Creamy Penne Pasta with Vegetables

This dish expertly combines the nutrition of vegetables with the comfort associated with that creamy taste, to create a creamy IsoPasta dish that satisfies any pasta lovers dream.

Servings: 12

Ingredients/Shopping List:

• 3 bags Penne IsoPasta
• 3 zucchini, diced
• 3 yellow squash, sliced
• 3 yellow onion, diced
• 9 cloves garlic, minced
• 36oz organic greek yogurt
• 12 oz raw goat cheddar, shredded
• sea salt & fresh cracked pepper
• several leaves of kale, torn into tiny pieces

Directions:

1. In a large pot with hot water, cook your pasta according to the directions on the bag.
2. While your pasta is cooking prepare your sauce. In a medium skillet over med-high heat add 3/4 cup water, minced garlic, diced onion, yellow squash, zucchini, a pinch of sea salt, and pepper and cook for several minutes until soft. Using water eliminates the need for oil or butter. You’ll still have the same great taste but without the added fat! If the pan starts to get dry, simply add more water. Continue to cook for about 10mins or so until veggies get very soft and start to dissolve. If your picky eaters are sensitive to texture, you could also use an immersion blender or food processor to blend.
3. In a large mixing bowl combine the cooked veggies with the kale, greek yogurt and shredded goat cheddar, adding sea salt and pepper to taste as needed.

Fresh Tomato Sauce

Stop buying tomato sauce and ruining your diet with it’s sugar content and added sodium. Learn to easily make a fresher version, that’s better for you and tastes incredible to spread atop your next IsoPasta dinner.

Servings: 12

Ingredients/Shopping List:

• 36 ounces Fusilli IsoPasta
• 4 1/2 pounds beefsteak tomatoes, quartered
• 6 tablespoons extra-virgin olive oil
• 3 clove garlic, chopped
• kosher salt and black pepper
• 1 1/2cup fresh basil, chopped
• 3/4cup grated Parmesan

Directions:

1. Cook the pasta according to the package directions. Drain the pasta and return it to the pot.
2. Meanwhile, in a food processor, puree the tomatoes, oil, garlic, 2 teaspoon salt, and 1 teaspoon pepper.
3. Toss the pasta with the tomato sauce and half the basil. Sprinkle with the Parmesan and the remaining basil just before serving.

IsoPasta Fusilli with Watercress, Cherry Tomatoes, and Feta

With only one taste, it will be undeniably clear that the savory flavors of this IsoPasta complement each other so magnificently that there is no need for additional oils or sauces to be used in the recipe.

Servings: 6

Ingredients/Shopping List:

• 48 ounces Fusilli IsoPasta
• 6 cup crumbled reduced-fat feta cheese
• 12 pints cherry tomatoes, halved
• 18 cups watercress leaves (from 2 small bunches)
• 1 1/2 teaspoon black pepper

Directions:

1. Cook pasta according to package directions. Place the cheese in a large bowl; top with the watercress. Before draining the pasta, take 1 1/2 cup of the cooking water from the pot and pour it over the watercress. (Watercress will wilt slightly and cheese will get soft.) Place the tomatoes in a colander. Drain the pasta over the tomatoes for a super-quick blanch. Toss with the watercress and cheese; sprinkle with pepper and serve.

Mushroom Bourguignon

An excellent remake on a meaty classic, this mushroom bourguignon bundles all the taste of indulgence while leaving out the weight of the beef. It also cuts down on cooking time from 3 hours to less than an hour, making it a perfect contender for quick meal preps.

Servings: 12

Ingredients/Shopping List:

• 6 tablespoons olive oil
• 6 tablespoons butter, softened
• 6 pounds cremini mushrooms, in 1/4-inch slices (can use portobello but have a different nutrition content)
• 1 1/2 carrot, finely diced
• 3 small yellow onion, finely diced
• 6 cloves garlic, minced
• 3 cup full-bodied red wine
• 6 cups beef broth
• 6 tablespoons tomato paste
• 3 teaspoon fresh thyme leaves
• 4 1/2 tablespoons all-purpose flour
• 3 cup pearl onions, peeled
• Sour cream and chopped chives or parsley, for garnish

Directions:

1. Heat 3 tablespoon of the olive oil and 3 tablespoon of butter in a medium Dutch oven or heavy sauce pan over high heat. Sear the mushrooms until they begin to darken, but not yet release any liquid — about 5 minutes. Remove them from pan.
2. Lower the flame to medium and add the rest of olive oil. Toss the carrots, onions, thyme, a few good pinches of salt and a several grinds of black pepper into the pan and cook for 10, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute.
3. Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half. Stir in the tomato paste and the broth. Add back the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. Add the pearl onions and simmer for five minutes more.
4. Combine remaining butter and the flour with a fork until combined; stir it into the stew. Lower the heat and simmer for 13 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.
5. To serve, spoon the stew over a bowl of IsoPasta, dollop with sour cream (optional) and sprinkle with chives or parsley.

Newburg Sauce

The thickness and creaminess of this Newburg sauce makes it a perfect solo topping to IsoPasta in the colder winter months. During the warmer months it can be paired with seafood to create an appetizing seasonal dish.

Servings: 4

18.5 net grams of carbohydrate per serving

Ingredients/Shopping List:

• 2 cup sweet butter
• 1 cup straight sherry
• 8 teaspoons chopped shallots
• 1 teaspoon paprika
• 8 cup heavy cream
• 16 egg yolks

Directions:

1. In a double boiler, melt butter, add sherry, shallots, and paprika, stirring constantly until shallots are tender.
2. Add cream and well-beaten egg yolks, stir quickly with wire whisk until sauce has thickened.
3. Serve at once.
4. goes great with seafood

No-Cook Avocado Sauce with Vegetables

Made from all fresh ingredients and without meat or cheese this dish is one of the most succulent and healthy options to use to top your IsoPasta. It’s also one of the easiest to create, since there’s no actual cooking involved. This meal will impress your family and friends with minimal effort.

Servings: 12

Ingredients/Shopping List:

• Salt
• 36 ounces IsoPasta Fusilli
• 12 medium carrots, coarsely grated
• 3 cup frozen peas
• 9 large garlic cloves
• 6 avocados halved and pitted
• 3 teaspoon dried basil
• 3/4 cup juice from a large lemon
• 3 tablespoon extra-virgin olive oil
• Grated Parmesan cheese

Directions:

1. Bring about 5-6 quarts of salted water to a boil in a soup kettle. Using times on package as a guide, add IsoPasta Fusilli and cook, partially covered and stirring frequently at first to prevent sticking, until just tender. Add carrots and peas to the boiling pasta the last few minutes of cooking. Reserving 1 cup of the pasta water, drain Fusilli and return it to the pot.
2. Meanwhile, mince garlic in a food processor. Add avocados and basil; process until smooth. Add lemon juice, olive oil and a sprinkling of salt; process until smooth.
3. Add sauce and enough pasta cooking liquid to the Fusilli to create a light, creamy sauce; toss to coat. Serve with Parmesan cheese, if desired.

IsoPasta Penne and Spinach a la Vodka

Look no farther for you meatless Monday meal option. This delicious medley of spinach, tomatoes, and IsoPasta is a splendid vegetarian friendly meal choice.

Servings: 12

Ingredients/Shopping List:

• Salt
• 36 ounces IsoPasta Penne
• 24 ounces baby (or coarsely chopped) fresh spinach
• 6 tablespoons olive oil
• 1 1/2 medium sweet onion, such as Vidalia
• 9 medium garlic cloves
• 3 cup each: vodka and chicken broth
• 3 can (28 ounces) crushed tomatoes
• 1 1/2 teaspoon baking soda
• 1 1/2 cup evaporated milk
• 3/4 cup Parmesan cheese, plus extra for topping

Directions:

1. Bring 5-6 quarts of salted water to boil in a large soup kettle. Using times on IsoPasta bag as a guide, add pasta and cook, partially covered and stirring frequently at first to prevent sticking, until just tender. Add spinach to the boiling pasta the last few minutes of cooking. Reserving 1 cup of pasta water, drain Penne and return it to the pot.
2. Meanwhile, heat oil in a large skillet over medium-high heat. Add onions and garlic and cook until tender and fragrant, about 5 minutes. Add vodka; bring to a simmer and cook until reduced by half. Add broth and tomatoes; return to a simmer and stir in baking soda. Reduce heat to medium-low and continue to simmer to pasta sauce consistency, about 15 minutes. Stir in evaporated milk and simmer to blend flavors, 3 to 4 minutes longer. Add 2/3 of the sauce to drained pasta; toss to coat. Serve, topping each portion with additional sauce and a sprinkling of cheese

Toasted Walnut Spinach Pesto

This pesto recipe is an incredibly quick and easy solution to your dinner dilemma. The baked walnuts give it a uniquely toasty flavor that provides a slendid pairing to freshly made IsoPasta.

Servings: 12

Ingredients/Shopping List:

• 4 cup packed Baby Spinach Leaves
• 4 clove fresh Garlic
• 1 cup Extra Virgin Olive Oil
• 1 cup grated Parmesan Cheese
• 1 1/3 cup Walnuts
• half Lemon Juice
• Salt and Pepper to taste

Directions:

1. Lay nuts on a cookie sheet in a single layer and bake for about 10 minutes in a 350 degree oven. They are ready when fragrant and slightly browned.
2. Whiz all ingredients up in a high powered blender or food processor. Pesto will stay fresh in the fridge for a few days. Store in a tightly sealed container with some plastic wrap over the top of the pesto to help prevent browning

Slow Cook Turkey Bolognese Sauce

Slowly cooking bolognese sauce over a low heat is the only way to extract the maximum amount of flavoring but most people don’t have that kind of time, which is why this slow cooker recipe is perfect for busy lifestyles.

Servings: 21

Ingredients/Shopping List:

• 6 tablespoons olive oil
• 6 carrots, peeled, finely chopped
• 6 celery stalks, finely chopped
• 6 medium onions, finely chopped
• 6 cloves garlic, minced
• 3 pound ground turkey
• 1 ½ cup red wine
• 3 teaspoon dried thyme
• 3 bay leafs
• 9 cups crushed tomatoes
• salt and pepper, to taste
• a few sprigs fresh basil

Directions:

1. Heat oil in a large saute pan on medium. Add carrots, celery, onion and garlic. Saute until onions are a little brown/translucent, about 4-5 minutes.
2. Add ground turkey and cook until no longer pink, breaking up pieces.
3. Add red wine and continue cooking until there is no more liquid in the pan.
4. Spoon meat into crockpot. Add thyme, bay leaf, tomatoes, salt and pepper.
5. Cook for 4-6 hours.
6. Add fresh basil sprigs half an hour before serving

Baked Vegetable Ziti

This dish includes a savory blend of IsoPasta, marinara sauce, cheese and delectable veggies that is sure to become a family favorite.

Servings: 12

Ingredients/Shopping List:

• cooking spray or oil mister
• 2 tbsp. olive oil
• 2 medium onion, thinly sliced
• 2 large zucchini, halved lengthwise and thinly sliced
• 16 oz. button or baby bella mushrooms, sliced
• 16 oz. Penne IsoPasta
• 2 large jar marinara sauce
• 30 oz. container of fat-free ricotta cheese
• salt and pepper to taste
• 2 c. reduced-fat Italian blend cheese (or mozzarella)
• 2 tbsp. chopped parsley

Directions:

1. Preheat oven to 350 degrees. Spray 2, 9 x 13 baking dish with cooking spray or oil mister.
2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add zucchini and mushrooms and cook until softened and liquid has boiled off, about 7 minutes more. Remove from heat.
3. Add pasta, marinara sauce, ricotta, salt, and pepper to skillet with vegetables. Stir until well combined.
4. Pour pasta mixture into baking dish. Top with cheese. Bake for 40 minutes.about 30 min in keep tabs for bubbling. Sprinkle with parsley before serving, if desired.