Want pasta? Eat pasta! Four low-calorie, fast pasta recipes - low calorie pasta dishes restaurants

Looking at your weight, but want to eat a large bowl of pasta?
It's possible to enjoy your desire for carbs and still focus on your calories.
Here are four recipes with less than 500 calories per dish.
Try pasta with salami and broccoli, pasta with tuna and cherry tomatoes, noodles with cabbage, poppy seeds and pepitas, or angel hair pasta with fresh shisoherb mix.
California recipes: Delicious Recipes for over 25 minutes of production | serving 6 ingredients: 1 broccoli (About 3/4)
Fresh Italian sausage (2 links)
1/4 to 1/2)
2 tablespoons of olive oil 4 cloves of garlic, 1/2 teaspoon of red pepper, 1 pound of dry short pasta such as fusilli, penne or ziti;
Or a long period of dry pasta, such as pasta, 1 ounce of pasta.
Wash broccoli when water is heated: separate the flour from the stem and put it on one side.
Remove the tough peel of the stem with a peeler or vegetable peeler, then cut the stem into halfinch cubes.
Remove the casing from the sausage.
Place olive oil in a large frying pan-
Low heat, crush the sausage meat into oil and flatten each piece a little so it gets better.
Brown sausage and potato chips.
Add slices of garlic and red pepper and cook until the garlic turns light brown for about 5 minutes.
Do not burn garlic;
If the pot starts to brown, remove the pot from the heat.
Add pasta and broccoli Ding to boiling water and cook for 6 to 7 minutes.
Add broccoli flour and cook until the pasta is soft for about 10 minutes in total.
Scoop out pasta and broccoli and drain it;
Boil the water.
Place the frying pan at high temperature and add the discharged broccoli and pasta to the sausage and garlic. Add one-
Half a cup of boiled water was cooked in an Italian noodle pan.
Stir frequently until the water is boiling for about 1 1/2 to 2 minutes.
Ground the seasoning with salt and black pepper.
Divide the pasta evenly into 6 heated pasta plates and shave on them with a vegetable peeler.
Total time: 30 minutes | 4 to6salt1 pound Spanish 1/2 pound conservative tuna at room temperature plus 2 tablespoons of oil (
See relevant recipes)
3 tablespoons of olive oil 3 cloves of garlic, whole, small, dry red pepper (
(Like Chile)
1/2 teaspoon fennel seed, 1 pound cherry tomato, cut in half (about 2 cups)
4 servings of anchovy fillets, 1 teaspoon of red wine vinegar, or taste 2 tablespoons of chopped fresh Brazilian dishes: Put a large pot of salt water into a hot pan and add spaghetti.
At the same time, tuna (
You should have 1 cup or so); set aside.
Heat fresh olive oil in a large frying pan over medium heat.
Add garlic, pepper and fennel when the oil is hot.
Stir-fry and stir frequently until the garlic is light golden and fragrant with spices for 2 to 3 minutes.
Add cherry tomatoes and anchovies and cook them for about a minute and break them down.
Add the tuna and break down the tuna and tomatoes into a thick mixture with a wooden spoon.
Taste with tuna oil, red wine vinegar and salt.
The taste should be sweet, fragrant and bright.
Keep warm under low heat before the pasta is ready.
After the pasta is ready, drain it, reserve about 1 cup of boiled water, and add the noodles to the frying pan.
Turn the heat high, add the reserved pasta cooking water, then cook and gently apply the noodles with the sauce.
Put in Basil, season with salt and eat immediately.
Cabbage, poppy seeds, PEPITASTotal Time: 50 minutes | Serves41 cabbage (
1/2 to 3/4)
1/4 cup extra virgin olive oil with 2 onions (about 1 pound), chopped (2 3/4 cups)
1 teaspoon of salt and freshly ground pepper in 8 ounces of sugar-
Noodles or noodles 5 teaspoons poppy seeds 3 tablespoons roasted pepitas1/3 cups chopped Italian dish directions: Cut cabbage vertically.
Put each season aside, chop it with a heavy knife, cut the cabbage into slices first, cut horizontally, and then cut around the core;
Remove the core and any thick ribs.
You should have 11 to 11 1/2 cups of chopped cabbage.
Heat 3 tablespoons of oil in a wide and heavy cooker.
Add onions, cook with medium fire and stir occasionally until they start to turn yellow for about 18 minutes.
Add cabbage and season with salt and pepper.
Cook is on fire (
Cabbage will look big in the first place, but will cook)
Stir often until the vegetables are very tender for about 20 minutes.
When the cabbage is boiled, boil a large pot of salt water.
Sprinkle the mixture with sugar and cook at medium temperature
High temperature, stirring frequently, about 7 minutes until the vegetables fade.
At the same time, according to the instructions on the Italian bread, cook the noodles found in boiling water to al dente (
Check the pasta 1 to 2 minutes before the indicated time to make sure it's not done yet).
Drain, reserve one
Half a cup of pasta cooking liquid.
Add noodles to the pot of cabbage.
Throw in-
1 minute low heat.
Add about 3 tablespoons of reserved noodle cooking liquid or moisten the mixture lightly enough to cook until the noodles are well covered with a cabbage mixture for 1 to 2 minutes.
Stir in the poppy seeds.
After heating, add the remaining tablespoon of olive oil.
Stir most pepitas and parsley with pasta and cabbage with only one left-
The fourth of each is sprinkled on it as a decoration.
Taste and adjust the seasoning as needed.
Hot, sprinkle with preserved pepitas and parsley.
Total time: 25 minutes | best service 44 oz angel hair pasta1 tbsp-
Premium olive oil 1 teaspoon grated lemon zestsalt freshly ground black pepper 1 cup loose packed torn shiso leav1/3 Cup cut leeks (1/2 -inch pieces)
Tear parsley leaves 1/3 cup loose wrap tear basil leaves 1/3 cup loose wrap
Water should be as salty as sea water).
Add pasta to al dente for about 3 minutes or cook according to the packing instructions.
Put the pasta in the colander and keep one
Half a cup of liquid.
Put the pasta in a big bowl.
Stir pasta with olive oil, lemon zest, salt and pepper for tasting.
Add coriander, leeks, parsley and basil and stir well.
Add cooking liquid as needed to moisturize the pasta.
Season with salt and pepper.
Serve immediately.
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