Ham, alfredo sauce, pasta. They just go together so well. Add in some cheese and sun dried tomatos and you have a smash hit that the whole family will love.
289 calories per serving
8 oz. rotini FiberGourmet pasta
16 oz. jar low fat Alfredo Sauce
19 oz. can asparagus spears cut into 1 inch pieces
1/2 c sun dried tomatoes (not in oil), rehydrated in warm water
1 c diced cooked ham
1 c shredded low fat cheddar cheese (or a mix of cheddar and Swiss)
Preheat oven to 350 degrees. Spray baking dish with Pam. Cook pasta according to package directions. Heat alfredo sauce then stir in pasta, asparagus,. sun dried tomatoes and ham. Stir in half the cheese and turn all into the baking dish. Cover and bake 40 minutes. Top with remaining cheese and bake another 5 minutes.
This is very different from your typical mac salad ! Instead of pasta, this recipe uses rice and adds some nice fresh Spring veggies. What a great dish to serve at your next barbecue !
150 calories per serving
4 c cooked minute rice (white or brown) – after cooking , cool to room temperature
1 c halved grape tomatoes
1 c fresh asparagus spears (cut into 1 inch pieces), boiled 3 minutes then rinsed in cold water
3/4 cup light mayo
1 T Dijon mustard
1 T chopped parsley
Juice of one lemon
Grated zest of one lemon
Salt and pepper to taste
Mix all ingredients well and serve. (you could also chill this and then serve – but I like it best room temperature)
This is a great dinner – you can serve this warm, at room temperature or even cold. The cheesy tortellini are the perfect base for a savory dressing and tons of flavorful tomatoes and rich artichokes and asparagus. The arugula and fresh basil top it off perfectly.
400 calories per serving
2 9 oz packs fresh cheese tortellini
1 lb asparagus, sliced into 1 ½ inch long slices
3 T red vinegar
1 T balsamic vinegar
1 T olive oil
Salt to taste
1/4 t pepper
4 c baby arugula
1 1/2 c cherry tomatoes, halved
3/4 c grated parmesan
1/3 c thinly sliced fresh basil
14 oz can artichoke hearts, drained and cut in fours
Cook tortellini according to package instructions. Add asparagus into the pasta water during the last 2 minutes of cooking time then drain all. Mix vinegars, oil, salt and pepper and mix with pasta, arugula, tomatoes, cheese, basil and artichokes.