Venice girl
New member
I thought some people would like to have some nice recipes for low cals pasta! I'll post some more in the future 
If you have any question feel free to pm me
If you have any question feel free to pm me
Low cal Pasta recipes from an Italian cook
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Venice girl
New member
pasta with celery cream
200 grams whole wheat pasta
300 grams of celery
1 spoon of flour
1 1/2 glass of non fat milk
1/2 onion
salt and pepper
nutmeg (spice)
4 teaspoon parmesan
1 spoon olive oil
Wash and peel the celery. Chop it and boil it in some salted water with a little flour (in order not to make it blacken). When it's soft pass it in the mixer with the milk, the chopped onion (first cook it for a while in the hot oil without making it become dark),salt, pepper,a little nutmeg and the flour.
Pass the cream in a pan and let it boil.
Add it to the cooked pasta and end with a little parmesan.
This recipes has 250 cals x 100 gr and it tastes great! I hope you'll understand my bad english!
200 grams whole wheat pasta
300 grams of celery
1 spoon of flour
1 1/2 glass of non fat milk
1/2 onion
salt and pepper
nutmeg (spice)
4 teaspoon parmesan
1 spoon olive oil
Wash and peel the celery. Chop it and boil it in some salted water with a little flour (in order not to make it blacken). When it's soft pass it in the mixer with the milk, the chopped onion (first cook it for a while in the hot oil without making it become dark),salt, pepper,a little nutmeg and the flour.
Pass the cream in a pan and let it boil.
Add it to the cooked pasta and end with a little parmesan.
This recipes has 250 cals x 100 gr and it tastes great! I hope you'll understand my bad english!
Cannon 2006
New member
I can definitely make that. Next trip to the grocery store may be today and if it is, that's what I'm getting.
Venice girl
New member
That sounds unusual, but I think I'm going to try it! I'm always looking for new ways of serving pasta. Great idea!
Unusual?
How do you serve pasta usually? I'm curious of knowing how people cook pasta outside Italy
Venice girl
New member
Pasta with tomato and lemon
250 grams of whole wheat pasta
350 grams of ripe tomatoes
2 spoons olive oil
1 lemon
salt pepper
fresh basil
wash the tomatoes, peel them and take off the seeds. Cut them in pieces and put them in a bowl. Spread them with salt and pepper, pour the oil on them and add some basil. Let them rest for 1/2 hour. In the meantime cook the pasta and when it's ready add it to the tomatoes. Grate the lemon peel on the pasta and enjoy!
248 cals x 100 grams
250 grams of whole wheat pasta
350 grams of ripe tomatoes
2 spoons olive oil
1 lemon
salt pepper
fresh basil
wash the tomatoes, peel them and take off the seeds. Cut them in pieces and put them in a bowl. Spread them with salt and pepper, pour the oil on them and add some basil. Let them rest for 1/2 hour. In the meantime cook the pasta and when it's ready add it to the tomatoes. Grate the lemon peel on the pasta and enjoy!
248 cals x 100 grams
dariqueen
New member
Unusual?
The unusual part for me is the idea of using pureed celery to make the cream sauce. LOL! All ideas are good though, as I get mighty tired of my jar of spaghetti sauce.
Cannon 2006
New member
One problem I do know is that the quality of most of our pasta itself is lacking. In other words its bland and overly processed. The result is that the sauce needs to be strong because the pasta itself is lacking in flavor.
Venice girl
New member
Hmmm...don't they sell pasta like Barilla or De cecco in the us? They're good.
Do you cook it in simple or salted boiling water?
Do you cook it in simple or salted boiling water?
yup both are readily available and blow ronzoni out of the water taste wise
the only substituon I'd make in your recipe is instead o the milk - i'd use ricotta cheese - probably low fat
makes for a nice creamy sauce that's oh so yummy