Pasta recipe perfect for hectic holiday season - Chron

arome.indah.link

This holiday season seems busier than ever with working from home, helping with schoolwork and trying to make things festive. Here’s a quick survival dinner. Most of the ingredients you may have on hand. I used fresh fettuccini. I keep some in my freezer for quick meals, but you can use any type of pasta.

Add red bell peppers cut into cubes to a bag of prewashed salad for colorful holiday salad.

Helpful Hints:

• Four garlic cloves can be used instead of minced garlic.

• Any hard cheese such as manchego or Romano can be used instead of Parmesan.

• A quick way to chop basil is to wash, dry and snip the leaves with a scissors right off the stem.

SHOPPING LIST:

To buy: 1 package fresh fettuccini, 1 can reduced-sodium canned diced tomatoes, 1 can tomato paste, 1 bunch basil, 1 jar minced garlic, 1 6-ounce can white-meat tuna packed in water, 1 container pitted black olives, 1-piece Parmesan cheese, 1 bag washed, ready-to-eat salad, 2 red bell peppers and 1 bottle reduced-fat oil and vinegar dressing.

Staples: olive oil, salt and black peppercorns.

HOLIDAY PASTA WITH TUNA SAUCE

Recipe by Linda Gassenheimer

1/4 pound fresh fettuccini

2 cups reduced-sodium canned diced tomatoes (drained)

4 tablespoons tomato paste

2 teaspoons minced garlic

1/4 cup fresh basil leaves

6 ounces canned white-meat tuna packed in water

10 pitted black olives, cut in half

2 teaspoons olive oil

Salt and freshly ground black pepper

1/4 cup grated Parmesan cheese

Heat 3 to 4 quarts of water in a large saucepan over high heat. When it boils, add fettuccini and cook 3 minutes or according to package instructions.

While water is coming to a boil, mix tomatoes, tomato paste, garlic, basil and tuna together in a large bowl. Make sure all of the ingredients are blended to together. Stir in the olives, olive oil and add salt and pepper to taste. When the pasta is cooked, drain and add to the bowl. Toss well. Divide between two dinner plates and sprinkle cheese on top.

Yield 2 servings.

Per serving: 463 calories (24 percent from fat), 12.1 g fat (3 g saturated, 4.9 g monounsaturated), 39 mg cholesterol, 30.8 g protein, 61.8 g carbohydrates, 8.6 g fiber, 598 mg sodium.

SALAD WITH RED BELL PEPPER

Recipe by Linda Gassenheimer

4 cups washed, ready-to-eat salad

2 red bell peppers cubed (about 2 cups)

4 tablespoons Reduced fat oil and vinegar dressing

Place salad in a bowl and add the red bell peppers and dressing. Toss well.

Yield 2 servings.

Per serving: 68 calories (33 percent from fat), 2.5 g fat (0.2 g saturated, 0.7 g monounsaturated), 2 mg cholesterol, 2.2 g protein, 10 g carbohydrates, 3.9 g fiber, 21 mg sodium.

The Link Lonk


December 27, 2020 at 08:12PM
https://ift.tt/38FU4FB

Pasta recipe perfect for hectic holiday season - Chron

https://ift.tt/31oM9uv
Pasta