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Vegetable and Ricotta Pasta



 
Want to over indulge in pasta, but still hit your daily macro goals? These recipes will help you do just that!
 

Vegetable and Ricotta Pasta

 

Ingredients

 
¼ cup low-fat ricotta cheese
2 Tbsp fat-free milk
½ tsp olive oil
3 tsp parmesan cheese
1 fresh garlic glove
4 oz chicken breast
½ cup yellow squash
½ cup couchette
Olive oil (fry light)
1 cup cooked (2 oz dry) whole-wheat pasta
Crushed red pepper flakes, to taste
 

Method

 
1.Mix the ricotta, milk, olive oil, 2 tsp parmesan, and minced garlic in a glass measuring cup or microwave-safe bowl, and set aside.
 
2.Combine chicken, squash, and couchette with, salt, and pepper.
 
4.Bring water to a rolling boil and add your pasta of choice and gently cook
 
5.While the chicken mixture cooks away, heat the cheesey mixture in the microwave until just hot. Transfer the chicken and squash to a large mixing bowl, and add the cooked pasta and cheesy mixture. Toss. Season with additional salt, pepper, parmesan, and pepper flakes, and serve.
 

Nutrition (per serving)

461 calories; 47g protein; 48g carbs; 10g fat

via GIPHY
 

Mexican Steak Pasta

 

Ingredients

4 oz top-round steak
Salt-free Mexican seasoning
Olive oil spray (fry light)
1 cup broccoli
1 cup tomatoes
¼ cup natural salsa
1 cup cooked (2 oz dry) whole-wheat pasta
Fresh coriander leaves
½ Fresh chopped chilli
 

Method

 
1.Sprinkle the steak with the Mexican seasoning and salt. Place a large, non-stick frying pan and cook until it’s a stage bellow your desired rareness (if you want it medium cook until rare). Bring water to a boil and cook your pasta.
 
2.Stir in the broccoli and tomatoes until broccoli is bright green, crisp-tender, and warm.
 
3.Transfer the steak and veggies to a medium bowl. Add the cooked pasta. Toss. Top with fresh coriander, fresh Chilies and salsa. Enjoy immediately.
 

Nutrition (per serving)

 
440 calories; 35g protein; 58g carbs; 10g fat
 

via GIPHY
 

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