Pasta, low-fat recipes

The spaghetti, macaroni, noodles and pastas are generally great for the heart. They contain very little fat and no cholesterol (except egg noodles) and are rich in complex carbohydrates, which makes them "fillers" when you feel really hungry. Best of all is that they are quick and easy to prepare and there are plenty of varieties according to the sauce to serve with.

Remember that cheese, oil or cream sauce significantly increase the fat content, therefore, use light sauces, made with tomatoes or other vegetables.

Ravioli with tuna sauce

(4 servings)

Ingredients

• 375 grams of fresh or frozen ravioli stuffed with spinach
• 2 tablespoons of grated Parmesan cheese
• Sprigs of fresh dill

Tuna Sauce:

• 2 teaspoons of olive oil
• 1 onion, finely chopped
• 1 clove of garlic, crushed
• 440 grams of cooked tomatoes and crushed
• 1 tablespoon of fresh parsley, finely chopped
• 1 tablespoon of fresh dill, finely chopped
• Freshly ground pepper

Preparation

1. Cook the ravioli in a pot of boiling water according to package directions. Drain and keep warm.
2. Sauce: Heat oil in a pan.
3. Fry the garlic and onion for 4-5 minutes, until onion is soft. Stir in tomatoes, wine and sugar. Heat to boil. Add tuna, parsley and dill, reduce heat and simmer for 10 minutes.
4. Serve the pasta in a preheated platter.
5. Pour the sauce, sprinkle with Parmesan cheese, and garnish with sprigs of dill.

Spaghetti with asparagus sauce

(6 servings)

Ingredients

• 500 grams of spaghetti
• 2 tablespoons of grated Parmesan cheese

Asparagus sauce:

• 500 grams of fresh asparagus, clean
• 1 tablespoon of olive oil
• 1 thick slice of bread, crushed
• 1 cup of evaporated skim milk
• 60 grams of grated mozzarella cheese
• Freshly ground black pepper

Preparation

1. Cook pasta in a pot of boiling water according to package directions.
2. For the sauce: Cook asparagus in water, steam or microwave until tender. Drain and pass them under running water. Cut them into pieces of 3 cm and set aside. Heat oil in a pan for 2 minutes, stirring constantly. Add milk and asparagus and cook over medium heat for 5 minutes.
3. Stir in cheese and continue cooking until it melts. Season with pepper to taste.
4. Serve spaghetti in a bowl preheated, pour the sauce and stir gently until incorporated. Sprinkle Parmesan cheese and serve immediately.

Baked Macaroni and tomato

(6 servings)
(Oven temperature: 180 ° C)

Ingredients

• 2 cups of macaroni
• 2 teaspoons of grapeseed oil
• 2 large onions, sliced
• 1 red pepper, sliced
• 1 green pepper, sliced
• ½ cup of tomato puree
• 2 large tomatoes, peeled and sliced
• 2 tablespoons of fresh basil, finely chopped
• 3 cups of cheese sauce

Cover:

• 2 teaspoons of olive oil
• 1 tablespoon of fresh chives, finely chopped
• 3 tablespoons of mozzarella cheese, grated
• 1 cup of grated Parmesan cheese

Preparation

1. Cook pasta in a pot of boiling water according to package directions. Drain and wash under running cold water. Put in the bottom of a refractory plate of 16×28 centimeters.
2. Heat oil in a nonstick skillet, fry the onions and peppers for 5 minutes, or until tender. Drain any remaining liquid and add the tomato puree.
3. Distribute over the macaroni, cover with slices of tomato, basil and sprinkle cheese sauce.
4. Cover: Stir together oil, onion and mozzarella and parmesan cheese. Pour over macaroni and bake at 180 ° C for 20 minutes, or until the topping is browned and the pasta is hot.

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