This recipe makes up a wonderfully flavorful sauce – anything with bacon is good in my book !
300 calories per serving
4 ounces uncooked FiberGourmet spaghetti
1/2 cup skim milk
3 T grated Parmesan cheese
1 T chopped parsley
Salt and pepper to taste
1/3 c chopped pancetta or thick cut bacon (about 1 1/2 ounces)
1/4 c finely chopped onion
1 garlic clove, minced
1 large egg
Cook pasta according to package instructions. Drain reserving ¼ c of the cooking water. Mix milk, cheese, parsley, salt and pepper. Heat a skillet and spray with Pam then sauté pancetta 3 minutes. Add onions and garlic and continue cooking another 5 minutes until onion is browned. Reduce heat to medium low and add milk mix and spaghetti to the pan. Whisk egg in a bowl and add the reserved cooking liquid stirring constantly so egg does not start to cook. Gradually add to pan stirring constantly and cook 4 minutes on low until sauce is thick.
By using FiberGourmet pasta, you really cut down the calorie count here – and with all the added vegetables, this is a very filling meal. Thank you, FiberGourmet !!
212 calories per serving
2 T oil
1 medium eggplant, cut into small cubes
2 cloves garlic, minced, 4 plum tomatoes, diced
1/3 c chopped green or black olives
2 T white wine vinegar
Salt and pepper to taste
12 oz. FiberGourmet Spaghetti
¼ c chopped fresh parsley or basil
Take cubed eggplant and place in a colander. Sprinkle with 1 t salt and mix well. Place a bowl atop the eggplant and weight it with canned goods or something heavy. This helps the bitterness leave the eggplant. Leave like that for ½ hour then rinse well and pat dry. Heat oil in a skillet and cook eggplant 10 minutes then add garlic and cook another minute. Add tomato, vinegar, salt and pepper and cook 10 more minutes. Cook pasta according to package directions and serve with the pomodoro sauce over it.
8 oz. hot Italian turkey sausage
8 oz. FiberGourmet spaghetti (if you use regular spaghetti, you have to add 80 calories per serving)
28 oz. can diced tomatoes, undrained
2 T oil
1/2 t red pepper flakes
5 garlic cloves, minced
1/2 t kosher salt
½ t onion powder
½ t basil flakes
½ t oregano flakes
1/4 c basil, chopped
2 oz. shaved Parmesan cheese
Preheat broiler and cook sausage 5 minutes per side or until completely cooked. Slice sausage into ¼ inch thick pieces and arrange in a single layer on a baking sheet and broil another 2 minutes to get them nice and brown. Cook pasta according to package directions. Heat oil in a skillet and add pepper and garlic and sauté then add tomatoes, salt, pepper, basil, oregano and onion powder and cook 5-7 minutes. Add sausage and cook another 5 minutes. Garnish with cheese and basil.
This is a great lunch size serving. You could also halve the portion and serve as a dinner side. The pasta and veggies are just a perfect lunch !
280 calories per serving
8 oz. FiberGourmet spaghetti broken in thirds (without FiberGourmet, you have to add 70 calories per serving)
2 c frozen mixed vegetables
¾ c grape tomatoes, cut in half
½ c low fat zesty Italian dressing
Cook spaghetti according to package instructions and in the last 5 minutes, drop in the frozen veggies. Drain and rinse with cold water to cool down. Toss pasta mix and the rest of the ingredients then cover and refrigerate at least 1 hour so flavors blend.
Mark this down as another of those recipes that you will make again and again. Some of the noodles get a little crunchy from the oven and it makes the dish that much more enjoyable. Tetrazzini is usually made with spaghetti, but I like using fettucine noodles sometimes !
400 calories per serving
7 oz. FiberGourmet pasta (fettuccine noodles or spaghetti) – without FiberGourmet pasta, this dish will not come in under 400 calories !
¼ c margarine
¼ c flour
½ t salt
¼ t pepper
1 c chicken broth
3/4 c heavy cream
¼ c skim milk
2 T water
1 ½ lb. cooked chicken in bite sized pieces (Perdue Shortcuts work great here!)
1 can sliced mushrooms
½ c parmesan cheese
Heat oven to 350 degrees. Cook pasta according to package instructions. Melt margarine on low heat and stir in flour, salt and pepper and stir constantly until smooth and bubbly then remove from heat. Stir in the broth and cream and then heat to boiling stirring constantly and cook 1 minute. Then stir in water, pasta, chicken and mushrooms. Put into a baking dish and sprinkle with cheese and bake ½ hour.
There is an Italian dish called Spaghetti Aglio e Olio (spaghetti with garlic and olive oil) – the way it sounds and not being able to pronounce it, my daughter used to say we were having ‘Spaghetti Hallelujah’ for dinner. It still makes me giggle whenever I think about it 🙂 This recipe is for a similar dish, but with some added shrimp to make it a great complete meal. It is one of my favorite Italian dishes – so simple yet scrumptious… like some of the best homemade dishes.
This version removes a lot of the oil replacing it with chicken broth to save a ton of calories. The flavor profiles are still there, though and while not quite authentic, this is a great low cal version.
397 calories per serving
3 cloves garlic, minced
8 oz. sliced mushrooms
1 lb. shrimp, peeled and cleaned
1 t basil flakes
1 t oregano flakes
½ t pepper
Salt to taste
½ t garlic powder
8 oz. FiberGourmet Spaghetti
1 c chicken broth
1 T olive oil
5 T chopped parsley
4 T grated parmesan cheese
Spray skillet with Pam and add garlic and mushrooms and cook 4 minutes. Add shrimp, basil, oregano, salt, pepper, and garlic powder and cook another 4 minutes or until shrimp get translucent. Cook linguini according to package instructions. Drain, cover and keep warm. Add broth to skillet and bring to a boil then reduce heat and simmer. Stir in parsley and cook another 4 minutes to meld flavors. Mix shrimp mix and pasta together with oil and serve each portion with 1 T of parmesan cheese over the top.