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misscole

0pt Pasta Sauces

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Fresh Tomato Sauce

Makes 8 servings POINTS® value | 0 per serving

Ingredients

4 cups roughly chopped Campari tomatoes

1/4 cup basil, cut into ribbons

3 medium garlic cloves, minced

1 1/2 tsp olive oil

1 tsp table salt

1/2 tsp freshly ground black pepper

1 Tbsp balsamic vinegar

Instructions

In a glass, stainless steel or other non-reactive mixing bowl, mix together all ingredients; let stand at room temperature for 15 minutes.

Yields about 1/2 cup per serving.

About the Arrabbiata Sauce

Make this spicy sauce even hotter by adding more red pepper flakes or a fresh hot chili. Try this over clams, lobster, shrimp or scallops for seafood diablo.

 

 

Arrabbiata Sauce

Makes 8 servingsPOINTS® value | 0 per serving

Ingredients

2 sprays olive oil cooking spray

1 tsp olive oil

3 medium garlic cloves, minced

1 1/2 cup chopped onion

29 oz canned, diced, fire-roasted tomatoes

1/2 tsp crushed red pepper flakes

1/8 tsp sugar

Instructions

Coat a large nonstick skillet with cooking spray; set over medium-high heat. Add oil to skillet; heat through. Add garlic; stir until fragrant, about 30 seconds. Add onions; cook, stirring occasionally, until onions wilt and begin to caramelize, about 10 minutes. Add tomatoes, red pepper flakes and sugar. Bring to a boil; reduce heat and simmer, scraping sides and bottom of pan occasionally, about 10 minutes.

Yields about 1/2 cup per serving.

About the Puttanesca Sauce with Slow-Roasted Tomatoes, Onions and Garlic

Great with pasta, of course, and also wonderful on cod or chicken. For a looser sauce, thin it with a little broth or water.

 

 

Puttanesca Sauce with Slow-Roasted Tomatoes, Onions and Garlic

Makes 4 servings POINTS® value | 0 per serving

Ingredients

4 sprays olive oil cooking spray

9 medium plum tomatoes, cored and cut in half

1/2 large onion, cut into 4 wedges

3 medium garlic cloves, peeled and trimmed, or less to taste

6 large black olives, pitted and finely chopped

1 Tbsp capers, minced

1/2 tsp crushed red pepper flakes (optional)

Instructions

Preheat oven to 225ºF. Cover a large baking tray with aluminum foil (or use a nonstick tray); generously coat with cooking spray.

Place tomatoes, cut-side up, onions and garlic on prepared tray; generously coat with cooking spray. Roast, turning onions and garlic once halfway during cooking, about 6 hours.

Chop roasted tomatoes, onion and garlic into small pieces; place in a glass or stainless steel bowl. Add olives, capers and pepper flakes; toss to combine.

Yields about 1/4 cup per serving.

Serve over one pound of pasta. Top with cheese, if desired*

 

 

* Pasta and cheese will change the POINTS value.

About the Pesto

This wonderful basil sauce stands on its own. For a completely different flavor profile, try using cilantro and lime juice in place of basil and water.

 

 

Pesto

Makes 8 servings POINTS® value | 0 per serving

Ingredients

4 cups basil leaves, loosely packed

1 Tbsp olive oil

1 tsp sea salt

1/2 tsp freshly ground black pepper

5 medium garlic cloves, peeled and smashed, or less to taste

1/3 cup warm water, or reserved pasta cooking water, for thinning sauce; or more or less for desired consistency

Instructions

Combine all ingredients in a food processor; process to desired consistency. Thin with more water, if desired.

Yields about 2 tablespoons per serving.


I am not defined by the number, but how healthy my body is!

2 teach is 2 touch 4 ever

 

~*Nicole*~

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