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Farfalle with Watercress, Cherry Tomatoes, and Feta
Ingredients
8 ounces farfalle pasta
1 cup crumbled reduced-fat feta cheese
2 pints cherry tomatoes, halved
3 cups watercress leaves (from 2 small bunches)
1/4 teaspoon black pepper
Make It
Cook pasta according to package directions. Place the cheese in a large bowl; top with the watercress. Before draining the pasta, take 1/4 cup of the cooking water from the pot and pour it over the watercress. (Watercress will wilt slightly and cheese will get soft.) Place the tomatoes in a colander. Drain the pasta over the tomatoes for a super-quick blanch. Toss with the watercress and cheese; sprinkle with pepper and serve.
Simple Sub: You can use regular balsamic vinegar in the pasta, though it may darken the dish. White wine vinegar would also work.
Serve with Browned Butter and Lemon Brussels Sprouts: Heat a large skillet over medium-high heat. Add ¼ cup water and 1½ pounds trimmed, halved Brussels sprouts to pan; cover and cook 5 minutes. Add 2 tablespoons unsalted butter, ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper to pan; cook, uncovered, 2 minutes. Increase heat to high; cook 1 minute, stirring frequently. Stir in 1 teaspoon grated lemon rind and 1 tablespoon fresh lemon juice. SERVES 6 (serving size: about 2/3 cup) CALORIES 84; FAT 4.2g (sat 2.5g); SODIUM 109mg
Ingredients
1 slice whole-wheat sandwich bread, ground into coarse crumbs
8 ounces ground sirloin
1 medium onion, chopped
1 portobello mushroom, stem removed and chopped
4 garlic cloves, chopped
1/4 cup fresh parsley leaves
1 large egg white
Kosher salt and freshly ground black pepper
Freshly grated nutmeg
2 tablespoons olive oil
1 (28-ounce) can whole peeled tomatoes in juice, crushed by hand
1/2 cup low-sodium beef broth
1 small bunch fresh basil
3 sprigs fresh thyme
8 ounces whole-wheat spaghetti
Parmesan, for serving, optional
Directions
Pulse the sandwich bread in a food processor to form coarse crumbs. Add the beef, 1/4 cup onion, mushroom, 1 tablespoon garlic, parsley, and egg white; season with salt, pepper and nutmeg; pulse again to finely chop and combine. Portion into about 20 meatballs (about 1-inch in diameter) and place on a plate.
In a medium saucepan, heat the oil over medium heat; add the remaining garlic and onion. Cook, stirring occasionally, until tender, about 10 to 12 minutes. Stir in the tomatoes and broth. Tie sprigs of basil and thyme together with kitchen twine; add to the tomatoes. Bring to a simmer and cook, stirring occasionally, 20 minutes. Add the meatballs and continue to simmer, without stirring, until the meatballs are partially cooked, about 10 minutes. Turn the meatballs; cook 10 minutes more or until fully cooked.
Meanwhile, cook the pasta according to package directions in boiling salted water; serve the meatballs and sauce over the spaghetti.
Nutritional analysis per serving (analysis without optional Parmesan)
Calories 413; Total Fat 11g (Sat Fat 2.2g, Mono Fat 6.2g, Poly Fat 1.4g) ; Protein 24g; Carb 59g; Fiber 10g; Cholesterol 30mg; Sodium 639mg
Where we saved fat: stretched out the decadence of the beef by adding a Portobello mushroom and using an egg white; we added fiber by using whole-wheat spaghetti
1 slice whole-wheat sandwich bread, ground into coarse crumbs
8 ounces ground sirloin
1 medium onion, chopped
1 portobello mushroom, stem removed and chopped
4 garlic cloves, chopped
1/4 cup fresh parsley leaves
1 large egg white
Kosher salt and freshly ground black pepper
Freshly grated nutmeg
2 tablespoons olive oil
1 (28-ounce) can whole peeled tomatoes in juice, crushed by hand
1/2 cup low-sodium beef broth
1 small bunch fresh basil
3 sprigs fresh thyme
8 ounces whole-wheat spaghetti
Parmesan, for serving, optional
Directions
Pulse the sandwich bread in a food processor to form coarse crumbs. Add the beef, 1/4 cup onion, mushroom, 1 tablespoon garlic, parsley, and egg white; season with salt, pepper and nutmeg; pulse again to finely chop and combine. Portion into about 20 meatballs (about 1-inch in diameter) and place on a plate.
In a medium saucepan, heat the oil over medium heat; add the remaining garlic and onion. Cook, stirring occasionally, until tender, about 10 to 12 minutes. Stir in the tomatoes and broth. Tie sprigs of basil and thyme together with kitchen twine; add to the tomatoes. Bring to a simmer and cook, stirring occasionally, 20 minutes. Add the meatballs and continue to simmer, without stirring, until the meatballs are partially cooked, about 10 minutes. Turn the meatballs; cook 10 minutes more or until fully cooked.
Meanwhile, cook the pasta according to package directions in boiling salted water; serve the meatballs and sauce over the spaghetti.
Nutritional analysis per serving (analysis without optional Parmesan)
Calories 413; Total Fat 11g (Sat Fat 2.2g, Mono Fat 6.2g, Poly Fat 1.4g) ; Protein 24g; Carb 59g; Fiber 10g; Cholesterol 30mg; Sodium 639mg
Where we saved fat: stretched out the decadence of the beef by adding a Portobello mushroom and using an egg white; we added fiber by using whole-wheat spaghetti
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Healthy Pasta Recipes Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics
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