Does anyone have a really low fat pasta recipe?

Preferably with a cheesy sauce.Does anyone have a really low fat pasta recipe?
I don't know how low in fat it would be, but tortellini with an alfredo sauce, or fetticini w/ shrimp and low fat 4-cheese alfredo sauce, it's so delicious!Does anyone have a really low fat pasta recipe?
most pasta is lowfat....it's what you put on it that makes it high fat.....go to this site and download the ones that are what you are looking for.......happy eating!!!





http://www.prnewswire.com/mnr/barilla/26鈥?/a>
If you want a cheesy sauce, you'll have to use low-fat monzarella with your pasta. There are hundreds of varieties of noodles to use with your favorite pasta sauce you can buy already made!





You can layer cooked noodles, pasta sauce, and crumbled tofu for a nutritious vegan dish! Try it, you'll like it!
low fat with cheese - oh come on!!





try tomato sauce, all you need is a little olive oil (good fat), 8 basil leaves, a pinch of sugar, 1/4 onion, 1/2 garlic bulb, 425g tin of tomatoes,salt and pepper to taste (italians add a lot of salt - at least 1/2 teaspon)





heat the oil fry the onion and then add the rest and cook for 20 mins - - mix in the pasta and cook together for a bit so the pasta takes on the flavour, you can serve and grate some really strong parmesan on top to satisfy your taste buds!!
Rachel ray made some last night. I didn't quite get the recipe but if you go to foodnetwork.com you can find them there. One was a pasta w/ pesto. The other was a tomato basil sauce. And the third which I'm thinking you would like was the gorganzola and sage cheese sause. Gorganzola has alot less fat than regular cheeses. The sauce looked deliciously cheesy and creamy. Try it out.


Here's all 3 but of course you could just make 1





2 pounds penne rigate pasta


Parsley Pesto:


2 cups Italian flat-leaf parsley


1 (3-ounce) jar or 1/4 cup pignoli nuts


1 clove garlic, cracked away from skin


1/2 cup extra-virgin olive oil, divided


1 teaspoon coarse black pepper


1 cup grated Parmigiano-Reggiano





Tomato-Basil Sauce:


2 tablespoons extra-virgin olive oil, 2 turns of the pan


2 cloves garlic, chopped


1 medium onion, chopped


1 (28-ounce) can crushed tomatoes,


1 (14-ounce) can diced tomatoes, drained


Salt and pepper


20 leaves fresh basil, torn or shredded





Gorgonzola Cheese Sauce:


2 tablespoons butter


2 tablespoons all-purpose flour


1/2 cup white wine


1 cup chicken stock


1/2 cup cream


2 tablespoons chopped sage leaves


3/4 pound gorgonzola cheese, cut into pieces


Salt and freshly ground black pepper








Put large pot of water on to boil for penne. Salt boiling water and cook penne to al dente.


In food processor, combine parsley, pignoli, garlic. Process and stream in about 1/4 cup evoo. Remove parsley paste to a large serving bowl. Stir in pepper and grated cheese. Add remaining evoo, stir to combine.





Heat a medium pot on stove top over medium low to medium heat. Add extra-virgin olive oil, 2 turns of the pan, garlic and onion for the tomato basil sauce. Let onions cook with garlic slowly over 15 minutes, be careful not to brown onions -- just keep an eye on the hat and stir the onions frequently. After 15 minutes, stir in tomatoes and raise heat to warm tomatoes. Season with salt and pepper. Stir in basil and wilt it into the sauce. Remove sauce from heat. When ready to serve, place sauce in the bottom of a large serving bowl to toss with hot pasta.





In a second medium pot over medium heat, melt butter. Add flour and cook 1 minute. Whisk in wine, reduce 15 to 20 seconds. Whisk in stock, then cream. Add sage, then pieces of cheese. Stir until cheese melts into sauce. Simmer over low heat until ready to serve. Season with salt and pepper, to taste.





Place 1/3 drained pasta in bowl with pesto, 1/3 with tomato basil sauce and 1/3 in another serving dish. Combine pasta with pesto, then coat and toss the second bowl of pasta with red sauce, to the last bowl, pour the gorgonzola sauce down over the pasta and toss.





Serve the three pastas family style or buffet style, immediately.
try this, its easy and healthy and most of all DELICIOUS:


-pasta


-tuna or sardines (the one you prefer)


-3 garlic


-a little olive oil and a little butter


-tomato sauce


-grated chedar cheese


prep:


boil some water and pour it in the pasta, put it to cook for about 5 mins (until its soft enough for you)


take the water out and add the garlic, some butter the tomato sauce (tip: put a little ketchup as well !!) and stir them together then the last thing you should add is tune or sardines and the olive oil.


put in a serving plate and put the cheese on top !!!


yummy yummy in my tummy!!


this is a traditional Italian dish called spaghetti al tonno (we use tuna in the tradition)


Bon apetito!
';Cheesy'; and ';low fat'; do not go together.... sprinkle plenty of grated parmesan (low fat) on your marinara-topped pasta.








Rao's Marinara Sauce





2 (28 ounce) cans imported Italian plum tomatoes with basil (preferably those labeled San Marzano )


1/4 cup fine-quality olive oil


2 ounces fatback or salt pork, optional


3 tablespoons minced onion


2 garlic cloves, peeled and minced


Salt and pepper (to taste)


6 leaves fresh basil, torn, optional


Pinch dried oregano





Remove tomatoes from the can, reserving the juice in which they are packed. Using your hands, crush the tomatoes, gently remove and discard the hard core from the stem end, and remove and discard any skin and tough membrane. Set aside.





Put oil in a large, non-reactive saucepan over medium-low heat. If using fatback, cut it into small pieces and add to the pan. Saut茅 for about 5 minutes or until all fat has been rendered. Remove and discard fatback.





Then add onion. Saut茅 for 3 minutes or until translucent and just beginning to brown. Stir in garlic and saut茅 for 30 seconds or until just softened. Stir in tomatoes, reserved juice, and salt. Raise heat, and bring to a boil. Immediately reduce heat to a very low simmer and cook for about 1 hour or until flavors have combined and sauce is slightly thickened. (If you prefer a thicker sauce, cook for an additional 15 minutes).





Stir in basil, oregano, and pepper, and cook for an additional minute. Remove from heat and serve.





Makes 7 cups - Servings: 7





--Rao's Restaurant, New York, NY - Good Morning America
Roasted Chicken and Bow Tie Pasta Salad (Low Fat):





2 hours 2 hours prep


6 servings





8 ounces uncooked farfalle pasta (bow tie pasta)


1/3 cup fresh orange juice


1/4 cup fresh lemon juice


2-3 tablespoons olive oil


1 tablespoon prepared mustard


2 teaspoons sugar


1 1/4 teaspoons salt, to taste


black pepper


1 1/2 teaspoons rice vinegar


2 cups shredded cooked chicken breasts


1 1/2 cups red seedless grapes or green seedless grapes, halved


1 cup thin diagonally cut celery


1/3 cup finely chopped red onions, to taste


1/3 cup coarsely chopped toasted walnuts


3 tablespoons chopped fresh chives


2 tablespoons chopped fresh parsley





1. Cook the paste to firm-tender; rinse with cold water, drain well.


2. In a bowl, combine the orange juice, and the next 7 ingredients (orange juice through rice vinegar); whisk to combine.


3. Add in the cooked pasta, chicken, grapes, celery, red onion, walnuts, chives and parsley; toss gently to combine.


4. Refrigerate for 2 hours before serving, to blend the flavors.
Well...pasta is fat-free...cheese is not! However...if you use a strong cheese such as Parmesan and olive oil..this would be fairly low-fat, healthful and tasty! Throw in a couple of anchovies if you like them as well. Yummy!
boil pasta, place some pancetta in hot oven til crispy, remove from tray, put asparagus on tray put in oven for 5 mins, drain pasta save some of the water, mix together egg yolk and wight watcher low fat cheese spread, pour over the pasta with the water to make a sauce, mix in pancetta, asparagus and some rocket. Its lovely. Tagliatelle, ham, mushrooms and ww low fat cheese mixed through.
Low fat and cheesy?!?!?


not a good combo if you ask me.
Roast some butternut squash, courgettes and tomatoes, season with black pepper and grate some cheese over when it comes out of the oven. Serve with wholewheat spaghetti. It's nice to add roasted pine nuts too, but that would up the fat content a little.
Pasta with Asiago Cheese and Spinach


From








3 cups boiling water


4 ounces sun-dried tomatoes, packed without oil (about 2 cups)


2 tablespoons extra-virgin olive oil


1/8 teaspoon salt


1/8 teaspoon freshly ground pepper


2 garlic cloves, crushed


6 cups hot cooked cavatappi (about 12 ounces uncooked ridged, spiral pasta)


1 (10-ounce) bag fresh spinach, torn


3/4 cup (3 ounces) grated Asiago cheese


1/2 cup (2 ounces) finely grated fresh Parmesan cheese





Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes. Drain and chop.


Combine tomatoes, oil, salt, pepper, and garlic in a large bowl. Add pasta and spinach; toss gently. Sprinkle with cheeses; toss gently.





Yield: 8 servings (serving size: 2 cups)





NUTRITION PER SERVING


CALORIES 302(28% from fat); FAT 9.3g (sat 3.6g,mono 4g,poly 0.9g); PROTEIN 14.4g; CHOLESTEROL 16mg; CALCIUM 257mg; SODIUM 606mg; FIBER 2.5g; IRON 2.7mg; CARBOHYDRATE 41.8g








Check out cookinglight.com. They have tons of recipes.
Brown pasta, low-fat cheese spread, cherry tomatoes, onion, garlic, i have that all the time and it's pretty good
YOU COOK IN ON LOW HEAT TO GET THE STARCH OUT DRAIN AND RINSE
this is an easy to make and a very tasty lowfat and low budget recipe.


boil pasta,when soft throw half of the water from the pot and let it simmer in low heat,add chopped onions,garlic and bell pepper.simmer for sometime to get the taste even.if you want you can include more vegetables and stuffs but i just stick onto this.after a while add tuna,canned tuna is fine, or boiled sausages or bacon cut to pieces will also do ok,when the water gets less add half cup of full cream milk and a spoonful of cream cheese or just ordinary cheese of any type. cook till the sauce gets gooey,serve it hot,so just prepare it when you are ready to eat.
the most low fat is just pasta with pasta sauce of the lowest fat - plain %26amp; simple but v. healthy