Healthy Pasta: The Sexy, Skinny, and Smart Way to Eat Your Favorite Food

Healthy Pasta: The Sexy, Skinny, and Smart Way to Eat Your Favorite Food

Language: English

Pages: 200

ISBN: 0385352247

Format: PDF / Kindle (mobi) / ePub


Having grown up with Lidia Bastianich as their mother, Tanya and Joe Bastianich are no strangers to great-tasting Italian cooking. Today, the siblings both have illustrious careers in the culinary world—writing cookbooks, running restaurants, hosting television shows—and yet they are still faced with the question that many of us encounter in the kitchen every day: how can we enjoy the pasta that we crave in a healthy and satisfying way? 
 
Here, the brother and sister have paired up to give us that answer in 100 recipes, each under 500 calories per serving, that are as good for you as they are delectable. This wonderfully informative, easy-to-use cookbook provides simple ways to make pasta an integral part of a healthy and well-balanced lifestyle, even if you’re gluten-free.
 
Do not be fooled: this is not a diet book. There are no tricks and no punishing regimens—it is just a simple guide to enjoying more of the food you love in ways that are good for you.  Using ingredients and cooking methods that maximize taste but minimize fat content, Joe and Tanya will teach you what different grains mean to your diet, how to pair particular grains with sauces, why better-quality pasta is healthier for you, the health benefits of cooking pasta al dente, and how to reduce fat and calories in your sauces. 
 
The recipes consist of regular, whole-grain, and gluten-free pastas, including classics like Spaghetti with Turkey Meatballs and Linguine with Shrimp and Lemon, as well as new combinations like Gnocchi with Lentils, Onions, and Spinach; Bucatini with Broccoli Walnut Pesto; Summer Couscous Salad with Crunchy Vegetables; Spaghetti and Onion Frittata; and many more. All under 500 calories! This book will revolutionize the way you think about pasta. Buon appetito!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the rotini to the boiling water. When the pasta is al dente, remove it with a spider or small strainer and add directly to the sauce, along with the parsley, reserving the pasta water. Toss to coat the pasta with the sauce, adding a splash of pasta water if the pasta seems dry. Remove the pot from the heat, sprinkle with the grated Grana Padano, toss, and serve. Spaghetti with Turkey Meatballs The vegetable paste here does double duty—adding moisture and flavor to the meatballs (without a

to medium-high to reduce the liquid and brown the meat, about 15 minutes in all. 2. Pour in the red wine and cook until reduced, about 2 minutes. Add the tomatoes and enough of the simmering broth to just cover the meat. Season with salt and red pepper flakes and add the bay leaves. Partially cover the pot and simmer, adding the broth as needed to keep the meat covered, until the vegetables are very tender and the sauce is thick and flavorful, about 1½ hours. (You should use up all of the broth

and season with salt and red pepper flakes. Pour in the white wine, bring to a simmer, and cook until reduced by half, about 2 minutes. Add 1 cup pasta water and let simmer while you cook the pasta. 5. Meanwhile, add the fettuccine to the boiling water. When the sauce is ready, add back the shrimp and the juices from the plate. When the pasta is al dente, remove it with tongs and add directly to the sauce, reserving the pasta water. Stir about half of the almond mixture into the sauce and toss

large pot of salted water to a boil for pasta. Season the salmon with salt. In a large nonstick skillet over medium-high heat, add the olive oil. When the oil is hot, add the salmon and sear until just cooked through, 3 to 4 minutes per side. Remove to a plate, let cool, and flake with your fingers or a fork. 2. Reduce the heat under the skillet to medium and add the leeks. Cook until softened, about 5 minutes. Increase the heat to medium-high and add the olives and capers. Let them sizzle a

and cheese rind. Bring the soup to a simmer and cook until the potatoes begin to fall apart and the soup has thickened, about 18 minutes. Add the pastina and cook until very al dente (it will continue to cook after the heat is off). 4. For the garnish, finely chop the parsley and garlic together with a pinch of salt and put in a small bowl. Stir in the remaining 1 tablespoon olive oil. To serve the soup, remove the cheese rind and bay leaves, stir in the parsley-garlic paste, and simmer for 1

Download sample

Download