A loaf of sourdough bread calls for pasta
Everyone has their weaknesses when it comes to foods they can’t
resist. For some it is sweets. For others it is salty snacks. I
know quite a few people who claim bacon at the top of the list or
chocolate or butter.
For me, it’s always been a good serving of pasta and a couple
slices of sourdough. In fact, if I happen to stop at the grocery
store on a weeknight and there is a warm loaf of sourdough bread in
the bakery, I can’t resist it. It doesn’t matter if pasta is on the
menu or not
– it goes into the cart.
A loaf of sourdough bread calls for pasta
Everyone has their weaknesses when it comes to foods they can’t resist. For some it is sweets. For others it is salty snacks. I know quite a few people who claim bacon at the top of the list or chocolate or butter.
For me, it’s always been a good serving of pasta and a couple slices of sourdough. In fact, if I happen to stop at the grocery store on a weeknight and there is a warm loaf of sourdough bread in the bakery, I can’t resist it. It doesn’t matter if pasta is on the menu or not – it goes into the cart.
But of course, a good slice of sourdough is best used to soak up a nice sauce. Here are a few to try out the next time you are in the mood for a good pasta recipe. These ones are even a little on the healthy side since they use low-fat ingredients, plenty of fresh herbs for flavor and lots of vegetables.
With the tortellini primavera recipe, we had a salad before the main course and served the pasta with grilled chicken. The key is to eat more of the vegetables than the tortellini.
The eggplant pomodoro pasta also packs in a lot of vegetables in every serving. It is made a bit healthier with whole-wheat pasta. The best kind I’ve found is Barilla’s Whole Grain pasta, which comes in a variety such as fettuccine, spaghetti, penne and a few others.
Tortellini primavera
Recipe courtesy of Eatingwell.com
5 servings, about 1 1/4 c. each
1 14-oz. can vegetable broth or reduced-sodium chicken broth
2 tbsp. all-purpose flour
1 tbsp. extra-virgin olive oil
3 cloves garlic, sliced
1 c. shredded fontina cheese or 3/4 cup shredded Parmesan cheese
1 tbsp. chopped fresh tarragon, dill or chives or 1 teaspoon dried tarragon
1/8 tsp. salt
4 c. chopped vegetables, such as broccoli, carrots and snap peas, or 16-oz. bag frozen mixed vegetables
1 16-oz. package frozen cheese tortellini
Put a large pot of water on to boil.
Meanwhile, whisk broth and flour in a small bowl. Heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1 to 2 minutes. Add the broth mixture to the pan, bring to a boil and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat and stir in cheese, tarragon (or dill or chives) and salt.
Add vegetables and tortellini to the boiling water; return the water to a simmer and cook until the vegetables and tortellini are tender, 3 to 5 minutes. Drain; add to the pan with the sauce and stir to coat.
Per serving: 424 calories; 15 g fat (8 g sat, 4 g mono); 68 mg cholesterol; 55 g carbohydrates; 14 g protein; 5 g fiber; 566 mg sodium; 321 mg potassium.
Eggplant pomodoro pasta
Recipe courtesy of Eatingwell.com
2 tbsp. extra-virgin olive oil
1 medium eggplant, (about 1 pound), cut into 1/2-inch cubes
2 cloves garlic, minced
4 plum tomatoes, diced
1/3 c. chopped pitted green olives
2 tbsp. red-wine vinegar
4 tsp. capers, rinsed
3/4 tsp. salt
1/2 tsp. freshly ground pepper
1/4 tsp. crushed red pepper, (optional)
12 oz. whole-wheat angel hair pasta
1/4 c. chopped fresh parsley, or basil
Put a pot of water on to boil.
Heat oil in a large nonstick skillet over medium heat. Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5 to 7 minutes more.
Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions. Drain and divide the pasta among 6 shallow bowls. Spoon the sauce over the pasta and sprinkle parsley (or basil) on top.
Chicken and sundried tomato orzo
Recipe courtesy of Eatingwell.com
8 oz. orzo, preferably whole-wheat
1 c. water
1/2 c. chopped sun-dried tomatoes, (not oil-packed), divided
1 plum tomato, diced
1 clove garlic, peeled
3 tsp. chopped fresh marjoram, divided
1 tbsp. red-wine vinegar
2 tsp. plus 1 tablespoon extra-virgin olive oil, divided
4 boneless, skinless chicken breasts, trimmed (1-1 1/4 pounds)
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1 9-oz. package frozen artichoke hearts, thawed
1/2 c. finely shredded Romano cheese, divided
Cook orzo in a large saucepan of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse.
Meanwhile, place 1 cup water, 1/4 cup sun-dried tomatoes, plum tomato, garlic, 2 teaspoons marjoram, vinegar and 2 teaspoons oil in a blender. Blend until just a few chunks remain.
Season chicken with salt and pepper on both sides. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, adjusting the heat as necessary to prevent burning, until golden outside and no longer pink in the middle, 3 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm.
Pour the tomato sauce into the pan and bring to a boil. Measure out 1/2 cup sauce to a small bowl. Add the remaining 1/4 cup sun-dried tomatoes to the pan along with the orzo, artichoke hearts and 6 tablespoons cheese. Cook, stirring, until heated through, 1 to 2 minutes. Divide among 4 plates.
Slice the chicken. Top each portion of pasta with sliced chicken, 2 tablespoons of the reserved tomato sauce and a sprinkling of the remaining cheese and marjoram.
