Italian

Roasted Cherry Tomato & Sage Sauce

Nifer — Mon, 06 May 2013 19:45:33 +0000

There are endless ways to use this sage-flecked roasted cherry tomato sauce recipe: serve with baked fish, spread it on a panini or simply toss it with whole-wheat pasta for an instant, quick and flavorful dinner.

Antipasti Pasta Salad

Nifer — Mon, 06 May 2013 16:58:09 +0000

Antipasti Pasta Salad

This Italian pasta salad recipe has all the flavors of antipasto—salami, Provolone and pepperoncini— tossed together with a tangy vinaigrette and whole-wheat pasta. This healthy antipasti pasta salad is perfect for a light dinner. For the best flavor, combine the pasta salad with the dressing about 1 hour before serving.

Spaghetti with Garlic & Clam Sauce

Sarah Hoff — Fri, 22 Feb 2013 17:00:45 +0000

Spaghetti with Garlic & Clam Sauce

This healthy spaghetti with clam sauce recipe incorporates a few twists that make it extra-delicious. The clams are steamed ahead of time to release their natural juices and create a flavorful clam broth for the base of the garlicky clam sauce. Plus, we use tarragon to add a fabulous hint of anise.

Quinoa Lasagna

Erin McCormick — Mon, 18 Feb 2013 20:39:20 +0000

Quinoa Lasagna

This healthy quinoa lasagna recipe has a layer of quinoa (rather than noodles) along with vegetables, cheese and herbs. Though it tastes like comfort food, don’t worry, this quinoa lasagna recipe is not too heavy—you’ll still have room for dessert. To save time, use your favorite jarred tomato sauce in this vegetarian lasagna. (Adapted from “Quinoa Revolution” by Patricia Green and Carolyn Hemming; Pintail Books, 2012.)

Spaghetti Carbonara with Peas

Sarah Hoff — Thu, 20 Dec 2012 16:07:57 +0000

Spaghetti Carbonara with Peas

Our healthy spaghetti carbonara recipe is lower in calories and fat than a traditional spaghetti carbonara recipe, plus it boasts 9 more grams of fiber per serving from whole-wheat pasta. For the best flavor, use Parmigiano-Reggiano cheese. The eggs in the sauce are not fully cooked; if you’re concerned about consuming undercooked eggs, use pasteurized-in-the-shell eggs in this spaghetti carbonara recipe.

Spaghetti Carbonara with Peas for Two

Sarah Hoff — Thu, 20 Dec 2012 16:00:36 +0000

Spaghetti Carbonara with Peas for Two

Our healthy spaghetti carbonara recipe for two is lower in calories and fat than a traditional spaghetti carbonara recipe, plus it boasts more than 9 grams of fiber per serving from whole-wheat pasta. For the best flavor, use Parmigiano-Reggiano cheese. The eggs in the sauce are not fully cooked; if you’re concerned about consuming undercooked eggs, use pasteurized-in-the-shell eggs in this spaghetti carbonara recipe.

Italian Wedding Soup

Sarah Hoff — Wed, 19 Dec 2012 19:27:56 +0000

Italian Wedding Soup

This Italian Wedding Soup recipe is Italian comfort food at its best, and this easy soup recipe lends itself to countless variations. Substitute spinach, chicory, chard or any other leafy green for the escarole or kale, and any leftover cooked (or canned) beans for the white beans in this healthy Italian wedding soup recipe.

Tonnato Dip

Sarah Hoff — Tue, 18 Dec 2012 17:24:20 +0000

Tonnato Dip

This dip recipe is inspired by “vitello tonnato,” a classic Italian dish in which veal is served with a creamy tuna (tonnato) sauce. With this recipe, we riffed on classic tonnato sauce to create a dip for crunchy vegetables. Or you can try using this dip as tonnato sauce by tossing it with pasta. The egg yolk in this recipe is not cooked, but you can use a hard-boiled egg yolk instead or a yolk from a pasteurized-in-the-shell egg. This recipe makes more Cream Sauce without the Cream than you’ll need for the dip. Refrigerate or freeze the extra sauce and use it in place of heavy cream in any sauce or soup that calls for cream.

Quick Pasta Bolognese

Sarah Hoff — Tue, 11 Dec 2012 14:37:53 +0000

Quick Pasta Bolognese

Who doesn’t love pasta with a quick meat sauce? This crowd-pleasing healthy spaghetti Bolognese recipe is a boon for busy cooks—it’s ready and on the table in just 40 minutes.

Roasted Vegetable Antipasto

Erin McCormick — Tue, 16 Oct 2012 19:19:45 +0000

Roasted Vegetable Antipasto

A zesty vinaigrette makes these roasted Brussels sprouts, fennel, carrots and beets pop. If you can’t find small carrots, halve larger ones crosswise then quarter lengthwise. Serve this vegetable antipasto as a side dish or appetizer.

Prosciutto-Wrapped Shrimp with Arugula Salad for Two

Erin McCormick — Tue, 16 Oct 2012 16:59:19 +0000

Prosciutto-Wrapped Shrimp with Arugula Salad for Two

This recipe for jumbo shrimp wrapped in thin strips of prosciutto and served on a lemony bed of arugula is a practically effortless recipe for two. Wrap your shrimp and make the dressing ahead of time, and you’ll have dinner on the table even faster. Serve with toasted whole-wheat baguette sprinkled with Parmesan cheese.

Quick Chicken Parmesan for Two

Erin McCormick — Tue, 16 Oct 2012 14:24:10 +0000

Quick Chicken Parmesan for Two

Ooey-gooey cheese, crispy breadcrumbs and plenty of sauce are the hallmarks of any good chicken Parmesan recipe, and this one-skillet version of chicken parm for two is no exception. We made this recipe easier by skipping the breading on the chicken and loading the top of the dish with cheese and breadcrumbs. Serve it with whole-wheat pasta to soak up the extra sauce.

Quick Chicken Parmesan

Erin McCormick — Tue, 16 Oct 2012 14:13:49 +0000

Quick Chicken Parmesan

Ooey-gooey cheese, crispy breadcrumbs and plenty of sauce are the hallmarks of any good chicken Parmesan recipe, and this one-skillet version of chicken parm is no exception. We made this recipe easier by skipping the breading on the chicken and loading the top of the dish with cheese and breadcrumbs. Serve with whole-wheat pasta to soak up the extra sauce.

Green Vegetable Minestrone

Sarah Hoff — Mon, 15 Oct 2012 20:32:44 +0000

Green Vegetable Minestrone

Minestrone is sort of a catch-all Italian term for soup, but it’s always a welcome meal, especially when it’s fortified, as it is here, with plenty of vegetables and protein-packed chickpeas. If you want a little more bite, consider substituting mildly bitter escarole for the chard.

Lemon & Polenta Tart with Figs

Sarah Hoff — Wed, 10 Oct 2012 15:13:40 +0000

Lemon & Polenta Tart with Figs

For this celebratory tart recipe, a smooth, creamy, lemon-scented Greek yogurt filling, adorned with a ring of dried figs, is layered on a bed of honey-sweetened polenta. Real, Italian-style polenta is made from medium- or coarse-ground whole-grain cornmeal. Products labeled polenta, medium-ground cornmeal and corn grits (not instant) can be used interchangeably in this recipe.