Recipes

Beef Ragu

Beef Ragu

We made this classic pasta dish a little healthier by using lean beef and substituting whole-grain penne for regular pasta.
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Ingredients

6 main-dish servings

Instructions

  • Cook pasta as label directs, using 2 teaspoons salt, but drain pasta 1 minute before cooking time for al dente is reached.
  • While pasta cooks, in 12-inch skillet, heat oil over high heat.
  • Add beef in even layer.
  • Sprinkle with ¼ teaspoon each salt and black pepper.
  • Cook 2 minutes or until browned; stir, breaking into pieces.
  • Add carrot, celery, and onion.
  • Cook 5 minutes or until tender and golden, stirring occasionally.
  • Add cumin, coriander, and red pepper.
  • Cook 30 seconds, stirring.
  • Stir in tomatoes; heat to boiling.
  • Reduce heat to maintain steady simmer and cook 10 minutes.
  • Return drained pasta to saucepot.
  • Stir in tomato sauce; cook over medium heat 2 minutes or until pasta is al dente and well coated, stirring.
  • Stir in mint and remaining ¼ teaspoon each salt and black pepper.

Nutrition values

Calories: 385 kcal
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Course; Beef / Pasta
Cuisine; European / Italian

Italian Wedding Pasta

Italian Wedding Pasta

Rich enough to celebrate a special occasion, our baked pasta lightens up the calories with reduced-fat milk and lean turkey
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Ingredients

Instructions

  • Preheat oven to 400°F.
  • Line 15½” by 10½” jelly-roll pan with foil.
  • In medium bowl, with fingertips, mix turkey, bread crumbs, parsley, crushed and sliced garlic, egg, and ¼ cup Romano cheese just until blended; do not overmix.
  • Shape turkey mixture into 1-inch meatballs (you will have about 36); place in prepared pan.
  • Bake 20 minutes.
  • Meanwhile, cook pasta as label directs, but drain 2 minutes before indicated cooking time; return to saucepot.
  • In 2-cup liquid measuring cup, whisk cornstarch into milk.
  • Add milk mixture and broth to pasta in saucepot; heat to boiling over medium-high heat, stirring frequently.
  • Boil 1 minute to thicken sauce slightly.
  • Remove saucepot from heat; stir in spinach, ½ cup grated Romano, and pepper.
  • Add meatballs and gently toss to combine.
  • Transfer pasta mixture to 3-quart glass or ceramic baking dish; sprinkle with remaining ¼ cup grated Romano.
  • Bake 20 minutes or until hot in the center and golden brown on top.

Nutrition values

Calories: 390 kcal
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Course; Pasta / Turkey
Cuisine; European / Italian

Light Fettuccine Alfredo

Light Fettuccine Alfredo

For a weeknight family supper, try this low-fat version of the classic Alfredo sauce. We shaved off calories—and added sautéed garlic, onion, and broccoli flowerets—while keeping the sauce smooth and cheesy.
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Ingredients

Instructions

  • In nonstick 12-inch skillet, heat oil over medium heat.
  • Add onion and garlic and cook until onion is golden, about 8 minutes.
  • In bowl, with wire whisk, whisk milk, broth, flour, salt, and pepper until smooth.
  • Add to onion mixture and cook, stirring, until sauce has thickened and boils; boil 1 minute.
  • Stir in Parmesan.
  • Meanwhile, in large saucepot, cook pasta as label directs.
  • After pasta has cooked 7 minutes, add broccoli to pasta water.
  • Cook until pasta and broccoli are done, 3 to 5 minutes longer.
  • Drain pasta and broccoli.
  • In warm serving bowl, toss pasta and broccoli with sauce.

Nutrition values

Calories: 275 kcal
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Course; Pasta / Sauce
Cuisine; European / Italian
Diets; Low Fat

Creamy Mushroom Cavatappi

Creamy Mushroom Cavatappi

This tasty pasta dish combines mushrooms with cavatappi, or spiral macaroni, for a quick and easy dinner. Instead of cream, we used low-fat milk and cornstarch to lend a velvety texture to the sauce.
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Ingredients

  • 6 main-dish servings
  • 12 ounces cavatappi pasta
  • 2 teaspoons olive oil
  • 1 small onion 4 to 6 ounces, chopped
  • 1 package 8 ounces sliced cremini mushrooms
  • 1 tablespoon cornstarch
  • 1½ cups low-fat 1% milk
  • ½ cup freshly grated parmesan cheese plus additional for serving
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 package 10 ounces frozen peas
  • 8 ounces deli-sliced ham cut into ½-inch-wide strips

Instructions

  • Cook pasta as label directs.
  • Meanwhile, in 12-inch skillet, heat oil over medium heat until hot.
  • Add onion and cook 3 minutes or until beginning to soften.
  • Increase heat to medium-high and stir in mushrooms; cook 8 to 10 minutes or until mushrooms are golden and most liquid has evaporated, stirring frequently.
  • Transfer mushroom mixture to small bowl.
  • In 2-cup liquid measuring cup, whisk cornstarch into milk; add to same skillet and heat to boiling over medium heat, whisking frequently.
  • Boil 1 minute, stirring constantly to prevent scorching on bottom of skillet.
  • Remove skillet from heat and whisk in ½ cup Parmesan, salt, and pepper.
  • Place peas in colander.
  • Pour pasta over peas; drain and pour pasta mixture into saucepot.
  • Stir in mushroom mixture, cheese sauce, and ham; toss to coat.
  • Serve with freshly grated Parmesan.

Nutrition values

Calories: 400 kcal
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Course; Pasta / Vegetables
Cuisine; European / Italian

Ravioli With Ripe Tomatoes

Ravioli With Ripe Tomatoes

Who knew you could prepare pasta in a microwave? What’s more, the simple, from-scratch sauce uses the perfectly ripe tomatoes of late summer—and doesn’t require any cooking. Whipped up fresh and fast and tossed with ricotta ravioli, it’s a flavorful send-off to the season
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Equipment

  • Large bowl

Ingredients

Instructions

  • In large bowl, combine tomatoes, basil, oil, lemon peel, salt, and pepper.
  • Let stand at room temperature at least 15 minutes or up to 30 minutes to blend flavors.
  • Meanwhile, place ravioli in large bowl with water; cover with vented plastic wrap and microwave on High for 10 minutes or until cooked through, stirring once.
  • Add hot pasta to tomato mixture and toss to coat.
  • Sprinkle with Parmesan to serve.

Nutrition values

Calories: 375 kcal
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Course; Pasta
Cuisine; European / Italian

Pasta Primavera

Pasta Primavera

This dish is traditionally made in spring, when the first tender young vegetables appear—thus the name primavera, which means “spring” in Italian. With an abundance of first-of-the-season veggies and fiber-rich whole-grain spaghetti, you’ll never miss the cream sauce—or the calories.
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Ingredients

6 main-dish servings

Instructions

  • Heat large covered saucepot of water to boiling over high heat.
  • Meanwhile, trim and clean leeks, cutting leeks lengthwise in half, then crosswise into ¼-inch-wide slices.
  • In 12-inch skillet, heat oil over medium heat until hot.
  • Add leeks and ⅛ teaspoon each salt and pepper; cook 9 to 10 minutes or until tender and golden, stirring occasionally.
  • While leeks cook, trim asparagus and cut into 1½-inch-long pieces.
  • Cook pasta as label directs.
  • Meanwhile, increase heat under skillet to medium-high.
  • Add asparagus and ⅛ teaspoon each salt and pepper; cook 1 minute or until bright green, stirring.
  • Add peas, tomatoes, and remaining ¼ teaspoon each salt and pepper.
  • Cook 2 minutes or until peas are bright green.
  • From saucepot with pasta, scoop 1 cup water; pour into skillet with vegetables.
  • Cook 5 minutes or until liquid has reduced and tomatoes have softened.
  • Drain pasta; transfer to large serving bowl.
  • Add vegetable mixture.
  • With tongs, toss until well combined.
  • To serve, top with parsley and Parmesan.

Nutrition values

Calories: 325 kcal
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Course; Pasta
Cuisine; European / Italian

Whole-Wheat Penne Genovese

Whole-Wheat Penne Genovese

An onion-flecked white bean sauté adds heft to this fresh and healthy pesto pasta dish, making it light yet satisfying.
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Ingredients

6 main-dish servings

Instructions

  • Cook pasta as label directs.
  • Meanwhile, make pesto: In food processor with knife blade attached, blend basil, garlic, water, 2 tablespoons oil, salt, and pepper until pureed, stopping processor occasionally and scraping bowl with rubber spatula.
  • Add Parmesan; pulse to combine.
  • Set aside.
  • In 12-inch skillet, heat remaining 1 tablespoon oil over medium heat until very hot; add onion and cook 5 to 7 minutes or until beginning to soften.
  • Stir in white beans and cook 5 minutes longer, stirring occasionally.
  • When pasta is done, reserve ¼ cup pasta cooking water.
  • Drain pasta and return to saucepot; stir in white bean mixture, pesto, cut-up tomatoes, and reserved cooking water.
  • Toss to coat.
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Course; Pasta
Cuisine; European / Italian

Herbed Pork Medallions With Asparagus Salad

Herbed Pork Medallions With Asparagus Salad

Rubbed with rosemary and parsley and roasted in a 400°F oven, this trim tenderloin is mouthwateringly moist and served atop a fiber-rich salad of crunchy carrots, asparagus, and greens.
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Ingredients

4 main-dish servings

Instructions

  • Preheat oven to 400°F.
  • Heat large pot of water to boiling over high heat.
  • Finely chop one-third of parsley.
  • Rub chopped parsley and rosemary all over tenderloin and let stand while oven heats.
  • Fill large bowl with ice and water.
  • Add carrots to boiling water.
  • Cook 5 minutes.
  • With tongs, transfer to ice water.
  • When cool, remove with tongs to cutting board.
  • Add asparagus to boiling water.
  • Cook 3 minutes or until bright green and crisp-tender.
  • Transfer to ice water.
  • When cool, drain well.
  • Sprinkle ⅛ teaspoon each salt and pepper all over pork.
  • In 12-inch oven-proof skillet, heat 1 teaspoon oil over medium-high heat.
  • Add pork; cook 6 to 8 minutes or until evenly browned, turning.
  • Transfer to oven.
  • Roast 8 to 10 minutes or until meat thermometer inserted in thickest part of pork registers 145°F; let rest 5 minutes.
  • While pork cooks, cut carrots into 2-inch-long matchsticks.
  • Cut asparagus into 2-inch-long pieces.
  • In large bowl, toss carrots, asparagus, radishes, onion, greens, and remaining parsley with ⅛ remaining teaspoon each salt and pepper and 1 tablespoon oil.
  • Add vinegar; toss to combine.
  • Divide salad among serving plates.
  • Slice pork; arrange on top of salads.
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Course; Pork / Salad / Vegetables
Cuisine; European / Italian

Sopressata & Roma Bean Salad With Pecorino

Sopressata & Roma Bean Salad With Pecorino

Slightly sweeter than green beans, broad beans are the oldest bean in existence. Look for those that are pale green, soft, and tender. These beans are best eaten within a few days of purchase.
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Ingredients

4 main-dish servings

  • 1¼ pounds roma beans or green beans trimmed
  • 1 lemon
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon salt
  • ⅛ teaspoon coarsely ground black pepper
  • 4 ounces sopressata or genoa salami sliced into ½-inch strips
  • 2 small bunches 4 ounces each arugula, tough stems trimmed, or 2 bags (5 ounces each) arugula
  • 1 2-ounce wedge pecorino-romano cheese

Instructions

  • If beans are very long, cut crosswise into 2 ½-inch pieces.
  • In 12-inch skillet, heat 1 inch water to boiling over high heat.
  • Add beans; heat to boiling.
  • Reduce heat to low; simmer 6 to 8 minutes or until beans are tender-crisp.
  • Drain beans and rinse with cold running water to stop cooking; drain again.
  • Meanwhile, from lemon, grate ½ teaspoon peel and squeeze 2 tablespoons juice.
  • In large bowl, with wire whisk, mix lemon peel and juice with oil, salt, and pepper.
  • Add beans, sopressata, and arugula to dressing in bowl; toss to coat.
  • To serve, spoon salad onto platter.
  • With vegetable peeler, shave thin strips from wedge of Romano to top salad.
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Course; Cheese / Salad
Cuisine; European / Italian

Warm Farro Salad With Roasted Vegetables

Warm Farro Salad With Roasted Vegetables

If you’ve never tried farro, this hearty main-dish salad provides the perfect introduction to the nutty flavor and chewy texture of this ancient grain.
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Ingredients

4 main-dish servings

  • 1 to 2 lemons
  • 2 large carrots peeled and cut into ½-inch dice
  • 2 small fennel bulbs trimmed and cut into 1-inch pieces
  • 1 red onion halved and thinly sliced through root end
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1⅛ teaspoons ground black pepper
  • 1 bunch radishes trimmed and cut into ½-inch dice
  • 1 tablespoon red wine vinegar
  • 2½ cups water
  • 1 cup farro
  • 1 cup lightly packed fresh basil leaves chopped

Instructions

  • Preheat oven to 400°F.
  • From lemons, grate 2 teaspoons peel and squeeze 3 tablespoons juice; set aside.
  • In large bowl, combine carrots, fennel, onion, 1 tablespoon oil, ½ teaspoon salt, and 1 teaspoon pepper; toss.
  • Turn onto 15½” by 10½” jelly-roll pan and spread evenly.
  • Roast 20 minutes, stirring once.
  • Stir in radishes and roast until vegetables are tender, about 10 minutes.
  • Stir in vinegar.
  • Meanwhile, in medium saucepan, bring water, farro, and ¼ teaspoon salt to boiling over high heat.
  • Reduce heat to medium-low; cover and simmer until farro is tender and water is absorbed, 25 to 30 minutes.
  • In large bowl, whisk together reserved lemon juice and peel, along with remaining 2 tablespoons oil, ¼ teaspoon salt, and ⅛ teaspoon pepper.
  • Add farro, roasted vegetables, and basil; toss to combine.

Notes & Wine Advice

Serve warm.
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Course; Salad
Cuisine; European / Italian