Mediterranean Orzo Pasta With Feta Cheese

Orzo pasta is prepared using several zesty ingredients with red onions used to create the crunchy sound in each bite you take. The feta cheese, olives, and artichokes salad help to enhance the flavor of the pasta.

Ingredients

• 1 cup of orzo pasta (uncooked)
• 2 cups of baby spinach (prewashed and chopped)
• 1/2 cup of sun-dried oil-packed tomatoes (halved, chopped, and drained)
• 3 tbsp of red onion (chopped)
• 3 tbsp of kalamata olives (chopped)
• 1/2 tsp of ground black pepper
• 1/4 tsp of salt
• 1 can of artichoke hearts (marinated and undrained)
• 3/4 cup of feta cheese (crumbled and divided)

Preparation

1. Prepare the pasta following the instructions on the package, but omit the fat and salt from it.
2. Drain and rinse the pasta under cold water.
3. Combine the pasta, spinach, tomatoes, olives, black pepper, and salt in a bowl.
4. Drain the water of the artichokes, reserving some to use as marinade.
5. Chop the artichokes.
6. Add the artichokes, the marinade, and 1/2 cup of feta cheese into the pasta mixture and toss to coat.
7. Sprinkle the pasta with feta cheese and serve.

Creamy Macaroni And Cheese

Children are always ready to dig into traditional macaroni and cheese. However, parents may be reluctant to make it due to the amount of calories stored in it. With this macaroni and cheese recipe, you do not have to deprive your children off their favorite dinner. This low calorie, yet creamy recipe will hit all the right spots with your children.

Ingredients

• 3 cups of butternut squash (cubed and peeled)
• 1 1/4 cups of chicken broth (fat-free and lower-sodium)
• 1 1/2 cups of milk (fat-free)
• 2 cloves of garlic cloves (peeled)
• 2 tbsp of Greek yogurt (plain and fat-free)
• 1 tsp of kosher salt
• 1/2 tsp of ground black pepper
• 1 1/4 cups of Gruyère cheese (shredded)
• 1 cup of pecorino Romano cheese (grated)
• 1/4 cup of Parmigiano-Reggiano cheese (grated and divided)
• 1 pound of cavatappi (uncooked)
• 1 tsp of olive oil
• 1/2 cup of Japanese breadcrumbs (panko)
• 2 tbsp of parsley (chopped)
• Cooking spray

Preparation

1. Preheat your oven to 375 degrees Fahrenheit.
2. Combine milk, broth, squash, and garlic in a saucepan, place over medium-high heat, and bring it to a boil.
3. Decrease the heat to medium, allow it to simmer for 25 minutes, and remove from the stove.
4. Place the squash in your blender, add salt, black pepper, and yogurt into it, and remove the centerpiece of the blender before you blend to allow the steam to escape.
5. Place the blended mixture in a bowl, add in the pecorino Romano, Gruyère, and 2 tbsp of Parmigiano-Reggiano, and stir to combine.
6. Follow the instructions on the package to cook the pasta, but omit the salt and fat.
7. Drain it; add pasta to the blended mixture, and mix to combine.
8. On medium heat, place a skillet containing oil.
9. Add the panko and cook it for about 2 minutes.
10. Remove it from heat and coat it with cooking spray.
11. Bake the dish at 375 degrees Fahrenheit for about 25 minutes.
12. Garnish it with parsley and serve.

Thai Lemon And Coconut Pasta

You may think of the ingredients strange, but as soon as you taste it, you will grow to love the combination of strange ingredients to create this pasta dish.

Ingredients

• 8 oz. packet of spaghetti
• 1 cup of coconut milk
• 1 cup of white wine (dry)
• 1/4 cup of lemon juice
• 2 tbsp of olive oil
• 3 garlic cloves (minced)
• 1 tsp of sugar
• 1/4 tsp of salt
• 1/8 tsp of red pepper flakes
• 1/8 tsp of black pepper
• 1 1/2 cups of chicken (cooked and shredded)
• 2 tomatoes (diced)
• 1/2 cup of bean sprouts
• 1/4 cup of basil (chopped)
• 1/4 cup parsley (chopped)
• 3 green onions (chopped)
• 1 packet of arugula
• 1 zest of lemon

Preparation

1. Cook the spaghetti following the instructions on the package.
2. Add in white wine, coconut milk, lemon juice, garlic, sugar, olive oil, red pepper flakes, black pepper, and salt into the saucepan and place it over medium-heat.
3. Allow it simmer for 6 minutes.
4. Place the chicken, bean sprouts, tomatoes, basil, green onions, and parsley into the pasta and cook over low-heat for about 5 minutes.
5. Add in coconut sauce and mix to combine.
6. Serve the pasta with arugula and garnish it with lemon zest.

Stroganoff Made With Beef

Ingredients

• 12 oz. egg noodles (cooked and drained)
• 6 oz. of mushrooms (sliced)
• 1 onion (chopped)
• 1/4 cup of butter
• 2 pounds of lean ground beef
• 4 tbsp of all-purpose flour
• 2 cups of beef broth
• 1 cup of sour cream
• Salt and black pepper to taste

Preparation

1. Boil water in a pot to cook the egg noodles for 8 minutes and drain the water.
2. Prepare the sauce by adding onions, mushrooms, and 2 tbsp of butter in pan over medium-heat, until they soften.
3. Use the same pan to melt rest of the butter.
4. Cook the beef in the pan, until it turns brown.
5. Add in the flour and add in the beef broth.
6. Add sour cream and the onion and mushroom mixture into it.
7. Season it with black pepper and salt.
8. Pour it over the egg noodles.
9. Serve.

Cajun Inspired Seafood Pasta

Ingredients

• 2 cups of full-fat whipping cream
• 1 tbsp of basil (chopped)
• 1 tbsp of thyme (chopped)
• 2 tsp of salt
• 2 tsp of black pepper
• 1 1/2 tsp of red pepper flakes (crushed)
• 1 tsp of white pepper
• 1 cup of green onions (chopped)
• 1 cup of parsley (chopped)
• 1/2 pound of shrimp (peeled and deveined)
• 1/2 pound scallops
• 1/2 cup of Swiss cheese (shredded)
• 1/2 cup of Parmesan cheese (grated)
• 1 packet of fettuccine pasta

Preparation

1. Follow the instructions on the packet to cook the pasta.
2. Add cream into a pan, cook it over medium-heat, and stir frequently.
3. Decrease heat, add salt, herbs, peppers, parsley, and onions and cook for 8 minutes.
4. Add the cleaned and deveined shrimps and scallops, cooking them until they have color.
5. Add in all the cheeses and blend to melt.
6. Pour the sauce over pasta and serve.

Baked Ziti Served With Veggies

Ingredients

• 4 oz. of ziti (uncooked)
• 1 tbsp of olive oil
• 2 cups of yellow squash (chopped)
• 1 cup of zucchini (chopped)
• 1/2 cup of onion (chopped)
• 2 cups of tomato (chopped)
• 2 cloves of garlic (minced)
• 1 cup of mozzarella cheese (part-skim, shredded, and divided)
• 2 tbsp of basil (chopped)
• 2 tsp of oregano (chopped)
• 3/4 tsp of salt (divided)
• 1/8 tsp of red pepper (crushed)
• 1/4 cup of ricotta cheese (part-skim)
• 1 lightly beaten egg
• Cooking spray

Preparation

1. Follow the instructions on the packet to cook the pasta, but omit salt and fat.
2. Preheat your oven to 400 degrees Fahrenheit.
3. Place a skillet on the stove over medium-high heat.
4. Add oil, squash, onion, and zucchini into the pan, and sauté for about 5 minutes.
5. Add garlic, tomato, and sauté for about 3 minutes.
6. Remove the skillet from heat; add pasta, 1/2 tsp of salt, 1/2 tsp of red pepper, herbs, and 1/2 cup of mozzarella.
7. Add the ricotta, the rest of the salt, and the egg.
8. Add them into the pasta mixture and place one spoonful of the mixture into a ceramic baking pan (8 inch).
9. Using cooking spray to coat it, garnish it with the rest of the mozzarella cheese, and bake at 400 degrees Fahrenheit for about 15 minutes.
10. Serve.