Weekend Hy-Vee Recipes: Pasta - KWWL - Eastern Iowa Breaking News, Weather, Closings

Weekend Hy-Vee Recipes: Pasta

Change It Up

Spaghetti and bottled tomato sauce may be a quick meal staple for the family, but there are certainly endless "pastabilities" when it comes to sauces and toppings. Instead of the typical tomato sauce with ground beef, try adding shrimp, tuna, chicken, pork, sausage, nuts, or even beans as a protein source. And certainly don't forget to add color to your dish with a variety of fresh vegetables and/or herbs. As far as sauces, utilize olive oil, butter, white or red wine, chicken, beef or vegetable broth, vinegar or lemon juice. And to top it all off, add a variety of freshly grated cheeses such as parmesan, Romano, mozzarella, crumbled feta and many more varieties.

Nutrition Addition

Not only is pasta a quick meal, it is also quite nutritious with only approximately 200 calories per 1 cup serving. In addition, pasta is low in sodium, low in fat and cholesterol-free. And if you are looking for a way to boost whole grains and fiber in your diet, try whole grain or whole wheat pasta varieties.


Warm Tortellini and Cherry Tomato Salad

Source: www.cookinglight.com <http://www.cookinglight.com>

Serves: 6 servings (serving size: 1 ½ cups)

All You Need

2 (9-ounce) packages fresh cheese tortellini

1 ½ Cups (1 ½-inch-long) slices fresh asparagus (about 1 pound)

3 tablespoons red wine vinegar

1 tablespoon balsamic vinegar

1 tablespoon extra virgin olive oil

¼ teaspoon black pepper

4 cups trimmed arugula

1 ½ cups halved cherry tomatoes

¾ cup (3 ounces) pre-grated fresh Parmesan cheese

½ cup thinly sliced red onion

1/3 cup thinly sliced fresh basil

1 (14-ounce) can artichoke hearts, drained and quartered

All You Do

1. Cook pasta according to package directions, omitting salt and fat. Add asparagus to pasta during last 2 minutes of cook time. Drain.

2. While pasta cooks, combine vinegars, oil, and pepper in a large bowl, stirring with a whisk. Add pasta mixture, arugula, and remaining ingredients; toss to coat.


White, Sausage and Spinach with Spaghetti

Source: www.hy-vee.com <http://www.hy-vee.com>

Serves 8 (about 1 cup each)

All You Need

8 ounces Hy-Vee thin spaghetti (try whole wheat)

8 ounces Italian turkey sausage

2 cloves garlic, minced

1 cup chopped onion

1 cup Hy-Vee chicken broth with 40% less sodium

1 (14 ounce) can cannellini beans, drained and rinsed

8 ounces fresh spinach, chopped

8 ounces cherry tomatoes, halved

Hy-Vee shredded Parmesan cheese, for serving

All You Do

1. Prepare pasta according to package directions.

2. In a large skillet, cook sausage, garlic and onion over medium-high heat until the sausage is cooked through and onion has softened.

3. Add broth and beans; bring to a boil. Reduce heat to medium-low and simmer for 5 minutes.

4. Add spinach and tomatoes and cook for 1 minute, until spinach has wilted. Stir in pasta. Serve with Parmesan cheese.


Pasta Salad with Basil Dressing

Source: www.hy-vee.com <http://www.hy-vee.com>

Serves 12 (1 cup)

All You Need

½ cup fresh basil leaves

1 clove garlic, chopped

½ tablespoon olive oil

1 tablespoon vinegar

½ cup nonfat yogurt

1 pkg (10.5 ounces) silken tofu

1 pound asparagus, cut in 1-inch pieces, with base of stems discarded

2 cups frozen peas

16 ounces corkscrew pasta, cooked, drained & rinsed

All You Do

1. In a blender, chop basil leaves with garlic, using "on" and "off" turns and scraping down the sides, until finely chopped.

2. Add olive oil, vinegar and yogurt. Blend again. Add silken tofu and whirl until very smooth. Refrigerate dressing until ready to use.

3. Blanch the asparagus for 1 minute in a large pot of boiling water. After 1 minute, add frozen peas.

4. Stir a few seconds, then drain the vegetables well.

5. Toss vegetables with cooked pasta in a large serving bowl. Cover and refrigerate.

6. To serve, toss the salad with a large fork and spoon to separate the corkscrews. Add dressing and toss to coat well.

Note: You can add the dressing a while before serving, but the pasta will absorb much of the dressing. Tastes great, but may not be as creamy. If preferred, can toss the pasta with 1 tablespoon oil to keep from sticking and to lessen the amount of dressing absorbed.


Spaghetti with Garlic and Olive Oil

Source: www.hy-vee.com <http://www.hy-vee.com>

Serves 4

All You Need

8 ounces uncooked whole wheat spaghetti

¼ cup Grand Selections extra-virgin olive oil

2 tablespoons chopped garlic

¼ teaspoon Hy-Vee crushed red pepper flakes

2 teaspoon Grand Selections white wine vinegar

¼ cup chopped fresh parsley

Parmesan cheese, if desired

All You Do

1. Cook spaghetti according to package directions. Drain spaghetti; reserve ¼ cup cooking water.

2. Meanwhile, heat olive oil in a large skillet over medium-low heat. Add garlic and red pepper flakes; cook until garlic is lightly browned, about 5 minutes. Stir in vinegar.

3. Add spaghetti, reserved cooking water, parsley and parmesan cheese, if using, to skillet. Toss gently. Serve immediately.

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