Making whole-wheat pasta instead of the run-o-the-mill pasta that is made with heavily process semolina flour will definitely make a difference when it comes to flavor, fiber, and low-fat! It is also lower in calories, which helps over-all. For those meat-lovers out there, definitely feel free to throw in some regular or turkey-sausage to liven things up a bit more. However, this dish looks like it's good to go with veggies only!
Ingredients
2/3 cup reduced-fat ricotta cheese
1 cup vegetable broth
1 tablespoon olive oil
1 shallot, finely chopped
1/4 pound white button mushrooms, sliced
1/2 pound plum tomatoes, chopped
2 large cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 pound multigrain spaghetti
3 cups small broccoli florets
1 medium carrot, julienned
1/4 pound asparagus, cut into 1"
3/4 cup frozen shelled green soybeans (edamame), thawed
1/2 cup fresh basil, thinly sliced
1/3 cup grated Parmesan cheese
Directions
1.
In a food processor, combine the ricotta and broth. Process until smooth. Set aside. Bring a large pot of water to a boil.
2.
Heat the oil in a large nonstick skillet over medium-high heat. Add the shallot and mushrooms. Cook, stirring frequently, for 3 minutes, or until the mushrooms begin to brown. Reduce the heat to medium. Stir in the tomatoes, garlic, salt, and pepper. Cook for 2 minutes, or until the tomatoes begin to soften. Reduce the heat to very low and cover to keep warm.
3.
Cook the pasta according to package directions. Two minutes before the pasta is finished cooking, add the broccoli, carrot, asparagus, and soybeans. Drain.
4.
Return the hot pasta and vegetables to the pot. Add the basil, the reserved mushroom mixture, and the reserved ricotta. Toss to combine. Serve sprinkled with the Parmesan.
No comments:
Post a Comment