What are some good, healthy, pasta recipes

What kind of pasta do you like to prepare using things like;


whole grain pasta


interesting vegetables


and lite dressingsWhat are some good, healthy, pasta recipes
I have tried many recipes from this website and very happy with the results. These healthy recipes are very easy to prepare and it taste yummy too !! Most importantly, I don't have to worry about my waist line anymore.


Hope you find it useful. Enjoy trying.





http://recipesforhealthyliving.blogspot.鈥?/a>


What are some good, healthy, pasta recipes
Pasta Primavera


Giada DeLaurentis





3 carrots, peeled and cut into thin strips


2 medium zucchini or 1 large zucchini, cut into thin strips


2 yellow squash, cut into thin strips


1 onion, thinly sliced


1 yellow bell pepper, cut into thin strips


1 red bell pepper, cut into thin strips


1/4 cup olive oil


Kosher salt and freshly ground black pepper


1 tablespoon dried Italian seasoning


1 pound farfalle (bowtie pasta)


2 Tablespoons minced garlic


15 cherry tomatoes, halved


1/2 cup grated Parmesan





Preheat the oven to 450 degrees F.





In a very large bowl toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer the vegetable mixture to 2 heavy large baking sheets and arrange evenly. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.





Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes, or to package directions. Drain, reserving 1 cup of the cooking liquid.


Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.



Cheesy Penne








2 tablespoons olive oil


3 cloves garlic, minced


1 medium to large white onion, diced


1 (29 to 32-ounce) can crushed tomatoes


1/4 cup finely chopped parsley leaves, plus about 12 small sprigs to garnish


1/2 teaspoon dried marjoram, or 1 teaspoon finely chopped fresh marjoram


1/2 teaspoon dried thyme, or 1 teaspoon finely chopped fresh thyme leaves


1/4 cup cornstarch


Salt and freshly ground black pepper


1 (16-ounce) package penne pasta


1/2 stick (2 ounces, or 1/4 cup) butter, cut into chunks


4 ounces cream cheese, cut into chunks


1 large ripe tomato, diced





Bring a pot of salted water to a boil for the pasta.


Heat olive oil over medium-high heat in a medium saucepot, and saute garlic and onion until the onions become translucent, being careful not to burn them. Add crushed tomatoes, fresh parsley, marjoram and thyme. Create a slurry by gradually whisking cornstarch into 1/2 cup water. Add the slurry to the sauce to thicken and season, to taste, with salt and pepper. Bring to a boil, then reduce heat to low, cover and simmer about 20 minutes, checking periodically to make sure the sauce doesn't burn.





While the sauce is cooking, boil the penne until al dente, about 10 minutes. Drain through a colander and set aside.





Remove the sauce from the heat, and whisk in butter and cream cheese. Add the boiled pasta to the sauce and gently fold in along with the diced tomatoes. Transfer to serving dish and garnish with fresh parsley.