“I like this simple, high-protein combination with an uncooked tomato sauce, but it also can be made with a more traditional cooked sauce. Substitute cooked tomato sauce for the first six ingredients below, then stir in the chickpeas before tossing with the pasta.”
- Salt and freshly ground pepper to taste
- slivered or chopped fresh basil
- extra virgin olive oil
- fusille or farfalle
“If you miss pasta, because you don’t eat wheat or you’re on a low-carbohydrate diet, this dish makes a nice stand-in for fettuccine. Be careful not to overcook — it will be al dente with a few minutes of cooking, after which it will quickly fall apart. When made just right, it’s silky and wonderful. You can serve as is, or toss it with a fresh tomato sauce. Use a vegetable peeler or mandolin to make the thin zucchini strips.”
Tomato sauce recipe at: http://www.recipething.com/recipes/show/15941
- Kosher salt and freshly ground pepper
- extra virgin olive oil
OOOOOOH so good
- Salt/pepper
- Fettuccine
- butter
- heavy cream
- frozen peas
- finely grated lemon zest
- fresh lemon juice
- finely grated Parm + more for serving
Good, can use spinach here as well.
- Olive
- Sweet italian sausage
- Dried oregano
- parsely
Lunchbox edition
- olive oil
- minced garlic cloves
- water
- elbow pasta
- chopped fresh parsley
- Ground pepper
- grated parmesan cheese
- pesto
- white wine
- butter
- fresh basil
- tomatoe sauce
- grapeseed oil
Ye olde family favorite. 17 WW points per (large) serving.
- spaghetti
- spaghetti sauce
- ground beef
Can use ground lamb, pork, chicken, etc.
- pepper
- dried oregano
- salt
- water
- tomoatoe paste
- ground beef
- ricotta cheese
- dry linguine
- Italian-style stewed tomatoes
- baby clams
- balsamic vinegar
- salt
- pepper
- finely chopped fresh basil
- Salt and black pepper
- minced garlic
- coarse fresh bread crumbs