked rotelle
1 cup small broccoli florets, steamed until tendr-crisp
1 cup small cauliflower florets, steamed until tendr-crisp
12 cherry tomatoes, halved
1/4 cup shredded basil
1/2 red onion, chopped
1) To prepare dressing, in small bowl, combine the yogurt, cheese,vinegar, lemon zest, oil, garlic, and pepper.
2) In a large bowl, combine the pasta, broccoli, cauliflower, tomatoes, basil, and onion. Drizzle with dressing; toss to coat. Refrigerate, covered, until chilled, at least 1 hour
PER SERVING 158 CALORIES, 3g TOTAL FAT, 1g SATURATED FAT, 2mg CHOLESTEROL, 77mgSODIUM, 27g TOTAL CARBOHYDRATE, 3g DIETARY FIBER, 7g PROTEIN, 128mg CALCIUM. stars-PER SERVING 3

MACARONI AND CHEESE
Velveeta Light is only 1 star per ounce - I cut the 'load' into 1 ounce squares right away and package them. Velveeta (even the light) mixes well heated with a bit of milk - so one star plus the pasta - and EZ - from Nancy the domestically challenged weight loser.

Salsa Cheese Fettuccine
12 oz fettuccine,
6 tbl reduced fat margarine,
2/3C salsa,
2/3C parmesan cheese,
1C fat free sour cream,
1/4 tsp salt
Cook fettuccine and keep warm. Stir together margerine, salsa and parmesan cheese until margerine melts. Add sour cream and salt, mix with fettuccine. 6 cups = 6.5 stars per cup

CHICKEN AND BROCCOLI ALFREDO sent in by Holly
6 ounces uncooked fettuccine
1 c. broccoli flowerets (I used fresh and it was AWESOME!!)
1 tsp. margarine (I used Brummel & Brown)
6 ounces boneless chicken breast halves cut into cubes
1 can (10 3/4 ounce) 98 % fat free cream of mushroom soup (I used Healthy Request)
1/2 c. skim milk
1/3 grated Fat Free Parmesan cheese (I couldn't find FF so I used Kraft Red Fat)
Prepare fettuccine according to package directions. Add broccoli the last 4 minutes of cooking. Drain well. In skillet over medium high heat melt margarine, add chicken and cook until browned, stirring often. Stir in soup, milk, cheese and fettuccine mixture and cook thoroughly. Stir occasionally.Serves 7 (1 cup servings) at 3.5 stars (Original recipe) Using my ingredients it came out to 3 stars per serving

Dinner last night was this, it is a good, and very very fast recipe so I'll share it!

Asparagus Ham Skillet
Serving = 1-1/3 cups -- 5 starss
2 cups dried rotini pasta
1 diced yellow pepper
3/4 fresh or frozen aspargus tips (sometimes I use green beans instead)
1 tsp oil
6 oz lean ham, diced
3 cups diced tomatoes (about 6 medium)
1/2 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp cayenne pepper
1/4 cup fresh parsley
1/4 cup parmesan cheese
Cook pasta according to package directions, and drain. Saute asparagus and yellow pepper in oil under tender.   Add ham and tomatoes and heat through. Add spices, except parsley. Add pasta and cook about 5 minutes on medium. Sprinkle with parsley and parmesan cheese.

Baked macaroni and cheese
I made this too and I loved it. My niece and nephew love it also. 7.2 stars per serving, but the cookbook says 8. That may be a lot of stars for some people, but this is soo good. Better than the prepackaged stuff. (I think) . Patty
4 cups hot cooked elbow macaroni(that's 8 oz uncooked)
2 cups shredded reduced fat sharp cheddar cheese
1 cup 1 PERCENT low fat cottage cheese
3/4 CUP fat free sour cream
1/2 cup skim milk
1 1/2 tsp. reduced calorie margerine melted (*hint, I didn't melt mine, it's hot pasta, for heaven's sake. LOL )
1/2 tsp salt
1/4 tsp. pepper
1 large egg lightly beaten ( I used 1/4 cup egg beaters)   no eggs in house.
1/4 cup fresh or dry breadcrumbs
1 tablespoon reduced cal. margerine, melted
1/4 tsp. paprika
1. Preheat oven to 350
2. combine first 10 ingred. (that's cooked pasta thru egg) :) stir well. Pour into 2 quart cassarole dish coated with cooking spray
3. Combine breadcrumbs, 1 T. margerine, and paprika, stir well. Sprinkle breadcrumb mix. over casserole. Cover and bake at 350 for 45 min. Uncover casserole and bake an addt'l 5 min. until topping is brown. Serves 6. serving is 1 cup.
~8 stars per serving.
356 cal, fat, 11.2 , fiber 1.2

Pasta Toss
8 oz of cooked Pasta
1 Jar of Salsa 12oz
1 can of Black Beans rinsed
1 small can of corn
Combine all and serve/
8 servings 1Cup for 3 stars.
I heated mine up, just thought it tasted better warm, but you can eat it cold. Be sure to check your stars, different products have different nutritional info and yours might be lower.
Marsha

Dilled Chicken Salad
16 oz. spiral pasta, cooked.
6 oz. cooked chicken,
1C chopped celery,
1/3C chopped onion,
1 (10oz.) package frozen peas, thawed and drained.
Dressing:
1 envelope ranch dressing,
2C FF sour cream,
1C FF mayo,
1C milk,
1 Tbsp dill,
1/2 Tsp garlic salt.
Combine dressing ingredients, whisk until smooth, pour over salad, toss to coat. Cover and refrigerate at least 2 hours.

10-12 Cups    1C = 5 stars       Mary Jo

Pasta Taco Salad
1 pound rotini pasta,
1 pound ground beef,
1 pkg taco seasoning mix,
2/3C water,
2 cups tomatoes diced.
1C onion, diced.
1C FF shredded cheese - cheddar.
1 can red kidney beans drained and rinsed.
1 1/2C FF Western salad dressing.
Cook pasta according to package directions. Drain, rinse in cold water, set aside. Brown ground beef. Drain excess grease. Stir taco seasoning and water together in small bowl. Add to beef and bring to boil. Reduce heat. Simmer for 2-4 minutes or until the liquid is boiled off. Set aside until meat has cooled. Stir together cooled meat, pasta, tomatoes, onion, cheese and beans. Add in Western dressing. Toss all ingredients until coated. Chill.
12-14 Cups     1C = 6 stars Mary Jo

BLT Pasta Salad
Makes 10 cups at 3 stars per 1 cup serving.
3 2/3C cooked elbow macaroni (7 oz), cooked without slt or fat.
4 Cups tomatoes - coarsely chopped.
4 slices cooked bacon - crumbled.
3 Cups lettuce - very thinly sliced.
1/2 Cup FF mayonnaise.
1/3 Cup FF sour cream.
1 Tbsp Dijon mustard.
1 Tsp Sugar.
2 Tsps cider vinegar.
1/2 Tsp salt.
1/2 Tsp pepper.
Combine first 4 ingredients in a large bowl, toss gently. Combine mayonnaise and the next 6 ingredients. Stir well. Add dressing to salad - toss gently. Serve immediately. Mary Jo C.

Pasta Primavera
1.5 cups baby carrots
3 cups uncooked cavatappi or penne pasta (about 8 ounces)
1 teaspoon olive oil
2 cups pattypan squash, halved
3/4 cup shelled green peas
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic gloves, minced
1/4 cup dry white wine
1/3 cup whipping cream
1 tablespoon fresh lemon juice
1/4 cup grated fresh Parmesan cheese
1/4 cup thinly sliced fresh basil
1/4 cup chopped fresh parsley
Bring 2 quarts of water to a boil in a stockpot. Add carrots; cook 3
minutes. Remove with a slotted spoon. Add pasta to boiling water; cok
according to package directions. Drain.
Heat oil in a large nonstick skillet over medium-high heat. Add squash;
saute 3 minutes. Add carrots, peas, salt, pepper, and garlic; saute 2
minutes. Stir in white wine, scraping pan to loosen browned bits. Stir in
cream and juice; cook 1 minute. Add pasta and cheese; stir well to coat.
Remove from heat; stir in basil and parsley. 4 servings (serving size 2 cups)
373 calories 11.8g of fat 4.5 fiber you can put that in the fridge and let be a cold pasta salad even add chicken
or shrimp

Picnic Pasta Salad (3 stars)
Serving Size : 12
1 (16 ounce) package uncooked rotini pasta
1 (8 ounce) can tomato sauce
1 cup fat-free Italian dressing
1 tablespoon chopped fresh basil leaves OR 1 teaspoon
dried basil leaves
1 tablespoon chopped fresh oregano leaves OR 1
teaspoon dried oregano leaves
1 cup sliced mushrooms (3 ounces)
5 Roma (plum) tomatoes -- coarsely chopped (1 1/2cups)
1 large cucumber -- coarsely chopped (about 1 1/2cups)
1 medium red onion -- chopped 1 (2 1/4 ounce) can
sliced ripe olives -- drained
Fresh basil leaves -- if desired
Sliced tomatoes -- if desired
Cook and drain pasta as directed on package. Rinse with cold water; drain. Mix tomato sauce,
dressing, basil and oregano in large bowl. Add remaining ingredients; toss. Cover and
refrigerate about 2 hours or until chilled. Garnish with basil and tomatoes