Low Fat Butter Lemon Spaghetti Kosher Dairy Recipes
LOW FAT BUTTER & LEMON SPAGHETTI (KOSHER-DAIRY)
This is a 1,2,3 very easy and fast recipe. It's soooo good! Even though with butter, still low fat and great for a quick lunch or dinner. You can substitute the butter with olive oil.
Provided by Smadars Sane Way Cc
Categories Spaghetti
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook spaghetti as directed, make sure it's el dante (=ready but still a bit firm).
- Sieve - do not rinse.
- In the same pot, melt butter - make sure it stays white - add garlic, lemon and parsley and stir.
- Add spaghetti and mix it all together.
- Add salt as desired.
- Enjoy!
Nutrition Facts : Calories 495.2, Fat 15.1, SaturatedFat 8.8, Cholesterol 35.6, Sodium 111.3, Carbohydrate 76.4, Fiber 3.9, Sugar 2.2, Protein 13.7
LOW-FAT EGGPLANT PARMESAN (KOSHER-DAIRY)
This is one of my favorite dishes. It's a great dish for entertaining buffet style, or for a dairy family meal.It does require some preparation work.. but it's worth every bite! Everything can be prepared in advance and kept well covered in the refrigerator for up to two days.
Provided by Smadars Sane Way Cc
Categories Cheese
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat over to 400°F.
- Line a large baking sheet with baking paper (or foil) and spray with olive oil spray.
- Peel eggplants, and cut crosswise into ~1/4"-thick slices.
- Beat egg whites + water in a shallow dish, and dip eggplant into egg whites, then into bread crumbs, pressing crumbs and cover thoroughly eggplant all over.
- Arrange the eggplant on prepared baking sheet and spray olive oil spray over eggplant slices.
- Bake for 30 minutes, turning eggplant over after 20 minutes until golden-brown. (To prepare the entire amount I had to do this twice).
- Heat olive oil in pan, saute the onion until tender, add garlic and basil, and as soon as you smell the garlic add tomatoes with all the juices.
- Lower flame, add milk and continue to saute for 2-4 minutes until tomatoes are tender and pan full of fluids.
- Spoon 1/3 of Tomato Sauce Mixture from pan and spread into sprayed baking dish. 39X25 Cm Baking Dish (or 9-inch square).
- Place half of eggplant over sauce.
- Spoon 1/2 of remaining Tomato sauce over eggplant.
- Sprinkle half of mozzarella on top.
- Repeat with remaining eggplant, tomato sauce and mozzarella.
- Sprinkle Parmesan on top and bake for 20 minutes - until eggplant is piping hot and sauce & cheese is bubbly.
- Serve hot.
- Enjoy!
Nutrition Facts : Calories 259.8, Fat 4.8, SaturatedFat 1.3, Cholesterol 9.1, Sodium 549.9, Carbohydrate 35.6, Fiber 7.6, Sugar 8.5, Protein 20.1
LEMON SPAGHETTI
This recipe came from Giada de Laurentis on the Food Network. I saw her make this and I was amazed at how simple it was! It's like being a gourmet cook yet fooling everyone--!!! Tastes so light and fresh, but yet so satisfying for those pasta cravings we sometimes get! Very Italian...Yum!
Provided by Stacky5
Categories Spaghetti
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook the pasta in a large pot of boiling, salted water according to package directions (until al-dente') Stirring occasionally, about 8 minutes.
- Meanwhile, whisk the olive oil, Parmesan cheese and lemon juice in a large bowl.
- Drain the pasta, reserving 1 cup of the cooking liquid.
- Toss the pasta with the lemon sauce, and add the reserved cooking liquid and toss again. (Adding 1/4 cup at a time as needed to moisten.).
- Season with the salt & pepper. Garnish with lemon zest and chopped basil.
Nutrition Facts : Calories 822.2, Fat 42.6, SaturatedFat 8.2, Cholesterol 14.7, Sodium 844.5, Carbohydrate 88.4, Fiber 4, Sugar 4, Protein 21.6
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