Ingredients:
- 18 jumbo pasta shells (about 6 ounces - or 170g)
- 1 1/2 teaspoons olive oil
- 1/4 medium onion, finely chopped
- 4 ounces fresh chorizo, crumbled
- 1 15 ounce can crushed tomatoes
- 3/4 teaspoon sugar
- 1/4 teaspoon salt plus additional for seasoning
- 1/4 teaspoon freshly ground black pepper plus additional for seasoning
- Olive oil cooking spray
- 2 cups (about 2 ounces- or 56g) baby spinach, finely chopped
- 1 cup low-fat ricotta
- 1/2 cup shredded part-skim mozzarella
- 1 egg white, lightly beaten
Preparation:
1. Cook shells according to package directions; rinse under cold water, drain and pat dry.
2. Meanwhile, heat oil in a large saucepan over medium heat. Add onion and chorizo and cook until browned, about 5 minutes. Drain all but 1 1/2 teaspoons drippings and return pan to stove. Add tomatoes and sugar and season with salt and pepper to taste; simmer until sauce is slightly thickened, about 10 minutes. Set aside.
3. Preheat the oven to 375 degrees (190 C) and coat a 9-by-9-inch baking dish with cooking spray.
4. Combine spinach, cheeses, egg white and 1/4 teaspoon each salt and pepper in a large bowl. Spoon half the tomato sauce into an oven proof dish. Stuff each shell with 1 heaping tablespoon filling and arrange stuffed shells in baking dish. Spoon remaining sauce over shells and cover with aluminum foil. Bake until pasta is cooked through and sauce begins to bubble, about 30 minutes. Let rest 5 to 10 minutes before serving.
(Source: frompigtopornstar)
Spinach Manicotti
Organic eggplant with mozzarella cheese over pasta with a light drizzle of extra virgin olive oil.
(Source: healthylivingforyou)
Mac n cheese with garlic tomatoes.
(Source: healthylivingforyou)
Parma rosa pasta! I had two servings partly because it tasted so good and partly because I need the carbs for plyo tomorrow, haha.
(Source: healthylivingforyou)
ZUCCHINI PASTA WITH CURRY CREAM
Butternut Squash Ravioli with Brown Sugar Walnut Sage Butter
Pasta with Olive Tapenade and Tomatoes
Vegetable pasta. Favorite new dish? Definitely.
Ever since my obsession with carrot pasta first began, I have been searching for other vegetables to make a “pasta” dish. Luck was on my side because I stumbled upon this beautiful picture from the Kitchen Confidante. The different colors were a feast to my eyes! Unlike the Kitchen Confidante, I did not make a sauce, but I am sure the noodles would have tasted amazing with anything since the vegetables absorb lots of flavor. Maybe next time? This dish is unbelievably easy to make and healthy! It took me a little over fifteen minutes to make.
- Wash the vegetables, then dry.
- Use a julienne peeler to form noodle shapes from the zucchini, squash, and carrot. I peeled the entire vegetables.
- Steam the noodles.
- Once cooked, place the noodles in a bowl and top with freshly grated parmesan cheese and some lemon juice.
classic pasta arrabiata make vegan and gluten-free.
How to Make Carrot “Pasta”
1. Get a medium/ large carrot, cut the ends off, and peel off the outer layer. Then, peel long strips off until you reach the center (I personally dislike the inside of a carrot. I don’t know why… I don’t use that part lol)
2. Make the thicker strips thinner by slicing them lengthwise. This step is completely optional, but I like it do it! Now you have your finished “noodles”!
3. Put them into a frying pan with some olive oil (or avocado oil), salt, and pepper. Cook them for a couple minutes, pushing them around on the pan until they are soft
4. Add however much sauce you want to the pan. Stir the carrots and sauce together to warm it up. I used tomato sauce with onions :)
5. Enjoy! This is so good, even if the pictures don’t do it justice.
-skinnyliv
I’ve tried squash pasta before, but it was really difficult to make the strands. I’ve gotta try this!!
Mint and Mango Marinated Zucchini Pasta
Ingredients:
- 2 Zucchinis (63)
- 1 mango medium size (130)
- 4 tbsp olive oil (477)
- 15 leafs fresh mint (4)
- 1-inch fresh red chili (3)
- 2-inch fresh ginger (14)
- a pinch of salt & pepper (2)
Directions
Wash the zucchinis and slice them very thinly. Peel and remove the stone from the mango, add all ingredients in a mixer and mix until smooth. Pour the mango mint marinate over the zucchini spaghetti and work it in by hand. Arrange the spaghetti on the plates and garnish with sprouts and chopped pistachio nuts. Makes 4 servings (as a side dish).
Nutritional information per serving : 173 calories; 1.9g sat fat; 0mg cholesterol; 5mg sodium; 47% Vitamin A; 54% Vitamin C;
I must try this!!
(Source: lowcalorierecipes)
Dinner
- Pasta w/ tomato sauce & sausage (I added hot sauce & olive oil haha)
- Salad w/ Fuji Apple dressing from Panera Bread
Notice here the plate size. It’s small on purpose haha. This is how I control my portions and don’t overeat. I was full after this! So no need for seconds, but sometimes I do go for more haha.
