Pasta

Recipe by: Joelene Craver Ready in less than 30 minutes, this is the perfect healthy meal for busy weeknights. Simply simmer canned Italian-style diced tomatoes and cannellini beans, adding spinach at the very end before tossing with cooked pasta. Ingredients 25 m 4 servings 460 cals 2 (14.5 ounce) cans Italian-style diced tomatoes  1 (19 ounce) can cannellini beans, drained and rinsed  10 ounces fresh spinach, washed and chopped  8 ounces penne pasta  1/2 cup crumbled feta cheese Directions Prep      10 m Cook      15 m Ready In  25 m Cook the pasta in a large pot of boiling salted water until al dente. Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes. Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly. Serve sauce over pasta, and sprinkle with feta. source: www. allrecipes.com

Recipe by: LAUREL B A light chicken, veggie, and pasta dish that weighs in under 350 calories. “A light but super-tasty pasta dish with fresh asparagus,” says LAUREL B. “Cooked in broth with sauteed garlic and seasoned chicken.” Ingredients 35 m 8 servings 332 cals 1 (16 ounce) package dried penne pasta  5 tablespoons olive oil, divided  2 skinless, boneless chicken breast halves - cut into cubes  salt and pepper to taste  garlic powder to taste  1/2 cup low-sodium chicken broth  1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces  1 clove garlic, thinly sliced  1/4 cup Parmesan cheese Directions Prep  15 m Cook  20 m Ready In  35 m Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside. Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minute

Recipe by:MADBALL  I created this simple Sicilian-style pasta dish one day when trying to use up some sun-dried tomatoes Ingredients 40 m 4  servings 340   cals 1 cup vegetable broth  12 dehydrated sun-dried tomatoes  1 (8 ounce) package uncooked penne pasta  2 tablespoons pine nuts  1 tablespoon olive oil  1/4 teaspoon crushed red pepper flakes  1 clove garlic, minced  1 bunch fresh spinach, rinsed and torn into bite-size pieces  1/4 cup grated Parmesan cheese Directions Prep 15  m Cook 25  m Ready In 40  m In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop. Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain. Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted. Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute th

Recipe by: Lalena  "This pasta dish incorporates some of the flavors of Greece. It makes a wonderfully complete and satisfying meal. For extra flavor, toss in a few kalamata olives. Use whatever pasta you have or prefer." Ingredients 30 m 6  servings 488   cals 1 (16 ounce) package linguine pasta  1/2 cup chopped red onion  1 tablespoon olive oil  2 cloves garlic, crushed  1 pound skinless, boneless chicken breast meat - cut into bite-size pieces  1 (14 ounce) can marinated artichoke hearts, drained and chopped  1 large tomato, chopped  1/2 cup crumbled feta cheese  3 tablespoons chopped fresh parsley  2 tablespoons lemon juice  2 teaspoons dried oregano  salt and pepper to taste  2 lemons, wedged, for garnish   Directions Prep 15  m Cook 15  m Ready In 30  m Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; sa