Saturday 21 June 2014

Portobello Lasagna Rollups

Ingredients:

  •  12 whole-wheat lasagna noodles
  •  2 teaspoons extra virgin olive oil
  •  12 ounces portobello mushrooms, chopped
  •  1/2 teaspoon salt
  •  4 cups store bought marinara sauce

Four Cheese Baked Penne

Ingredients:

  •  1 pound whole-wheat penne noodles
  •  1 1/2 cups low-fat cottage cheese
  •  1 cup part-skim ricotta cheese
  •  1 1/4 cups shredded part-skim mozzarella cheese, divided

Fettuccine with Creamy Red Pepper-Feta Sauce

Ingredients:

  •  2 tablespoons extra virgin olive oil
  •  1 small onion, chopped
  •  2 to 3 garlic cloves, peeled and chopped
  •  1 (16-ounce) jar roasted red peppers, drained and chopped

Whole Wheat Pasta Salad with Walnuts and Feta

Ingredients:

  •  1/2 pound whole-wheat fusilli or other spiral shaped whole wheat pasta
  •  1/2 cup walnuts
  •  1/2 cup crumbled feta cheese
  •  1/2 cup diced red onion
  •  1 1/2 cups chopped baby spinach leaves
  •  2 tablespoons walnut oil

Cheese Stuffed Shells

 

Ingredients:

  •  Whole wheat Jumbo Shells (if can't find, roll up whole wheat lasagna noodles)
  •  2 c. (8 oz.) shredded Mozzarella cheese
  •  2 c. low-fat cottage cheese
  •  1/2 c. grated Parmesan cheese
  •  2 tbsp. parsley flakes