Healthy Pasta: The Sexy, Skinny, and Smart Way to Eat Your Favorite Food: A Cookbook
200Healthy Pasta: The Sexy, Skinny, and Smart Way to Eat Your Favorite Food: A Cookbook
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Overview
Having grown up with Lidia Bastianich as their mother, Tanya and Joe Bastianich are no strangers to great-tasting Italian cooking. Today, the siblings both have illustrious careers in the culinary world—writing cookbooks, running restaurants, hosting television shows—and yet they are still faced with the question that many of us encounter in the kitchen every day: how can we enjoy the pasta that we crave in a healthy and satisfying way?
Here, the brother and sister have paired up to give us that answer in 100 recipes, each under 500 calories per serving, that are as good for you as they are delectable. Do not be fooled: this is not a diet book. There are no tricks and no punishing regimens—it is just a simple guide to enjoying more of the food you love in ways that are good for you. Using ingredients and cooking methods that maximize taste but minimize fat content, Joe and Tanya will teach you what different grains mean to your diet, how to pair particular grains with sauces, why better-quality pasta is healthier for you, the health benefits of cooking pasta al dente, and how to reduce fat and calories in your sauces.
The recipes consist of regular, whole-grain, and gluten-free pastas, including classics like Spaghetti with Turkey Meatballs and Linguine with Shrimp and Lemon, as well as new combinations like Gnocchi with Lentils, Onions, and Spinach; Bucatini with Broccoli Walnut Pesto; Summer Couscous Salad with Crunchy Vegetables; Spaghetti and Onion Frittata; and many more. All under 500 calories! This book will revolutionize the way you think about pasta. Buon appetito!
Product Details
ISBN-13: | 9780385352246 |
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Publisher: | Knopf Doubleday Publishing Group |
Publication date: | 04/07/2015 |
Pages: | 200 |
Sales rank: | 608,040 |
Product dimensions: | 8.20(w) x 9.20(h) x 0.90(d) |
About the Author
TANYA BASTIANICH MANUALI received her PhD in Renaissance art history from Oxford University. She co-owns and is the executive producer of Tavola Productions, owns restaurants, and oversees the production and expansion of Lidia’s food line. Tanya has co-authored five previous books with her mother and has also written a book on breast cancer in art.
Read an Excerpt
Linguine with Pancetta, Peas, and Zucchini
Use a vegetable peeler to peel the zucchini lengthwise into thin ribbons, stopping when you get to the very center where it is all seeds. You can use this same technique with carrots and peel long carrot ribbons, or also choose to use half carrots and half zucchini. The zucchini (or carrots or both) sliced this way also make a light, fresh summer salad when tossed raw with lemon juice, olive oil, and fresh herbs.
Calories per Serving: 422
Serves 6
2 tablespoons extra-virgin olive oil
3 ounces pancetta, diced
1 cup chopped scallions
2 garlic cloves, thinly sliced
1 pound linguine
1 cup frozen peas
2 medium zucchini, peeled into ribbons (see headnote)
Kosher salt
Crushed red pepper flakes
½ cup fresh basil leaves, chopped
½ cup fresh Italian parsley leaves, chopped
½ cup freshly grated Grana Padano
1. Bring a large pot of salted water to a boil for pasta. In a large skillet over medium heat, add the olive oil. When the oil is hot, add the pancetta and cook until the fat is rendered, about 4 minutes. Add the scallions and garlic and cook until the scallions are wilted, about 3 minutes.
2. Add the linguine to the boiling water. Once the pasta is cooking, add the peas and zucchini to the skillet and season with salt and red pepper flakes. Toss until the zucchini begin to wilt, about 2 minutes. Ladle in 1 cup pasta water and simmer and reduce by half while the pasta cooks.
3. When the pasta is al dente, remove it with a spider or small strainer and add directly to the sauce, along with the basil and parsley, reserving the pasta water. Toss to coat the pasta with the sauce, adding a splash of pasta water if the pasta seems dry. Remove the skillet from the heat, sprinkle with the grated Grana Padano, toss, and serve.
Baked Rigatoni with Creamy Mushrooms and Squash
The combination of mushrooms and butternut squash is well suited for fall, but you can substitute other roasted vegetables in this dish, according to the season. The white sauce is a lower calorie and lower fat version of the classic besciamella.
Calories per Serving: 494
Serves 6
1 pound mixed mushrooms (such as button, cremini, shiitake, oyster, chanterelle, or porcini), thickly sliced (about 6 cups)
1 tablespoon extra-virgin olive oil
Kosher salt
1 small butternut squash, peeled and cut into ½-inch cubes (about 3 cups)
1 tablespoon fresh thyme leaves, chopped
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups 1% low-fat milk
1 cup low-sodium chicken broth
1 fresh bay leaf
Pinch of freshly grated nutmeg
Crushed red pepper flakes
1 pound rigatoni
1 cup shredded low-moisture part-skim mozzarella
¼ cup freshly grated Grana Padano
1. Preheat the oven to 450˚F with two sheet pans on the top and bottom racks.
2. Bring a large pot of salted water to a boil for pasta. In a large bowl, toss the mushrooms with ½ tablespoon of the olive oil and season with salt. Spread on one of the preheated pans. Repeat with the squash and the remaining olive oil and season with salt and the thyme. Spread on the second sheet pan and roast both until browned and tender, stirring and switching the pans from top to bottom halfway through the cooking time, about 20 minutes in all.
3. Meanwhile, in a medium saucepan over medium heat, melt the butter. When the butter is melted, whisk in the flour to make a smooth paste. Let cook for 2 minutes to remove the raw flour smell, then whisk in the milk and chicken broth. Add the bay leaf and nutmeg and season with salt and red pepper flakes. Simmer, stirring occasionally, until thickened, about 10 minutes. Discard the bay leaf.
4. Add the rigatoni to the boiling water. When the pasta is very al dente, several minutes shy of the package cooking time, drain and rinse. In a small bowl, toss the mozzarella and Grana Padano together. In a large bowl, combine the pasta, white sauce, and roasted vegetables and season with salt. Toss to coat the pasta with the sauce.
5. Pour into a 13 by 9-inch ceramic or glass baking dish. Sprinkle with the grated cheese mixture. Bake until the sauce is bubbly on the edges and the top is browned, 15 to 17 minutes. Let rest for 5 minutes before serving.
Excerpted from Healthy Pasta by Joseph Bastianich and Tanya Bastianich Manuali. Copyright © 2015 by Tanya Bastianich Manuali and Restaurant Man LLC. Excerpted by permission of Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Table of Contents
Introduction 3
Get Your Grain On 14
Fresh Pasta 17
Gluten-Free Pasta 19
Verdure/Vegetables
Pappardelle with Mushrooms 22
Pdgatoni Boscaiola 25
Whole Wheat Spaghetti with Mushroom Bolognese 26
Mostaccioli with Asparagus and Roasted Mushrooms 28
Mafalde with Spinach, Pine Nuts, and Golden Raisins 31
Penne with Artichokes, Peas, and Ham 32
Gnocchi with Lentils, Onions, and Spinach 33
Linguine with Arugula and Sun-Dried Tomatoes 34
Linguine with Spinach and Lemon 36
Whole Wheat Rigatoni with Leeks, Olives, and Escarole 37
Farfalle with Romaine and Pancetta 38
Orecchiette with Swiss Chard and Ricotta Pan Sauce 39
Spaghetti Primavera 41
Gemelli with Brussels Sprouts and Pine Nuts 42
Orecchiette with White Beans and Golden Onions 43
Penne with Asparagus and Goat Cheese 44
Orzo with Mint and Peas 45
Spicy Shells with Sweet Potatoes 46
Linguine with Pancetta, Peas, and Zucchini 49
Campanelle with Cauliflower, Sun-Dried Tomatoes, and Garlic 50
Ziti with Savoy Cabbage and Pancetta 52
Gnocchi with Broccolini and Anchovy Sauce 53
Linguine with Caramelized Onions and Radicchio 54
Spaghetti with Fennel and Anchovies 55
Olio/Olive Oil
Penne with Broccoli, Garlic, and Oil 58
Spaghetti with Garlic and Oil 60
Bucatini with Garlic, Oil, and Anchovies 61
Linguine with Broccoli di Rabe, Garlic, and Anchovies 63
Fettuccine with Roasted Red Peppers, Rosemary, and Green Olives 64
Spaghetti Cacio e Pepe 67
Linguine with Caramelized Onions, Bacon, and Olives 68
Spinach Fettuccine with. Poppy Seed Sauce 69
Pomodoro/Tomato
Spaghettini with Raw Tomato and Garlic Sauce 72
Cavatappi with Fresh Tomato and Ricotta Sauce 73
Rigatoni alia Norma 74
Mezze Rigatoni with Oven-Roasted Zucchini and Pomodorini 76
Cavatappi with Roasted Cherry Tomatoes, Garlic, and Ricotta Salata 77
Fusilli with Tomatoes, Olives, and Capers (Puttanesca Style) 79
Shells with Cherry Tomatoes and Sweet Peppers 80
Spaghetti with Marinara Sauce 81
Bucatini with Tomatoes and Prosciutto 82
Gemelli with Peas and Prosciutto 83
Bucatini with Mussels, Bacon, and Tomatoes 84
Orecchiette with Tomatoes, Prosciutto, and Cannellini Beans 86
Ditalini with Lentils in Tomato Sauce 87
Spaghetti Fra Diavolo with Shrimp 89
Linguine in Saffron Tomato Sauce with Calamari 90
Linguine with Tomatoes, Capers, and Tuna 91
Carne/Meats
Rigatoni with Chicken and Zucchini 94
Rotini with Chicken, Onions, and Porcini 95
Spaghetti with Turkey Meatballs 96
Ziti with Turkey Piccata and Spinach 98
Fettuccine with Chicken Livers, Bacon, and Sage 99
Cavatappi with Veal Spezzatino 101
Ziti with Tomato and Chicken Liver Sauce 102
Spaghetti Bolognese 103
Bucatini with Sausage and Peppers 104
Mezze Rigatoni with Fennel and Sausage 106
Bucatini with a Quick Meat Sauce 107
Ziti with Smoked Pork and Cabbage 109
Linguine with Sausage, Greens, and Egg Pan Sauce 110
Rigatoni with Lamb and Eggplant 111
Pesto
Chickpea Flour Ziti with Pesto and String Beans 114
Spaghetti with Trapanese Pesto 116
Bucatini with Broccoli Walnut Pesto 117
Penne with Kale Pesto 119
Spaghetti with Beet Pesto 120
Gemelli with Parsley, Mint, and Pistachio Pesto 121
Farfalle with Sun-Dried Tomato Pesto 122
Linguine with Arugula and Parsley Pesto 124
Gemelli with Pea and Mint Pesto 125
Pesce/Fish
Linguine with Shrimp and Lemon 128
Shells with Lentils and Shrimp 130
Fettuccine with Roasted Peppers and Shrimp 131
Orecchiette with Shrimp, Cauliflower, and Red Pepper Oil 133
Linguine with Spicy Mussels, White Wine, and Garlic Sauce 134
Spaghetti alle Vongole 135
Casarecce with Corn and Lobster 136
Orecchiette with Crab and Artichokes 138
Rotini with Tuna Puttanesca 139
Campanelle with Swordfish, Bell Peppers, and Capers 141
Mostaccioli with Asparagus and Smoked Salmon 142
Penne with Creamy Salmon and Green Olive Sauce 143
Farfalle with Tuna, Marinated Artichokes, Olives, and Peppers 146 144
Bucatini con le Sarde 146
Pasta in Modi Diversi/Pasta Done Different Ways
Baked Rigatoni with Creamy Mushrooms and Squash 150
Vegetable Lasagna 152
Stuffed Shells with Roasted Vegetables 155
Baked Elbows with Butternut Squash Sauce 156
Mixed Bean Soup with Farfalline 157
Tomato Clam Chowder with Pastina 158
Zucchini and Leek Soup with Pastina 160
Lemon Orzo Salad with Carrots, Bell Pepper, Celery, and Herbs 161
Summer Couscous Salad with Crunchy Vegetables 163
Pasta Salad with String Beans and Cherry Tomatoes 164
Pasta Salad with Tuna and Boiled Eggs 165
Farfalle with Creamy Tuna Sauce, Lemon, and Capers 166
Nicoise Pasta Salad 167
Breakfast Pasta Frittata 168
Spaghetti and Onion Frittata 170
Acknowledgments 173
Index 175