Healthy Pasta Recipes
Garlic Asparagus and Pasta with Lemon Cream
The spicy bite of garlic asparagus meets the tangy tartness of lemon cream in this delectable ISOPASTA dish that you've got to taste to believe. Adding salmon to the mixture guarentees a house favorite.
- 24 ounces ISOPASTA Penne
- 6 cups asparagus spears cut into 2-inch pieces
- 24 baby sunburst squash and/or pattypan squash, halved (12 ounces)
- 6 cloves garlic, minced
- 3 tablespoon margarine or butter
- 1 1/2 cup whipping cream
- 6 teaspoons finely shredded lemon peel
- Cook pasta according to package directions; drain. Return pasta to saucepan.
- Meanwhile, in a large skillet cook asparagus, squash, and garlic in hot margarine for 4 to 5 minutes or until vegetables are crisp-tender, stirring frequently. Remove with a slotted spoon and add to pasta.
- Combine whipping cream and lemon peel in skillet. Bring to boiling. Boil for 4 to 5 minutes or until mixture is reduced to 1 cup. To serve, pour cream mixture over pasta mixture; toss gently to coat.
- (tip) Goes well with salmon
Kale and Cannellini Bean Sauce
This dish is the perfect solution to the winter time blues. When you're freezing from the inside out warm yourself with this protein packed Kale and Cannellini Bean Sauce over a hearty portion of ISOPASTA to melt away the cold.
15g protein per serving.
- 6 cloves garlic, minced
- 3 lb. kale, chopped finely
- Salt to taste
- 3 tsp. red pepper flakes
- 3 (14oz). can cannellini beans
- 1 1/2 cup chicken broth
- Nonstick cooking spray
- In a large skillet with nonstick cooking spray, saute garlic for two minutes over medium heat. Add kale, salt and red pepper flakes and saute about eight more minutes, or until kale is well wilted and tender.
- Drain and rinse beans, then add to kale mixture along with broth and pasta, stirring to combine
- (optional) if you would like it to be more like a sauce, mash the beans and mix with broth before combining with kale.
Low Carb Meat Sauce
Pass on the prepackaged meat sauces from your grocery store and opt for this healthier, tastier version freshly made at home. Pour this recipe over your ISOPASTA to skip out on the added sugars and sodium from store bought varieties of meat sauces, while you pick up the protein intake.
Servings: Approx. 8 quarts
7.8 net grams of carbohydrate per 1/2 cup serving.
- 10 pounds lean 90% Fat ground beef
- 12 small onions, chopped
- 2 Large carrots, chopped
- 1/2 cup olive oil
- 4 to 5 tablespoons minced parsley
- 2 (15-ounce) can no sugar added tomato purée
- 2 (8-ounce) can no sugar added tomato sauce
- 3 cups chicken both
- salt and pepper to taste
- In an 16-quart or 2 8-quarts stock pan/s, sauté chopped onions and carrots in olive oil until limp but not brown. Stir in minced parsley and let it go a bit.
- Transfer all to a big bowl and set aside. Brown ground beef in the pot in 2-pound batches, transferring to the bowl of vegetables. Add tomato purée, tomato sauce, and chicken stock to the pot and stir to loosen the good stuff stuck to the bottom.
- Return everything to the pot and simmer, uncovered, about 30-40 minutes. Season to taste with salt and pepper. Cool to room temperature, then package in 2- or 3-cup freezer containers. Date, label, and freeze.
An excellent remake on a meaty classic, this mushroom bourgiognon 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.
- 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
- 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.
- 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.
- 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.
- 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.
- To serve, spoon the stew over a bowl of IsoPasta, dollop with sour cream (optional) and sprinkle with chives or parsley.
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.
18.5 net grams of carbohydrate per serving
- 2 cup sweet butter
- 1 cup straight sherry
- 8 teaspoons chopped shallots
- 1 teaspoon paprika
- 8 cup heavy cream
- 16 egg yolks
- In a double boiler, melt butter, add sherry, shallots, and paprika, stirring constantly until shallots are tender.
- Add cream and well-beaten egg yolks, stir quickly with wire whisk until sauce has thickened.
- Serve at once.
- 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.
- 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
- 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.
- 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.
- 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.