Healthy Pasta: The Sexy, Skinny, and Smart Way to Eat Your Favorite Food
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!
flakes. Cook until all of the arugula is wilted, about 2 minutes. Add the white wine and bring to a boil. Add the reserved tomato soaking liquid and return to a boil. Simmer to reduce by half, about 3 minutes. 3. Meanwhile, add the linguine to the boiling water. When the sauce is reduced and the pasta is al dente, remove the pasta with tongs and add directly to the sauce, reserving the pasta water. Toss to coat the pasta with the sauce, adding up to � cup more pasta water if the pasta seems dry.
chicken broth 1 cup frozen peas 1½ cups sugar snap peas, trimmed and halved crosswise 1½ cups snow peas, trimmed and halved crosswise 2 tablespoons extra-virgin olive oil 1 cup chopped scallions 1 pound orzo Kosher salt and freshly ground black pepper Zest of 1 lemon � cup fresh mint leaves, chopped 2 tablespoons unsalted butter � cup freshly grated Grana Padano 1. Bring a large pot of salted water to a boil. In a medium saucepan, heat the chicken broth just to a simmer. Add the peas
tablespoons olive oil and the onions. Toss to coat the onions in the oil and season with salt and red pepper flakes. Add the thyme and vinegar and cook until the onions are very soft and deep golden, 20 to 25 minutes. Return the radicchio to the skillet and add the chicken broth. Let the sauce simmer while you cook the pasta. 3. Add the linguine to the boiling water. When the pasta is al dente, remove it with tongs and add directly to the sauce, along with the parsley, reserving the pasta water.
whole San Marzano tomatoes, crushed by hand 1 pound ziti 1 cup frozen peas 1 cup fresh Italian parsley leaves, chopped � cup freshly grated Grana Padano 1. Bring a large pot of salted water to a boil for pasta. Heat a large skillet over medium heat. Add the olive oil. When the oil is hot, add the leeks and cook until softened, about 5 minutes. Add the chicken livers and cook until no longer pink, about 3 minutes. Season with salt and red pepper flakes and add the garlic and rosemary. Cook
parsley leaves 1 cup loosely packed fresh basil leaves ⅓ cup extra-virgin olive oil � cup freshly grated Grana Padano Kosher salt and freshly ground black pepper 1 pound farfalle 1. Bring a large pot of salted water to a boil for pasta. Put the sun-dried tomatoes in a bowl and add hot pasta water to cover. Let soak until softened, about 20 minutes, then drain, reserving the soaking water, and chop. (Depending on how dry your tomatoes are, you may need to add hot water halfway through the