PASTA WITH ARUGULA AND TOMATOES
This is a super-simple, quick pasta recipe that tastes best with cherry tomatoes or other sun-ripened tomatoes. It is perfect during the summer months when tomatoes are in season.
Provided by ChristyM
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 25m
Yield 3
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Meanwhile, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, about 2 minutes. Add cherry tomatoes. Increase heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper.
- Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.
Nutrition Facts : Calories 555.3 calories, Carbohydrate 76.8 g, Cholesterol 2.9 mg, Fat 21 g, Fiber 4.9 g, Protein 15.6 g, SaturatedFat 3.4 g, Sodium 130.5 mg, Sugar 3.5 g
LOW CALORIE AND FAT TOMATO MEAT SAUCE WITH MUSHROOMS AND ARUGULA
I used lean ground turkey adding the diced veggies to it so no added oil is used. This has lots of flavor and nutrients. Let me tell you that it's so good you'll go into the fridge and sneak a bite of it cold. It seems like a lot of arugula but it cooks down to just look like a bunch of herbs. I find this a great way to get greens into my family. Go ahead and use spinach if you can't get arugula. Use to top any pasta, rice, lasagna, pizza or eat it straight. Do freeze the leftovers for soups or whatever you enjoy!
Provided by Rita1652
Categories Sauces
Time 1h15m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- In a large pot heat to medium high.
- Add turkey and brown while breaking it up.
- Add the next 5 ingredients and cook till wilted and liquid is evaporated. Add the crushed tomatoes.
- Simmer for 30 minutes.
- Adjust seasoning to taste with salt and pepper if needed.
Nutrition Facts : Calories 63.7, Fat 2.1, SaturatedFat 0.6, Cholesterol 17.9, Sodium 206.8, Carbohydrate 6.6, Fiber 1.5, Sugar 3.7, Protein 5.6
LOW-FAT TOMATO SAUCE
Use this classic recipe when making our Stuffed Eggplant Parmesan.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 3 1/4 cups
Number Of Ingredients 6
Steps:
- Spray a nonstick skillet with olive-oil spray, and place over low heat. Add onion and garlic; cover, and cook until translucent, about 7 minutes. Add tomatoes, salt, and pepper; bring to a boil. Lower heat to medium low; simmer 25 to 30 minutes. Pass sauce through the largest holes of a food mill, and set aside.
Nutrition Facts : Calories 30 g, Fiber 2 g, Protein 1 g, Sodium 201 g
TOMATO MEAT SAUCE FOR PASTA - LOW FAT!
Grease-free, healthy & DELICIOUS! Not too difficult, but a sure crowd pleaser! Make it Sunday, and eat it all week. Tomato-y, so always better the next day! Serve over linguine, dress fancy pasta, or dress-UP a potato! Freeze 1/2 for another day....
Provided by shopn4daz
Categories Meat
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Crumbled ground beef, and pre-cook in dutch oven (DO NOT brown, just render the fat/water).
- Drain pre-cooked beef (I do this in a strainer lined with paper towels). Wipe extra grease/water from bottom of pan with a paper towel.
- Chop onion and celery; finely dice carrot.
- Sauté onion and EVOO in dutch oven on low heat, until onion is translucent (be careful not to let onion get brown; this makes it bitter, which makes the sauce bitter. If it gets brown, throw it out & start again!).
- Add carrot, celery, and salt, continuing to sauté until all veggies soften, stirring often.
- Add beef, tomato, herb/spice. Stir. Cover and raise heat until sauce is simmering.
- Turn heat down to lowest possible. Continue to simmer, covered, for at least an hour, stirring every 15 minutes.
- If heat is too high, or pot not well-insulated, water may need to be added.
- Add chopped parsley when you turn off the heat -- FINISHED!
- Note: Flat-edged wooden spatulas are best for lifting sugar-laden ingredients (i.e. veggies & tomato sauce) from the bottom of a pot.
- Alt: If you're not picky about fat, skip the 'pre-cook beef' step, and add beef directly to cooked veggies.
Nutrition Facts : Calories 237.7, Fat 8.4, SaturatedFat 3, Cholesterol 70.3, Sodium 794.8, Carbohydrate 14.4, Fiber 3.7, Sugar 7.4, Protein 26.5
ROCCO'S HOW LOW CAN YOU GO LOW-FAT MARINARA SAUCE
Provided by Rocco DiSpirito
Categories Sauce Garlic Tomato Sauté Vegetarian Kid-Friendly Quick & Easy Low Cal Low Sodium Dinner Lunch Basil Healthy Simmer Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 1/2 cups (13 servings)
Number Of Ingredients 9
Steps:
- Heat a Dutch oven over medium heat. When the pot is hot, add the olive oil. Add the garlic and onion, and season them with salt and crushed red pepper to taste. Cook, stirring occasionally, until the onion and garlic are translucent, about 4 minutes.
- Add the tomato puree, water, and Parmigiano-Reggiano rind to the pot. Bring to a simmer. Then cover, reduce the heat to low, and simmer for about 25 minutes.
- With the back of a knife, bruise the basil and stir the sprig into the sauce. Simmer the sauce, uncovered, for 5 minutes. Season with salt and crushed red pepper to taste, if desired. Serve, or store in a covered container in the refrigerator for up to 5 days.
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