low cal quick hi protein fresh tomato pasta dish
(deactivated member)
on 7/20/11 7:42 am
on 7/20/11 7:42 am
Its too darn HOT to cook !
Especially to cook tomato GRAVY for hours ... just when the garden is producing BUCKETS of tomatoes
but its really possible to make a fresh light tasting tomato sauce that really takes advantage of that bright flavor ...
chop garlic and onion as usual - I braise them in hunts canned meat flavor tomato sauce ( only one gram fat per serving .. its good stuff .. and a good base for my fresh tomatoes ) .. when they are done i add about 6-8 fresh tomatoes and appropriate herbs and spices .
Then .. I add a half a packet of alfredo sauce mix . This takes the acidy edge off . Gives it some body . also .. practically no fat .. I also microwave about 2 cups of carrots until soft and throw em in there .. for sweetness . ( eggplant works too in case U dont have carrots )
now .. I add some whole wheat penne right to the pot .... and cook it right in the sauce .
In a separate pot I prepare a halfa packet of pesto sauce mix , add a small cntainer of fatfree ricotta and top my cooked pasta base with that ... and fat free mozzarell..pop into the oven to melt the mozarell and DONE .
Trust me it tastes GREAT . takes like 15 minutes and has a TON of protein , no fat ... and though its filling ... quite little calories or carbs either considering its pasta . Whole wheat pasta has 7 grams protein a serving or U can use low carb pasta which is REALLY low carb .
Especially to cook tomato GRAVY for hours ... just when the garden is producing BUCKETS of tomatoes
but its really possible to make a fresh light tasting tomato sauce that really takes advantage of that bright flavor ...
chop garlic and onion as usual - I braise them in hunts canned meat flavor tomato sauce ( only one gram fat per serving .. its good stuff .. and a good base for my fresh tomatoes ) .. when they are done i add about 6-8 fresh tomatoes and appropriate herbs and spices .
Then .. I add a half a packet of alfredo sauce mix . This takes the acidy edge off . Gives it some body . also .. practically no fat .. I also microwave about 2 cups of carrots until soft and throw em in there .. for sweetness . ( eggplant works too in case U dont have carrots )
now .. I add some whole wheat penne right to the pot .... and cook it right in the sauce .
In a separate pot I prepare a halfa packet of pesto sauce mix , add a small cntainer of fatfree ricotta and top my cooked pasta base with that ... and fat free mozzarell..pop into the oven to melt the mozarell and DONE .
Trust me it tastes GREAT . takes like 15 minutes and has a TON of protein , no fat ... and though its filling ... quite little calories or carbs either considering its pasta . Whole wheat pasta has 7 grams protein a serving or U can use low carb pasta which is REALLY low carb .
Sounds yummy. My cherry tomaotes are the only ones in yet. bet I could use them.
66 yrs young, 4'11" hw 220, goal 120 met at 12 months, cw 129 learning Maintainance
Between 35-40 BMI? join us on the Lightweight board. the Lightweight Board
i love the new ave, you always have such a great smile (even when you were having problems with your new tummy)
66 yrs young, 4'11" hw 220, goal 120 met at 12 months, cw 129 learning Maintainance
Between 35-40 BMI? join us on the Lightweight board. the Lightweight Board
Sounds yummy! You are quite the chef these days! Wish I was closer! Nothing like fresh garden tomatoes!!!
In the summer when the garden tomatoes were very plentiful, my little grandma (she was about a whole 4' 10" from italy) used to chopped the fresh tomatoes and mix with crushed fresh garlic, olive oil and fresh basil then mix in the hot pasta with fresh mozzarella. She used to spice hers up with some crushed red pepper flakes.
She would also drain the liquid off this mixture and place on pizza dough and sprinkle with parmesan cheese and bake until golden, yum!
In the summer when the garden tomatoes were very plentiful, my little grandma (she was about a whole 4' 10" from italy) used to chopped the fresh tomatoes and mix with crushed fresh garlic, olive oil and fresh basil then mix in the hot pasta with fresh mozzarella. She used to spice hers up with some crushed red pepper flakes.
She would also drain the liquid off this mixture and place on pizza dough and sprinkle with parmesan cheese and bake until golden, yum!
~Maria
SW 230 Preop 205 GW 130 LW 131 CW 135 Ht 5'1"
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