Tag Archives: Pasta

Pasta with Chard and Sausage



This was a delicious and creamy pasta dish, without the added fat and calories of cream.


8 oz. pasta (penne or linguine)

4 cups chopped Swiss chard leaves

1 c. diced Italian sausage

1/2 c. finely chopped shallot

2 T. butter

1 T. chopped fresh sage

2 T. flour

2 c. nonfat milk

1 c. grated Pecorino cheese

Red pepper flakes for garnish


Cook pasta according to directions.

While the pasta is cooking, heat some olive oil in a pan. Add the chard and cook until wilted. Set aside.

In the same pan, melt the butter and saute the shallot. Add the sausage and cook until the sausage is cooked. Add the sage and sprinkle the pan with the flour. Cook for about a minute, making sure the flour is all incorporated. Whisk in the milk and cook until it begins to thicken. Return the chard to the pan and mix well.

Add the cheese and cook some more until the cheese melts and the sauce is nice and thick.

When the pasta is done, add it to the pan with the sauce. If the sauce is a bit thick, thin with some of the pasta water. Mix it well and serve hot with more cheese on top.IMG_3264


Mushroom & Garlic Linguine



This was great!


1 lb. linguine


Olive oil

1 lb. sliced cremini mushrooms

6 minced garlic cloves

1/2 c. Pecorino cheese, finely grated

2 T. chopped parsley


Cook pasta.

While the pasta is cooking, melt the butter and oil in a frying pan. Add the mushrooms, seasoning with salt and pepper. Saute until browned and tender. Add the garlic and sauté a bit longer.

When the pasta is done, add the cooked pasta to the mushrooms. Add 3/4 c. of the pasta water too and the cheese. Cook until the water has evaporated. Add the parsley and serve.

Mushroom and Garlic Spaghetti



Sometimes just a plain sauce is all that’s need on spaghetti. This has a lot of weight watcher points – 17, but if it’s combined with some 0 point alternatives for lunch or dinner, it’s OK!


1 lb. dry spaghetti

3 T. butter

1 T. olive oil

1 lb. cremini mushrooms, cleaned and slice

6 cloves garlic

1/2 c. Pecorino cheese, grated

2 T. parsley, chopped


Cook the pasta. Reserve 3/4 c. of the pasta water.

Meanwhile, heat 1 T. butter and oil in a large pan. Add the mushrooms, season with salt and pepper, and sauté until browned and tender. Add the garlic and remaining butter and sauté for a little bit longer.

Add the cooked spaghetti to the mushroom pan, the reserved pasta water,  and 1/2 c. cheese. Cook and toss until the water has evaporated. Add the parsley and toss again. Serve immediately and add more cheese if desired.

Pasta with Clams



Yesterday was National Spaghetti Day – even though this wasn’t technically spaghetti, it was close enough – linguini! I made us of canned clams for this recipe and it was easy and good.


1 lb. dried linguini

3 cans canned clams


White wine

Red pepper flakes

1 tomato – seeded and chopped




Cook pasta until barely al dente.

Drain the clams and reserve the liquid.

In the meantime, sauté the garlic in some olive oil in a large pan. Don’t let it turn brown! Add the red pepper flakes and tomatoes. Cook for a few minutes. Add the parsley and the clams. Cook for a few more minutes.

Add the white wine and reduce a bit. Add the cooked pasta and the clam juice to the large pan with the clams. Cook on high until the juice has completely evaporated. Drizzle some olive oil on top and sprinkle with some chopped fresh basil.


Spicy Baked Shrimp



This was delicious on its own, but it would also be great over some linguini!


3 large garlic cloves, minced

1 t. red pepper flakes

2 T. diced pancetta

2 T. capers, drained

1/4 c. chopped parsley

1 lb. shrimp, peeled and deveined

1/4 c olive oil



Preheat the oven to 450. Spray a baking dish with some olive oil spray. In a bowl, combine the olive oil, garlic, red pepper, pancetta, capers, and parsley. Add the shrimp and toss well.

Place the shrimp in the prepared baking dish. Season with salt and pepper and drizzle with a little olive oil. Bake, uncovered, for 10 minutes. Squeeze lemon juice over the shrimp before serving.

Baked Pasta with Sausage


This is always a favorite at my house – and we call it “crunchy pasta”. We have lots of ways to make it, and this way with sausage was really good.


1/2 lb. sausage, casings removed

1 medium onion, chopped

1 c. marinara sauce

1/2 lb. penne or similar

Mozzarella cheese, shredded

Parmesan cheese, grated


Preheat the broiler.

Cook the pasta.

In the meantime, sauté the onions in some olive oil. Add the sausage and cook until it is cooked through. Break it up into small pieces. Add the marinara sauce and cook until well heated through. Set aside until the pasta is done.

Drain the pasta and add the sauce. Mix well.

Grease a casserole dish. Pour in the pasta and spread out evenly. Top with the cheeses.

Broil until the top turns brown and starts to get crunchy.


Penne with Sausage & Radicchio



This was definitely a crowd pleaser, and best of all, it’s a one-dish meal! I even used Tru Roots Ancient Grains pasta, to make it even healthier!


12 oz. Tru Roots Ancient Grains penne pasta, cooked

1 onion, finely chopped

3 Italian sausages, casing removed and chopped

1 small radicchio, thinly sliced

1/2 c. Prosecco

1 t. curry powder

2 T. heavy whipping cream

1 t. chopped parsley

Freshly grated parmesan cheese

Salt & pepper

Butter and oil


Boil the pasta in salted water until cooked al dente.

While the pasta is cooking, heat the oil and butter in a frying pan.

Add the onions and cook until translucent.

Add the sausage, breaking it up with a potato masher until cooked through.

Add the radicchio and cook until wilted.

Season with salt, pepper and curry. Simmer for a few minutes. Stir in the cream and mix.

Remove the pasta from the water with a slotted spoon and add it to the sauce pan.

Add the parsley and mix it altogether.

Pour the pasta in a casserole dish. Sprinkle the parmesan cheese on top.

Cook in the broiler until brown and crunchy.

Fresh Tomato Sauce



Summer is the perfect time to make this sauce – when the tomatoes are at their freshest and sweetest! I make marinara sauce to store away with fresh tomatoes, but this is a good way to savor whole fresh tomatoes on the spot!


3 fresh ripe tomatoes, cut into small pieces

2 cloves garlic, minced

1/2 c chicken broth

Salt & pepper

Fresh basil to taste

Spaghetti noodles (I use Ancient Grains – these are the only integral noodles that I like)

Parmesan cheese, grated

FullSizeRender (1)


Heat some olive oil in a saucepan. Add the garlic and cook until fragrant.

Add the fresh tomatoes. Mix them up a bit. Add the broth and seasonings, as well as the basil. Boil until the tomatoes have broken down. Adjust the seasonings to taste.

Pour over cooked spaghetti. Top with parmesan cheese.

Pasta Cacio e Pepe


FullSizeRender (1)

I know that this is not Dash friendly at all, but since I also use this blog as my personal recipe book, I decided to post it! This was the most simple pasta sauce to prepare…and it was absolutely delicious!


1 lb. pasta – I used orrechiette (little ears), but I think anything would work well

200 g. pecorino romano – freshly grated (Trader Joe’s has a great one!)

Pepper to taste


Cook the pasta as directed.

While the pasta is cooking, grate the cheese into a large bowl.

Add some of the pasta water, a little at a time, to the grated cheese. Mix it up until it melts into a nice consistency. Do not make it runny!

Add the cooked pasta and lots of pepper. Mix well and serve.

Chicken & Spinach Pasta Bake


FullSizeRender (1)

This is like Hamburger Helper from many years ago – but so much healthier! Mixing everything together and creating “crunchy pasta”, as my kids always called it, is one of my favorite ways to eat pasta.


1 1/2 cups cooked pasta (I use TruRoots Organic Ancient Grains Penne from Costco)

2 large boneless chicken breasts, cut into bite size pieces

2 oz. lowfat cream cheese

9 oz bag of baby spinach, chopped

14 oz can diced tomatoes

2 cups marinara sauce (I make my own!)

2 cloves of minced garlic

Shredded mozzarella cheese

Freshly grated parmesan cheese


Preheat the oven to 375.

In a pan, brown the chicken breasts in some olive oil with the minced garlic. Remove from pan and set aside.

Add the tomatoes and the marinara sauce and bring to a slow boil. Add the cream cheese and mix until melted.

Add the spinach and cook until the spinach has wilted into the sauce.

Return the chicken to the sauce. Add the cooked pasta and mix well.

Place everything into a large casserole dish. Sprinkle the top with mozzarella cheese and top with parmesan cheese.

Bake for about 20 minutes.

Turn on the broiler and broil until the top becomes brown and crunchy.