Delicious Low Fat One Dish Pasta Dinner Recipes

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ONE-PAN PASTA



One-Pan Pasta image

It's one of our most popular recipes and for good reason. This is our original one-pot pasta recipe, inspired by a dish one of our food editors ate in Puglia, Italy. All the ingredients cook together in a straight-sided skillet, you don't even need to boil water first-and it's on the table in just 20 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 10

12 ounces linguine
12 ounces cherry or grape tomatoes, halved or quartered if large
1 onion, thinly sliced (about 2 cups)
4 cloves garlic, thinly sliced
1/2 teaspoon red-pepper flakes
2 sprigs basil, plus torn leaves for garnish
2 tablespoons extra-virgin olive oil, plus more for serving
Coarse salt and freshly ground pepper
4 1/2 cups water
Freshly grated Parmesan cheese, for serving

Steps:

  • Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
  • Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.

DELICIOUS LOW FAT ONE DISH PASTA DINNER



Delicious Low Fat One Dish Pasta Dinner image

A rich-tasting and yummy vegetarian dinner with tangy tomato sauce and filling lowfat cheeses. Check out the picture! It's a layered dish so it looks pretty too! Uses just ONE TEASPOON of oil! I think you could add a meat layer to it if you wanted to.

Provided by SaraFish

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 15

1 (12 ounce) package pasta (I use rotini)
1 (26 ounce) can lowfat spaghetti sauce
1 cup part-skim ricotta cheese
1/2 cup fat-free cottage cheese
3 garlic cloves
2 tablespoons parmesan cheese
1/4 teaspoon black pepper
2 small zucchini, chopped
1/2 onion, diced
1 teaspoon olive oil
1/4 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1 tablespoon water
1 cup reduced-fat mozzarella cheese, shredded

Steps:

  • Cook pasta in boiling salted water for 1-2 minutes less than the package directions say (so it's still quite firm and little undercooked).
  • Drain and return to the pan.
  • Toss with about 2/3 of the can of spaghetti sauce.
  • Set aside to cool.
  • Meanwhile, mix together ricotta, cottage cheese, parmesan and pepper.
  • Stir til smooth.
  • Set aside.
  • Next, saute the zucchini, onion, and garlic in the olive oil.
  • Add oregano, basil, salt and water.
  • Cook until water has evaporated and zucchini is tender-crisp.
  • Make sure the onion doesn't burn.
  • Set aside.
  • Assemble as follows in a 2 quart casserole dish that you've sprayed with Pam.
  • First, put in about 1/2 of the cooled pasta, pat down with the back of your spoon.
  • Then spread out the ricotta cheese mixture.
  • Next, make a layer with the zucchini mixture.
  • Again, pat with the back of your spoon so the zucchini nestles into the ricotta.
  • Sprinkle with about 1/2 of the reduced fat mozzarella.
  • Then put in the rest of the pasta.
  • Pour the remaining sauce over the top.
  • Sprinkle the top with remaining mozzarella.
  • bake at 350 for about 35 minutes.
  • Let cool slightly before serving.

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