Does anyone have a really low fat pasta recipe?

Preferably with a cheesy sauce.Does anyone have a really low fat pasta recipe?
Here is just one, try the website for more! Hope this helps!!








GOLDEN PASTA





1 10-oz. package frozen acorn squash or 2 cups cooked winter squash, mashed


2 tablespoons fat-free Parmesan cheese


1 tablespoon minced fresh parsley (1 tsp. dried)


1/4 teaspoon nutmeg


2 cups dry pasta (rotini works well)


1-1/2 cups fatfree marinara sauce, homemade or commercial





Bring a large kettle of water to a boil. Add pasta and cook until al


dente. Drain.


While pasta is cooking, put frozen block of squash into a dish and


defrost in microwave for 1/2 the regular cooking time suggested on


package. Remove and mix in Parmesan, parsley and nutmeg. Finish heating


in microwave for balance of cooking time.


Serve atop pasta and top with marinara sauce, if desired. I use


just a tablespoon or so. My husband uses more.





OPTION: This becomes a delicious lasagna when the recipe is doubled and


the squash is layered with lasagna noodles and thin slices of zucchini and


marinara sauce, and repeated, ending with the marinara sauce. Bake until


bubbly, about 30 minutes.Does anyone have a really low fat pasta recipe?
Try the following





Gratin of Pasta with Leeks and Bacon


6 oz (175 g) pasta


2 medium leeks


1 x 300 g tub Sainsbury鈥檚 Leek and Fontal Sauce(or any supermarket Fresh Cheese Sauce)


1 x 130 g double pack of pancetti cubetti (Italian cured bacon)


1 x 250 g ball mozarella


1 x 60 g tub ready-grated Parmesan


salt and freshly milled black pepper


Pre-heat the oven to gas mark 5, 375掳F, 190掳C.





You will also need a heatproof gratin dish (I used an Apilco dish 7陆 x 7陆 inches/19 cm x 19 cm) base measurement).


First put a large pot with 4 pints (2.25 litres) of water in it on to boil. Then begin with the only real work you鈥檒l have to do and that鈥檚 trim most of the green part off the leeks, slit them lengthways to halfway down, and fan out the layers under a cold running tap to get rid of any grit. Now slice them in halves lengthways all the way down and slice the halves into small squares about the size of your thumbnail. Next cut the mozzarella into slices and those slices into halves.





When the water boils, add salt and throw in the pasta 鈥?a timer would be useful here as it only needs 6 minutes. Meanwhile heat up a solid, medium frying pan (no fat in it) and when it鈥檚 good and hot, add the pancetta and let it cook in its own fat for about 5 minutes, shaking the pan from time to time. Then add the leeks, stir well and let these cook for a further 5 minutes.





When the pasta has had its time, drain it in a colander, then tip it swiftly back into the saucepan, leaving a little moisture still clinging to it. Stir in the Leek and Fontal Sauce, followed by the leeks and pancetta plus half the grated Parmesan and a good seasoning of salt and pepper. After a good old stir, tip the lot into a heatproof gratin dish (I used an Apilco dish 7陆 x 7陆 inches/19 cm x 19 cm) base measurement). Scatter the slices of mozzarella over the top followed by the rest of the Parmesan and bake in the oven on a high shelf for 20 minutes. (Note: if you would like to make this ahead of time, it will need 30-40 minutes in the oven to heat through from cold).





We served this with a plain lettuce and rocket salad with cubes of avocado in it and, of course, something very Italian and red to drink.





or Pasta primavera


150g/5录 oz fine green beans


3 medium courgettes


1 large clove of garlic


75g/2陆 oz parmesan


2 tbsp olive oil


500g/17陆 oz packet of fresh wholemeal pasta


150g/5录 oz baby carrots


150g/5录 oz asparagus tips


4 tbsp cr猫me fra卯che





Method


1. Bring a large pan of water to the boil. Trim the green beans, slice the courgettes into 1cm slices and finely chop the garlic. Grate the parmesan.


2. Heat the oil in a medium-sized frying pan and fry the courgettes over a high heat for five minutes, adding the garlic halfway through. Both should be a nice golden colour.


3. When the water boils, add the green beans and carrots, bring back to the boil and cook for one minute. Add the asparagus tips and the pasta and boil for 3-4 minutes.


4. Drain the pasta and vegetables in a colander, reserving 4 tbsp of the cooking water. Return to the pan and add the courgettes and garlic. Mix the cooking water with the cr猫me fra卯che and fold through the pasta. Sprinkle with the grated Parmesan and serve
This is a very low calories vegetarian recipe so you can sprinkle some more parmesan cheese on top if desired. It contains only 186 calories per serving so if you want to have meat or seafood, you may serve it as side dish with grilled salmon or prawns.





';Low fat'; means to reduce the portions of oil, butter, cream, animal fat, or any ingredients that are full fat in your recipe, Typical cheesy sauce would not be a ';low fat'; one, unless you use reduced-fat cheese like below recipe. If you are carving the thick cheesy gravy sauce, you may add non-fat yoghut or try cottage cheese (it is lower in calories).





%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Baked ratatouille and penne %26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt; (Serves 6)





3 cups cooked penne or other short pasta of your choice


1 medium eggplant, cut into 3 cm in cubes


1 large zucchini, cut into 3 cm in cubes


2 tablespoons extra virgin olive oil


1 onion, chopped


1 red pepper, cut into 3 cm in cubes


1 green pepper, cut into 3 cm in cubes


12 cherry tomatoes, halved


2 cloves garlic, crushed


1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme


1/2 cup reduced-fat ricotta cheese


2 tablespoons finely chopped basil (fresh)


salt





1) Preheat oven to 180 degree C/ 360 degree F / Gas 4. Lightly spray or brush a deep casserole dish with unsaturated oil. Place penne in the base of dish.


2) Place eggplant and zucchini in a colander over a bowl. Sprinkle with salt. Stand fro 15-20 minutes, rinse under cold running water. Drain, pat dry with absorbent kitchen paper.


3) Heat oil in a large nonstick frying pan over a medium heat. Add onion and eggplant stir fry for 2 minutes, then, add red and green pepper and zucchini and stir fry for 2 more minutes or till vegetable start to soften. Remove vegetable mixture from pan. Set aside.


4) Add tomatoes, garlic and thyme to pan, cook until tomatoes start to collapse, return vegetable mixture to pan. Mix to combine (stir quick).


5) Spoon vegetable mixture over penne in casserole dish, pushing the first few spoonfuls into the pasta. Top vegetable mixture with spoonfuls of ricotta cheese, scatter with basil. Bake for 5 -10 minutes or until cheese starts to brown.





Content per serving : Cal. 186 / Carb. 29 / Total fat 4.7g Sat. fat 1.2 g / Sodium 50 mg / Fiber 1.6 g





Here is the calories chart (you may like to know how much calories you would intake from your meals)





100g steamed rice = 165 calories


100g egg pasta, boiled = 131 calories / dried, 351 calories


100g wholemeal pasta, boiled = 130 calories / 318 calories


30g Parmesan cheese = 133 calories


100g reduced-fat, ricotta cheese = 127 calories





100 g potatoes = 77 calories


100 g yogurt = 60 calories


1 egg (boiled) = 81 calories


1 banana = 100 calories


100 g strawberries = 35 calories


100 g apples = 50 calories


100 g watermelon = 31 calories


100 g cucumber = 11 calories


100 g celery = 13 calories


100 g lettuce = 13 calories


100 g tomatoes = 16 calories


100 g green pepper = 21 calories


100 g cabbage = 24 calories


100 g chicken breast (raw / skinless) = 120 calories


100 g beef filet (raw) = 134 calories


100 g salmon (raw) = 167 calories


100 g shrimps (raw) = 93 calories


100 g oyster (raw) = 78 calories





1 teaspoon sugar = 12 calories


1 teaspoon butter = 30 calories


1 teaspoon honey = 21 calories


1 teaspoon mayo = 35 calories


1 teaspoon olive oil = 37 calories


1 teaspoon rice vinegar = 2 calories





Salt / curry powder / black pepper contain no calorie
Try chinese style stir fried vegetables over your pasta, and sprinkle a small amount of parmesan over the top if you are really a cheese addict.
Fettuccine with Light Alfredo Sauce





Serves 4





1 pound Fettucine, Linguine or Spaghetti, uncooked


1 cup evaporated skim milk


1/2 cup chopped fresh parsley


1/4 tsp. white pepper


1/2 cup grated Parmesan cheese


4 oz. green onions, sliced (white parts only)


White pepper to taste





Prepare pasta according to package directions; drain. In a large saucepan, bring the evaporated milk to a simmer over moderate heat. Stir in the Parmesan cheese, green onions and parsley. As soon as it has melted, and the sauce is thick and creamy, pour over cooked pasta. Season to taste with white pepper.








Angel Hair with Fresh Spinach, Peas and Goat Cheese





Serves 6





1 pound Angel Hair or Thin Spaghetti, uncooked


1/2 cup soft goat cheese or herbed cheese spread, such as Boursin, at room temperature


1/4 cup skim milk


1 tbsp. finely chopped fresh basil or 1 tsp. dried basil


1 13 3/4-oz. can chicken broth


6 cups (loosely packed) finely shredded spinach, or a mixture of spinach and arugula *


1 cup frozen peas, defrosted


3 cups thinly sliced fresh mushrooms


1/4 cup thinly sliced fresh chives or dried chives





Whisk the cheese, skim milk and basil in a small bowl until smooth.





Prepare pasta according to package directions. Drain thoroughly. Heat the chicken broth in the pot over medium heat to simmering. Add the mushrooms and simmer, uncovered, 2 minutes. Add the peas, goat cheese mixture and pasta and toss to coat until the cheese is melted and the pasta is coated with the sauce. Fold in the spinach. Check the seasoning. Divide the pasta among serving dishes, sprinkle each with chives and serve.





* Stem the spinach and/or arugula. Wash the greens in several changes of cool water to remove all dirt. Drain the greens well, preferably in a salad spinner. Stack several leaves and cut the crosswise into thin strips.





Each Serving Provides:


402 Calories


18.7 g Protein


67.6 g Carbohydrates


6.5 g Fat


10.2 mg Cholesterol


335 mg Sodium


Calories from Fat 15%
i have a lot of them...contact me....well you can use cottage cheese and tomato pieces and eat it cool...or vegetables in many ways..contact me i'll give you a lot of them
Heres a wicked recipe -





Take some chicken broth (I use the knorr powder mixed with water)


put it in a sauce pan


add some flour - not too much - just to thicken the sauce


add a small spoon of low fat cream cheese


garlic (optional)


small bit of parmesan cheese


add chicken, shrimp, whatever you want, spices and what not.





whisk it around until its thick and the cream cheese has melted.





Its SOOOOOO good and it tastes just like alfredo sauce - but its SOOO much healthier.