Low-Fat Pasta

Radish And Chicken Pasta:

Season the chicken with salt and pepper
Heat the oil in a large nonstick skillet over med-high heat
Add the chicken and cook until browned on both sides, about 6 minutes, turning once. Reserve to the side and keep warm
Add the stock to the skillet, increase the heat to high and bring to a boil
Add the noodles, return to a boil and cook until thet are nearly firm but tender to the byte, about 5 minutes
Stir in the peas, radishes and reheat until the noodles are firm but tender to the byte. Season to taste
Spoon the pasta onto serving plate(s), top with the chicken the has be sliced on a angle and garnish

In a large wok or skillet heat the oil over med-high heat, add the beef and garlic. Cook by stirring constantly until beef is no longer pink, 2 to 3 minutes
Add the broccole, cabbage and red peppers, continue cooking, stirring constantly until the vegetables and tender crisp, about 1 to 2 minutes
Reduce the heat to low and stir in the sour cream. Continue cooking until heated through. Add pasta, toss until well coated and heated
Season to taste, serve and garnish

Other vegetable such as celery, onion, zucchini, mushrooms, etc. can also be added
Garnish with seasame seeds, fried noodles, etc.

In a large wok or skillet heat the oil over med-high heat
Add the vegeatbles and sauté for at least 1 minute
Add the stock, bring to a boil and stir in the cornstach mixture
Add the pasta and the rest of the ingredients, heat through, stirring occasionally
Serve and garnish

Other vegetable such as celery, onion, zucchini, mushrooms, etc. can also be used
This dish can be seasoned with soy sauce, ginger, etc.
Meats such as chicken, beef, pork, seafood, etc, can be added
Serve with egg rolls and garnish with seasame seeds, etc.

Slice the artichokes 1/2 inch thick lengthwise
In a large skillet heat the oil over med-high heat and sauté the chicken, onion and garlic
Stir in the artichokes and cook until crisp but tender
Stir in the tomatoes, rosemary, basil and seasonings to taste, simmer for 5 minutes
Layer 4 noodles on the bottom of a 9 inch square baking dish. Spread 1/2 cup ricotta over them and 1/2 of the articoke mixture over that, sprinkle with 1/4 cup of the parmesan
Repeat the layering, top with remaining noodles and sprinkle the mozzarella evenly over the top
Bake in a preheated 350° oven for about 30 minutes or until heated thoroughly, allow to cool for 5 minutes before serving
Serve and garnish

Lasagne is Italian pasta cut into wide flat ribbons. Green lasagne is flavoured with spinach, pink lasagne is flavoured with tomato and the pasta can also be made with wholewheat. The dish call lasagne is usually prepared with alternate layers of mince meat and pasta coated with tomato sauce and topped with grated Parmesan cheese, then baked in the oven until browned
Serve with a side salad, garlic bread, etc.
Garnish with fresh basil, parsley, etc.

Any other type of seafood such as salmon, halibut, oysters, etc. can also be used
Garnish with sprigs of fresh basil and the cooked mussles

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