Pasta

Cheesy skillet pasta with ground beef. Use hot salsa for a nice kick.   Ingredients 40 m 6 servings 487 cals 1 pound ground beef (80% lean) 2 cups fresh salsa 1 teaspoon taco seasoning mix 1/8 teaspoon ground black pepper 1 1/2 cups hot water 1 1/2 cups elbow macaroni 1 cup milk 1 (8 ounce) package processed cheese food (such as Velveeta®), cut into cubes 4 ounces shredded sharp Cheddar cheese Directions Prep     10 m Cook     30 m Ready In 40 m Heat a large, deep skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Return skillet to heat. Stir salsa, taco seasoning mix, and black pepper into the beef; simmer the mixture until hot, about 5 minutes. Stir water, macaroni, and milk into the beef mixture; bring to a boil, reduce heat to medium-low, place a cover on the skillet, and simmer the mixture until the pasta is tender, about 10 minutes. Stir cheese food and Cheddar...

Low-Cal Fettuccine Alfredo Fettuccine alfredo is typically a heavy dish but this version uses low-fat milk and cream cheese to lighten up a classic. Total:25 min Prep: 10 min Cook: 15 min Yield: 4 servings Level: Easy Ingredients 1 tablespoon unsalted butter 1 clove garlic, minced 1 teaspoon grated lemon zest 2 teaspoons all-purpose flour 1 cup low-fat (2%) milk Kosher salt 2 tablespoons Neufchtel or low-fat cream cheese 3/4 cup grated parmesan cheese, plus more for topping 3 tablespoons chopped fresh parsley 12 ounces fresh fettuccine Freshly ground pepper Directions Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon,1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped ...

I’m here to show the queen of convenience food, Sarah Millican, just how easy it can be to create a from-scratch version of her favourite comfort food dish. Using best-quality sausages and tomatoes will give the sauce a real smack of flavour and depth. Combine that with a spank of acidity from the balsamic, Parmesan and fresh basil to finish, and it’s a real step up from the microwave meals that Sarah’s used to. Happy days! SERVES 4 COOKS IN50 MINUTES DIFFICULTYNOT TOO TRICKY Ingredients 1 onion 1 carrot 1 stick of celery olive oil 4 higher-welfare Italian sausages , (250g in total) 1 heaped teaspoon fennel seeds 1 teaspoon dried oregano , ideally the flowering kind 1 pinch of dried chilli flakes 1 sprig of fresh rosemary 1 bunch of fresh basil , (30g) 4 cloves of garlic 2 tablespoons balsamic vinegar 2 x 400 g tins of quality plum tomatoes 300 g dried penne 40 g Parmesan cheese , plus extra to serve extra virgin olive oil Method Peel the onion, then finely chop with the carrot and cel...