I need a variety of pasta/spaghetti recipes urgently PLEASE?

I'm trying to cut down some calories...so no carbonara with cream and cheese. Something like really healthy. What i have in mind right now is spaghetti oleo (olive oil, garlic, onions, mushroom, chicken) and bolognese (minced meat). But that's all i know. I don't really know how to do it or is there perhaps additional herbs or spices needed.





If you have the recipe of spaghetti oleo and spaghetti bolognese or anything equivalent please give it to me.





If you have some other kind of spaghetti/ pasta recipes that you invent on your own or has been your personal favorite, please give it to me too.





It has to be healthy recipes though. I'm trying to cut down the calories i have accumulated in these few recent weeks.





Thank you. Your informative answers are highly appreciated. =)I need a variety of pasta/spaghetti recipes urgently PLEASE?
I've been trying to cut back too...just watch the oil..even though olive oil is a healthy fat, it has the same amount of calories and fat as any other oil...14 grams of fat per tablespoon. Here's a recipe you might enjoy...





**Whole Wheat Spaghetti with Swiss Chard and Pecorino**





1 tablespoon olive oil


2 onions, thinly sliced


2 bunches Swiss chard, trimmed and chopped (about 14 cups)


3 garlic cloves, minced


1 (14 1/2-ounce) can diced tomatoes with juices


1/4 cup dry white wine


1/4 teaspoon dried crushed red pepper flakes


Salt and pepper


8 ounces whole-wheat spaghetti


1/4 cup pitted kalamata olives, coarsely chopped


2 tablespoons freshly grated Pecorino cheese


2 tablespoons toasted pine nuts





Heat the oil in a heavy large frying pan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the chard and saute until it wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper.


Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti. Add the spaghetti to the chard mixture and toss to combine.





Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts and serve.





***Penne Puttanesca***





1/2 pound young zucchini, sliced 1/4-inch thick, into 1/2 moons


2 cloves garlic, sliced paper thin


12 large leaves basil, torn in 1/2


1 pound can tomatoes, roughly chopped, retaining seeds and liquid


1/2 cup extra-virgin olive oil


2 tablespoons salt packed giant capers, rinsed of salt and drained


1/4 cup tiny black olives


1/2 lemon, juiced


2 tablespoons kosher or sea salt


1 pound dried penne pasta


2 tablespoons crushed red pepper flakes


Freshly cracked black pepper





In a large bowl, combine the zucchini, garlic, basil, tomatoes, olive oil, capers, olives, lemon juice, salt. Allow to stand in cool place for 1/2 hour.


Meanwhile, bring 6 quarts water to boil in spaghetti pot and add 2 tablespoons salt. Drop the penne in the pot and cook according to the package instructions until ';al dente';, about 10 to 12 minutes. Drain the pasta in a colander and add the pasta to the cool vegetables in the mixing bowl. Toss in chili flakes more basil and cracked black pepper. Stir gently to mix well and serve immediately.





Note: this dish is not served hot.





This next recipe is nice...it gets its creaminess from pureed squash..so you get the richness without the guilt.





***Rigatoni with Squash and Shrimp***





3 tablespoons olive oil, plus 3 tablespoons


1 pound butternut squash, trimmed and cut into 1-inch cubes


2 garlic cloves, minced


1 teaspoon salt, plus 1 teaspoon


1/4 teaspoon freshly ground black pepper, plus 1/2 teaspoon


1 cup vegetable stock


1 pound rigatoni


1 pound prawns, peeled and deveined


3/4 to 1 cup whole milk


1/2 cup chopped fresh basil leaves


1/4 cup grated Parmesan





Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and tender, 5 to 7 minutes. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree.


Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.





Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of freshly ground black pepper. Add the prawns to the pan and cook until just pink, about 3 minutes.





In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked prawns, basil, and cheese. Stir until warm and serve.I need a variety of pasta/spaghetti recipes urgently PLEASE?
My favorite, which I just made last night, has zucchini in it :) I used Hunt's spaghetti sauce, seasoned it with garlic pepper, added cubed zucchini, and simmered for about 1/2 hour or until zucchini is tender. It was YUMMY! And the kids liked it too!
Pasta doesn't JUST go with red and cream sauces, you know: And this is the perfect time of year to utilize those fresh tomatoes, zucchini, etc........





Pasta Primavera





Tomato Salad/Sauce:


1 pound ripe tomatoes (2 or 3 tomatoes)


1 medium zucchini, roughly chopped


1/2 cup cubed mozzerella cheese


1 teaspoon finely chopped garlic cloves


3/4 teaspoon salt


1/2 teaspoon freshly ground black pepper


1/3 cup extra-virgin olive oil


1 cup shredded basil leaves





Pasta:


Salt


8 cups water


1 pound penne or bow-tie pasta


1/3 cup freshly grated Parmigiano-Reggiano








For the Tomato Salad/Sauce: Cut the tomatoes in 1/2 crosswise, parallel to the stems, and gently press the seeds out. Cut the flesh into 1/2-inch pieces, and put them in a bowl large enough to hold the finished dish. Add the remaining salad ingredients and toss well.





For the Pasta: Salt the water and bring to a boil. Add the pasta, stir well, bring back to a boil, and boil, uncovered, stirring occasionally, for about 10 minutes, more or less, depending on how firm you like your pasta. Add a 6-ounce ladle of the hot pasta water to the tomato salad. Drain the pasta in a colander, and add it immediately to the tomato salad. Toss thoroughly, and divide the pasta among 4 soup plates. Sprinkle generously with the cheese, and serve immediately.








Shrimp Scampi: (with linguine, but sometimes it smells sooooooooooo good while cooking that it never makes it to the table with the linguine.....it gets eaten out of the pan.....Talk about saving calories!!!)





1 pound linguini or fettucine








3 tablespoons butter


2 tablespoons extra virgin olive oil, plus more for drizzling


1 large shallot, finely diced


4 cloves garlic, sliced


Pinch red pepper flakes, optional


20-30 large shrimp, about 1 1/2 pounds, peeled and deveined, tail on


Kosher salt and freshly ground black pepper


1/2 cup dry white wine


1 lemon, juiced


1/4 cup finely chopped parsley leaves





For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water.


Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.











And a Lemon Basil Pasta Salad:





1 pound farfalle (bow tie) or penne pasta








4 plum tomatoes, cut into 1 inch dice


8 basil leaves, cut into chiffonade


1 lemon, juiced


1/4 cup extra-virgin olive oil


3 teaspoons salt


Fresh basil leaves, for garnish





Fill a large pot 3/4 of the way with water and place over high heat. Add plenty of salt and bring to a boil. Add the pasta and cook 8 to 10 minutes, until al dente. Drain the pasta and rinse under cold water to cool down.


Put the pasta in a large serving bowl and add the tomatoes, basil, lemon juice, olive oil and salt. Toss well and garnish with fresh basil leaves.











Christopher
This is a favorite recipe of mine:





Balsamic Tortellini





INGREDIENTS


1 tablespoon olive oil


1 onion, chopped


3-4 plum tomatoes


1 (9 ounce) packages cheese-filled tortellini


2 tablespoons balsamic vinegar








DIRECTIONS


Heat oil in a large skillet over medium heat. Saute onion until onion is translucent; set aside.





Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.





Add cooked tortellini and tomatoes to skillet. Toss with 2 tablespoons olive oil and heat through. Place in serving dish or bowl, sprinkle with vinegar and serve immediately.








NOTE: In place of the cheese filled tortellini, you could get a different kind of tortellini (they have veggie stuffed ones and other varieties that eliminate cheese.)
Do it simple but delicious.


Use a large jar of Prego Spaghetti sauce with mushrooms.





Fry up 1-lb of Hamburger in large deep skillet.


sprinkle with salt pepper and garlic powder.


Fry until good and brown.


Add Prego to skillet and put in 3-T of sugar (to cut the acid of the tomatoes). Add 1-t of basil and stir until blended.


Refrigerate overnight to blend flavors. (makes a big difference)


The next day cook covered at a low simmer for 4-6 hrs.


Add more basil/sugar and or Oregano to taste.


Serve over fresh cooked pasta and add garlic bread and green salad.


This sauce tastes like home cooked when additional spices are added to taste.



The shrimp are optional


spaghetti oleo





Spicy Shrimp:


2 pounds jumbo shrimp, peeled and deveined


1 lemon, juiced


1/4 cup chopped flat-leaf parsley (a couple of handfuls)


1 teaspoon crushed red pepper flakes


4 cloves garlic, crushed and peeled


Coarse salt, about 1 teaspoon


2 tablespoons (a couple of generous drizzles) extra-virgin olive oil


Aglio Olio:


1/4 cup (4 turns around the pan in a light stream) extra-virgin olive oil


1 (2-ounce) tin anchovy fillets


6 to 8 large cloves garlic, crushed and minced


1/2 teaspoon crushed red pepper flakes


1/4 cup finely chopped flat leaf parsley, a couple of handfuls


Coarse salt


1 pound spaghetti, cooked to al dente


Tomato and Onion Salad, as an accompaniment


Crusty bread, as an accompaniment





Combine shrimp with next 6 ingredients and toss to coat shrimp evenly.


Heat a large, nonstick skillet over medium high heat, then add half of the shrimp. Cook shrimp 3 minutes until pink and just firm. Remove shrimp to a warm platter and repeat process with remaining shrimp.


Return pan to heat and reduce heat to medium low. Add 1/4 cup extra-virgin olive oil. Add anchovies, garlic, and pepper flakes to oil. Break up anchovies with a wooden spoon until they melt away into the oil and garlic mixture.


Toss spaghetti in the pan with parsley and the garlic oil, then season with a little coarse salt, to your taste. Top servings of garlic and oil spaghetti with spicy shrimp and serve with Tomato and Onion Salad and Crusty Bread.


Cook's Notes: Prepare the shrimp while the pasta is cooking.


Prep your garlic and parsley for aglio olio and set them, as well as drained pasta and remaining ingredients all within arm's reach of your stove top.


The aroma will be intense! Cooked anchovies have a salted-nutty (rather than fishy) taste that compliments the garlic as it sweetens and softens.








Tomato and Onion Salad:


5 medium plum tomatoes, halved lengthwise, gently seeded, and thinly sliced


1 small white skinned onion, peeled, halved lengthwise, and thinly sliced


1/4 cup chopped flat-leaf parsley (a couple of handfuls)


A generous drizzle extra-virgin olive oil, about 2 tablespoons


Coarse salt and black pepper


Crusty Bread, as an accompaniment





Toss the tomatoes and onions with the chopped parsley, oil, salt, and pepper. Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.


Yield: 4 servings





spaghetti bolognese





1 tablespoon olive oil


4 ounces bacon or pancetta, diced


1 1/2 cups chopped yellow onions


3/4 cup diced carrots


3/4 cup diced celery


1 tablespoon minced garlic


1 teaspoon salt


1/2 teaspoon ground black pepper


2 bay leaves


1/2 teaspoon dried thyme


1/4 teaspoon dried oregano


1/2 teaspoon ground cinnamon


1/2 teaspoon ground nutmeg


1 pound ground beef or ground veal


1/2 pound pork sausage, removed from the casings, or ground pork


2 tablespoons tomato paste


1 cup red wine


2 (14 1/2-ounce) cans crushed tomatoes and their juice


1 (14 1/2-ounce) can tomato sauce


1 cup beef or chicken stock or broth


2 teaspoons sugar


1/4 cup heavy cream


2 tablespoons unsalted butter


3 tablespoons chopped fresh parsley leaves


1 pound spaghetti


1 cup freshly grated Parmesan





In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds. Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring, for 1 to 2 minutes. Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes.


Add the tomatoes and their juices, the tomato sauce, beef broth, and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours. Add the cream, butter, and parsley, stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve.





Meanwhile, bring a large pot of salted water to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until al dente, 8 to 10 minutes. Drain in a colander.





Add the pasta to the sauce, tossing to coat. Add 1/2 cup of the cheese and toss to blend. Divide among pasta bowls and serve with the cheese passed tableside. (Alternatively, toss only the desired portion of pasta with a bit of the sauce at a time in a serving bowl, reserving the remainder for another meal.)





Hope i helped.












Easy Chicken and Pasta


Low Calorie Recipe


Ingredients:


1/2 teaspoon olive oil


1 pound ground chicken breast, skinless, cooked


1/2 cup onions - chopped


1/2 cup red and green bell peppers, chopped


10 -3/4 ounce low-fat cream of mushroom soup


1/2 cup water


1cup twist pasta, cooked


1-1/2 cup frozen mixed vegetables, thawed





This recipe serves 4.








Directions:


In a skillet, heat oil over low heat. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender.





Stir in soup, water, pasta, and mixed vegetables. Cover and cook over low heat for 5 minutes.





Nutrition information per serving:


Calories: 288


Fat: 3g


Calories from fat: 10 percent


Protein: 31g


Carbohydrate: 28mg


Cholesterol: 66mg


Sodium: 206mg














Kicked Up Aglio E Olio Recipe





1 lb of linguine, angel hair, any thin long pasta


6-8 T extra virgin olive oil (a few swigs around the pan)


1 shallot, chopped finely (if you don't have a shallot, 1/4 - 1/2 of a yellow onion would be fine)


2 T of garlic - about 4 nice sized cloves of garlic


2 t. crushed red pepper - less if you don't like it quite spicy (add in 1/2 t. at a time until it's to your taste)


2 cups of frozen peas, partially thawed


the juice of 1 1/2 - 2 lemons, to taste


a handful of fresh parsley, chopped





Cook your pasta in a nice large pot according to the package directions. Once cooked, put it in a strainer and turn down your stove eye to medium heat.


Put the pot back on the eye, pour in your olive oil, and after it's warmed up (it shouldn't take long), throw in the shallot. Let it cook for 2 minutes.


Add in the garlic and crushed red pepper, and let it cook for another minute.


Add the peas and cook until they're warmed through.


Add in the lemon juice and parsley, mix together, and taste. If it's too lemony, add in another tablespoon of olive oil.


Once it's to your taste, put the strained pasta back into the pot, and toss it with tongs so the pasta gets thoroughly covered with the sauce.


Garnish with extra parsley and slices of lemon.








And check this page out w/ lots of healthy low-cal pasta recipes for you to choose from


http://www.eatingwell.com/recipes/collec鈥?/a>