Healthy Spaghetti Recipes
HEALTHY SPAGHETTI
Make and share this Healthy Spaghetti recipe from Food.com.
Provided by Em N.
Categories One Dish Meal
Time 1h15m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Bring water to a boil in a large pot.
- Boil tomatoes in water for about 1 minute.
- Scoop the tomatoes out.
- Drain it with cold water to let it cool.
- Take a knife and slice an"X" on the bottom of each tomato.
- Then peel the skin from all the tomatoes and discard.
- Chop the tomatoes.
- Chop the onion and fresh sweet basil.
- Shred the cooked store-bought rotisserie chicken.
- In a nonstick pot, heat the olive oil.
- Saute the chopped onions for 5 minutes.
- Add the chopped tomatoes, stirring them with the onions.
- Season with salt and pepper.
- Cover the pot and let simmer for 30-40 minutes, returning occasionally to stir and season.
- Meanwhile, cook the spaghetti according to package instructions.
- After 30 minutes add the shredded chicken and basil to the pot.
- Just add enough shredded chicken to your liking and refrigerate the rest for some other recipe.
- When chicken is heated through, turn stove off and place spaghetti into pot and toss thoroughly.
- Serve with parmesan cheese if you like.
- Serves 2-3 people.
- Double or triple the recipe for larger groups.
- This can be easily turned into a fabulous vegetarian meal simply by not adding the chicken.
Nutrition Facts : Calories 786.4, Fat 22.8, SaturatedFat 4.2, Cholesterol 78.8, Sodium 98.9, Carbohydrate 100.6, Fiber 7.5, Sugar 10.9, Protein 43.9
HEARTY GARDEN SPAGHETTI
My husband and I wanted a pleasing dish that didn't leave a ton of leftovers. My spaghetti with beef and fresh veggies is perfectly filling for four. -Wanda Quist, Loveland, Colorado
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven coated with cooking spray, cook beef, onion and red pepper over medium-high heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles; drain., Add zucchini and mushrooms; cook 3-5 minutes longer or until tender. Stir in tomato sauce and seasonings; bring to a boil. Reduce heat; simmer, covered, 15 minutes to allow flavors to blend. Meanwhile, cook spaghetti according to package directions., Serve spaghetti with sauce and, if desired, cheese.
Nutrition Facts : Calories 432 calories, Fat 11g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 649mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 7g fiber), Protein 36g protein. Diabetic Exchanges
HEALTHY HOMEMADE SPAGHETTI SAUCE
Healthy Homemade Spaghetti Sauce recipe has no added sugar! It's meaty, thick, full of Italian flavor and great served over traditional pasta or spaghetti squash for a low-carb meal.
Provided by Julie Clark
Categories Main
Time 1h5m
Number Of Ingredients 11
Steps:
- In a large saucepan, brown the ground beef along with the garlic. Drain.
- Add in the rest of the ingredients and bring to a low boil, stirring often.
- Once the sauce is heated through and at a low boil, reduce the burner temperature to low and simmer uncovered for 45 minutes.
- Serve immediately or allow the sauce to cool, then package it in freezer-safe containers for easy storage.
Nutrition Facts : Calories 112 kcal, Carbohydrate 9 g, Protein 9 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 22 mg, Sodium 284 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
HEALTHY SPAGHETTI
Make and share this Healthy Spaghetti recipe from Food.com.
Provided by diabeticparents
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Cook noodles according to package directions. Serve with cooked lean ground beef or buffalo and organic pasta sauce. Serve with a salad or grilled vegetables.
Nutrition Facts : Calories 373.4, Fat 3.7, SaturatedFat 0.8, Cholesterol 34.8, Sodium 380.1, Carbohydrate 57.5, Fiber 2.4, Sugar 7.4, Protein 25.4
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- In a large skillet, cook ground beef and onion over medium heat, stirring often, until beef is browned. (If not using lean ground beef, you may want to drain excess fat from the pan)
- Add shredded carrot, spinach, salt, garlic, Italian seasoning, oregano, basil and red pepper flakes and cook 1-2 minutes.
- Add broth and crushed tomatoes. Bring to a simmer over medium-high heat and then dry spaghetti and reduce to medium heat. Cover and cook for 10-15 minutes until pasta is cooked, stirring often to keep spaghetti from clumping. (If sauce thickens too quickly and pasta is not yet cooked, simply add another ¼-½ cup broth and keep cooking)
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- Slice ends off the zucchini and yellow squash. Cut in half horizontal then slice each half again so you have 4 long strips. Repeat for each zucchini and squash. Sprinkle a dash of salt on top. Set aside.
- Preheat the grill to high heat and prepare the grill with oil so the vegetables do not stick. If roasting preheat the oven instead to 400 degrees F.
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- Chicken arrabbiata. Combine two favourite comfort food dishes to make our chicken arrabbiata. This dish kicks the heat up a notch, so it’s great for families who like a little spice in their lives, but again, you can always tone it down for sensitive tastebuds.
- Lentil ragu. We know ‘rich’ and ‘healthy’ don’t normally appear in the same sentence, but this lentil ragu is an exception to the rule. It’s a healthy spaghetti supper that’ll get you four steps closer to your five-a-day and it uses mainly storecupboard ingredients to create an affordable, filling family staple.
- Tofu & spinach cannelloni. Tofu is a veggie’s best friend, especially when it’s packed into a pasta dish bursting with flavour. Our tofu & spinach cannelloni is rich in protein and iron, which is especially important for vegetarians.
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- Wash the spaghetti squash. Use a knife to cut slits all around the squash. Place in a slow cooker (optional: line the slow cooker with a liner or parchment paper) and cook on low for 5-6 hours or high for 3-4 hours.
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