- 2 cups cooked rotini pasta - 2 cups cooked chicken (cut into bite-size pieces) - 1 cup mushrooms (thinly sliced) - 1/2 cup red bell pepper (diced) - 1/2 cup canned pineapple chunks (drained) - fresh grated parmesan cheese (as desired)
1. Cook pasta according to package directions, drain, place in a bowl. 2. Add the cooked chicken to the warm pasta along with the mushrooms, peppers, and pineapple. Combine well and salt and pepper to taste.
Serve: Serve pasta recipe in a bowl or on a bed of crisp salad greens mixed with shredded green cabbage. Top each serving with fresh grated parmesan cheese as desired.
- 1 package frozen or refrigerated meat or cheese tortellini - 3/4 cup marinated artichoke hearts (drained and chopped) - 1/2 cup seedless green grapes (halved) - 1/2 cup celery (diced) - 2 tbsp chopped walnuts - 2 tbsp fresh cilantro (chopped) - bottled Italian dressing (as desired to moisten)
1. Prepare pasta according to package directions, drain and place in a mixing bowl. 2. Add artichoke hearts, grapes, celery, walnuts, and cilantro to bowl. 3. Add dressing as desired and toss to combine, adjusting dressing as needed.
Serve: Serve salad at room temperature or chilled in bowls with warm garlic bread.
- 2 medium zucchini squash (cut into thin lengthwise strips with a vegetable peeler) - 1 medium yellow squash (cut into thin lengthwise strips with a vegetable peeler) - 2 plum tomatoes (diced) - 1/2 cup pitted Kalamata olives (cut each in half) - 1/2 cup chayote squash (diced) - 1 tbsp fresh squeezed lime juice - 2 tbsp olive oil - 1 tbsp fresh dill (chopped) - salt and pepper to taste
1. Trim the top and bottom of each squash. With a vegetable peeler, make long strips lengthwise on the squash. Keep making strips until you reach the seed portion of each squash. Cut up the seed portion and add to the pasta dish. 2. Combine all the ingredients in a bowl and toss well. 3. Allow this pasta recipe to marinate for a couple of hours in the refrigerator, tossing occasionally, before serving.
Serve: Serve in bibb lettuce leaves along with grilled chicken breasts or salmon steaks.
- 4 ounces of shaped pasta (bowties, rotini, shells) (cooked according to package directions and cooled) - olive oil (enough to coat) - 1/2 tsp salt - 1/2 tsp Italian seasoning - grated parmesan cheese (to taste)
1. Preheat oven to 250°F. 2. Line a baking sheet with parchment paper. 3. Combine the pasta, salt and Italian seasoning in a bowl and drizzle oil over all the ingredients. Use just enough oil to lightly coat the pasta. Toss again to coat pasta and distribute seasonings. 4. Place pasta on the baking sheet, spreading evenly in one layer. 5. Place sheet in oven and cook until crispy and lightly browned - approximately 8-12 minutes. Watch carefully to avoid burning. 6. Remove from oven and sprinkle with cheese.
Serve: Serve pasta along with vegetable crudites for a quick and easy snack idea.
- 1 cup cooked couscous (cooled) - 1 scallion (finely chopped) - 1/4 cup seedless cucumber (diced) - 1/4 cup sun-dried tomatoes in oil (drained and chopped) - 1/4 cup crumbled feta - 1/4 cup nonfat plain Greek yogurt - fresh ground black pepper (to taste) - 1 tbsp pine nuts
1. Place the prepared couscous, onion, cucumber, and tomatoes in a bowl. 2. In a smaller bowl, combine the feta, yogurt, and pepper. 3. Add the feta mixture to the couscous and combine well.
Serve: Mound couscous over pear slices, top each serving with a sprinkle of pine nuts, and serve with some plain or flavored breadsticks.
