Name: Parmesan Rice and Pasta Pilaf
Prep time: 10 min
Cook time: 25 min
Yield: 6
Ingredients: 2 tablespoons olive oil; 1/2 cup thin spaghetti (vermicelli), finely broken, uncooked; 2 tablespoons onion, diced; 1 cup long-grain white rice, uncooked; 1 1/4 cups chicken broth, hot; 1 1/4 cups water, hot; 1/4 teaspoon ground white pepper; 1 bay leaf; 2 tablespoons shredded parmesan cheese

Parmesan Rice and Pasta Pilaf

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Parmesan Rice and Pasta Pilaf

Cuisine

American

Prep Time

10 minutes

Cook Time

25 minutes

Servings

Ingredients

2 tablespoons olive oil
1/2 cup thin spaghetti (vermicelli), finely broken, uncooked
2 tablespoons onion, diced
1 cup long-grain white rice, uncooked
1 1/4 cups chicken broth, hot
1 1/4 cups water, hot
1/4 teaspoon ground white pepper
1 bay leaf
2 tablespoons shredded parmesan cheese

Cuisine

American

Prep Time

10 minutes

Cook Time

25 minutes

Servings

Ingredients

2 tablespoons olive oil
1/2 cup thin spaghetti (vermicelli), finely broken, uncooked
2 tablespoons onion, diced
1 cup long-grain white rice, uncooked
1 1/4 cups chicken broth, hot
1 1/4 cups water, hot
1/4 teaspoon ground white pepper
1 bay leaf
2 tablespoons shredded parmesan cheese

Instructions

In a large sauté pan, heat the oil. Sauté vermicelli and onion until golden brown (for about 2–4 minutes) over medium-high heat. Drain off oil.
Add rice, chicken broth, water, pepper, and bay leaf. Cover and simmer for 15–20 minutes. Fluff with fork. Cover and let stand for 5 minutes. Remove bay leaf.
Sprinkle with shredded parmesan cheese, and serve immediately.

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Posted in Dinner, Lunch, Recipes, Under 500 Calories

Whole-Wheat Bow Tie Pasta With Puttanesca Sauce

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Whole-Wheat Bow Tie Pasta With Puttanesca Sauce

Course

Main Dish

Cuisine

Italian

Prep Time

10 minutes

Cook Time

12 minutes

Servings

Ingredients

8 oz oz whole-wheat bow tie pasta (farfalle)
2 tablespoons olive oil
1 1/2 cup onion, diced
2 Tbsp garlic, minced or pressed (about 5 cloves)
1/4 teaspoon cayenne pepper
2 teaspoons anchovy paste (optional)
1 can (35 oz) no-salt-added whole peeled tomatoes, coarsely chopped
1 tablespoon capers
8 pitted black olives, each sliced lengthwise into 6 pieces
4 fresh parsley sprigs, rinsed and dried (optional)

Course

Main Dish

Cuisine

Italian

Prep Time

10 minutes

Cook Time

12 minutes

Servings

Ingredients

8 oz oz whole-wheat bow tie pasta (farfalle)
2 tablespoons olive oil
1 1/2 cup onion, diced
2 Tbsp garlic, minced or pressed (about 5 cloves)
1/4 teaspoon cayenne pepper
2 teaspoons anchovy paste (optional)
1 can (35 oz) no-salt-added whole peeled tomatoes, coarsely chopped
1 tablespoon capers
8 pitted black olives, each sliced lengthwise into 6 pieces
4 fresh parsley sprigs, rinsed and dried (optional)

Instructions

In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
Add pasta, and cook according to package directions for the shortest recommended time, about 10 minutes. Drain.
Meanwhile, in a large nonstick pan, heat olive oil over medium heat. Add onion. Cook and stir for 5 minutes, until onion begins to soften.
Add garlic, cayenne pepper, and anchovy paste. Cook and stir another 5 minutes.
Add chopped tomatoes, capers, and olives. Cook and stir until heated through. 6 Divide pasta among four dinner plates (about 1½ cups each). Spoon sauce over pasta. Garnish with parsley if desired.

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Posted in Dinner, Recipes, Under 500 Calories