Just made linguine and white clam sauce last night and it doesn't use any of the ingredients you are trying to avoid...
15 ounces chopped clams 1 cup clam juice 1 cup white wine 1 teaspoon Italian seasoning 3-4 teaspoons minced garlic (or more if you are like me and love garlic) 1 teaspoon (give or take) crushed red pepper 3-4 tablespoons olive oil
While your pasta water heats, put a large skillet on high heat. Add the EVOO, garlic and crushed red pepper. Saute for a few minutes. Add the wine and let that cook down for about a minute. Add the clam juice and bring to a boil. Add the clams with the juice from the can and the Italian seasoning. Let all of this simmer while your pasta cooks to al dente. Drain the pasta while it is still a little under done. Add to your sauce and mix well. Let the pasta finish cooking in your sauce. I tossed in a little parsley at this point and topped with a sprinkle of parmesan cheese, but that obviously is not necessary.
My favorite "go to" pasta dish is with chicken and a veggie or 2 (usually broccoli) Boneless, skinless chicken breasts, cut into bite size pieces Chopped garlic Chopped onion Broccoli florets Penne pasta
While the penne is cooking brown the chicken. Then sauté the onion and garlic. After the pasta is cooked, rinse it and set it aside. tI use the pasta water to parboil the broccoli for like 2 minutes. Add the broccoli to the onion and garlic and cook until al dente. Add the chicken and pasta and cook for another 5 minutes. Add pepper flakes if you want. Salt and pepper to taste
While you cook your pasta, chop tomato, garlic and basil. Put them into the bottom of a serving bowl with a drizzle of EVOO, a little salt and pepper. When the pasta is done, drain and put over the chopped stuff. Toss... this makes such a nice lite "sauce"... If you have to completely avoid tomatoes it would taste just as good without them... the heat from the pasta will "cook" whatever veggies you put in the bowl so the garlic should be very finely minced so that it will soften best. This would be great with fresh zucchini, mushrooms... lots of choices!
what ive recently started doing is make the serving size of pasta, and while thats cooking stir fry mushrooms, cherry/grape tomatos, and snap peas intil the tomatos are peeling from the skin and the mushrooms are brown, (just use some EVOO and a little seasoning salt) when the pasta is done, combine everything...i put a little parmasine cheese on top but thats optional. :D the flavors are EXCELLENT together and you get to satisfy both a pasta craving and you get your vegetables in. :D
Fitness Minutes: (265)
8 4/5/12 1:21 P
umm sounds good
Fitness Minutes: (2,127)
311 4/2/12 11:43 A
I use a lot of Quinoa instead of pastas. Here's a link to a super healthy quinoa recipe that I make at least once a week.
I love spaghetti and broccoli with olive oil and lots of garlic !!
Use as 1/2 box spaghetti and 1 large head of broccoli. Cut the broccoli into florets .
Boil a large pot of water, add the pasta and the broccoli so it cooks together !
In a small saucepan, saute 1/4 cup olive oil with as much chopped garlic as you like.
Once pasta and broccoli is done , drain off water and put back in pasta pot.
Mix the olive oil and cooked garlic mix it all together.
Add a bit more olive oil if it is too dry.
Sprinkle with some parmasan cheese
You can also make a cold pasta salad !!
1 (16 ounce) package tricolor spiral pasta 2 cups broccoli florets 1 cup carrots cut into coins 1 large chopped tomato 1 chopped cucumber 1/4 of a small red onion chopped 1 (6.5 ounce) jar marinated artichoke hearts, drained and halved 1 (8 ounce) bottle good quality Italian salad dressing like Paul Newmans 1 small can black olives - drained
Cook pasta according to package directions;add the carrots and broccoli the last 3 minutes of pasta cooking so they are blanched.
Drain and place in a large bowl; add remaining ingredients and toss to coat.
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