Broccoli Slaw Pasta

serves 2 as a main dish or 4 as a side
4 Points Plus per serving, give or take, dependent on cheese and sauce

You will need
Olive oil
One bag of broccoli slaw
Pasta sauce to taste (pour till it feels right)
Garlic to taste (1-2 tbsp)
salt and pepper
Your choice of cheese (I chose parmesan)
I start by pouring a wee bit of olive oil into my deep saucepan.

Okay, this is not a wee bit. I missed the “oil shot” the first time. I took half this oil out of the pan before I commenced my cooking.
Heat your oil on medium until it shimmers. Coat the pan, then dump your broccoli slaw in. Add garlic and salt and pepper to taste.

this is half a bag of broccoli slaw, as i was cooking for one. sidenote: cut it out with the red cabbage, bagged salad makers! irritating
Stir until it all glistens with oily goodness. Cover your saucepan and let your broccoli slaw soften for about five minutes–you want these a little softer than al dente.
It will turn a fabulous green color. I love how broccoli does this.

picture does no justice
When softened, add your sauce. Yeah I use Hunt’s No Added Sugar Pasta Sauce from a can. No shame.

plop
Then stir.

fancy
Then let it heat up a bit more. Finally, turn off the heat and add your cheese.

check out that money shot!
Stir and serve hot.

The possibilities are endless for broccoli slaw. For a spicy side veg, mix it with salsa verde or regular salsa. Mango salsa would also work.

I recently saw this recipe on Skinnytaste for Buffalo Turkey Burgers with Blue Cheese Broccoli Slaw. I’m getting on that real quick.

You can also put it on top of burgers or sandwiches raw for a nice crunch, or add it to salads for extra veggie power. Try it–you might like it.

http://eatdrinkbite.com/2012/05/18/broccoli-slaw-pasta/

Sun Dried Tomato and Spinach Whole Wheat Pasta

If you are making this pasta you can add pepper flakes and a little bit of Parmesan cheese as well. Never-the-less this has always been a hit when served at parties. Hope you like it.

Ingredients:

1 lb whole wheat penne pasta
1 lb chopped frozen spinach, drained
1 lb part skim mozzarella cheese, cut into cubes
1 lb chopped fresh tomatoes
1 can jumbo pitted olives , chopped
1 1/2 cup sun dried tomatoes (you can add more if you like, I normally do)
4 - 6 tablespoons olive oil
4 garlic cloves
Salt to taste

Place whole wheat pasta on pot with boiling water and cook until aldente stage.

While the pasta is cooking chop mozzarella cheese, olives, and tomatoes. Place on a big pot. Drain the spinach and add to the pot with the other ingredients. Place olive oil, sun dried tomatoes and garlic in the food processor and pulse until completely pureed. Add pasta to pot followed by the sun dried tomato mixture and salt. Combine all ingredients and serve.




http://eatgood4life.blogspot.com/search/label/Meals%20under%2030%20min?updated-max=2010-12-10T06:29:00-08:00&max-results=20&start=19&by-date=false

Baked Penne with Roasted Veggies

Baked Penne with Roasted Vegetables
Printable Recipe

Ingredients:
1lb penne pasta
3c pasta sauce (homemade or store bought. I try to find the lowest sugar content in the sauce.)
8oz mozzarella cheese, grated
2 bell peppers, sliced (I used red and yellow)
1 large onion, sliced
1/2c-3/4c carrots, sliced thinly
1/2-3/4c frozen peas (don’t thaw)
olive oil
salt, pepper, red pepper flakes

Directions:
Preheat oven to 400 degrees.

Place peppers, onion, and carrots on a baking sheet (if you want, go ahead and line it with foil). Drizzle with olive oil (don’t go overboard here, just a little drizzle). Toss veggies a bit to coat with the oil. Sprinkle with a pinch of salt and pepper. If you want a little kick, sprinkle a pinch of red pepper flakes across as well. (note: it is VERY good this way). Roast about 20 minutes, or till veggies are softened.

Meanwhile, cook pasta about 8 minutes in salted boiling water. Drain and toss with pasta sauce. Stir in roasted vegetables. Stir in frozen peas. Pour pasta mixture (it is heavy. This movement is not for pansies…although…I am a huge pansy and I could do it
all by myself. Strike the pansy note)…

Where was I? Ah yes… Pour the heavy, okay-for-pansies-to-lift pasta mixture into a 9 x 13″ or large baking dish. Top with cheese. Bake at 400 degrees for 10-15 minutes, or till cheese is bubbly and you can’t wait anymore.

Makes enough to serve 8. (Yet another reason to cut it in half or freeze half)

http://www.onelovelylife.com/?p=223

Garden Rotini

Garden Rotini
1⁄4 c whole wheat rotini pasta
3⁄4 c 1% cottage cheese
1 Tbsp salt-free Italian seasoning
1⁄2 c shredded zucchini
1 c canned no-salt-added diced tomatoes,
drained
1⁄4 c shredded reduced-fat mozzarella cheese
20 kalamata olives, sliced (about 3⁄4 c)
1. Prepare rotini according to package directions.
Drain and set aside.
2. Combine cottage cheese and Italian seasoning
in microwaveable dish. Stir in rotini and zucchini.
Top with tomatoes and sprinkle with mozzarella.
Microwave on high 3 minutes, or until warmed
through. Evenly divide pasta onto 2 plates and
sprinkle olives on top.

Calories: 223 per serving

Make It a Flat Belly Diet Meal
Serve with 4 oz sliced Applegate Farms Organic
Roasted Turkey, rolled up (100 cal), and 1 c sliced
red bell pepper (40 cal). Total calories: 363