Good Lifestyle

Pasta has a bad rep, but it was not always the case. Have you heard already say: "You are the company you keep?" The tiny pasta start hanging out with the sauce, everything fell downhill. D'Alfredo Bolognese in these recipes indulgent pasta is bad news.

The truth is that the only pasta do not make you fat. If you've ever been in Italy, you may have been amazed how italians retain their thin numbers when they consume daily carbohydrate dishes. Here is the case: they use simple, healthy and fresh ingredients, and they keep things small. We've rounded up 20controlled by the part Filled pasta recipes of delicious ingredients and burning that will fill you up without filling you.

'Tis the seasonbutternut squash, A fall superfaçon full of flavor, potassium, fiber, and vitamin A. The last underestimated nutrient is essential to the proper immune system function, tissue growth and bone strength. Luckily for you, this dish offers nearly 4 days of games A. And if that is not enough, the butternut squash is rich in carotenoids that fight heart disease, asthma and arthritis and promote healthy vision and skin.

WHAT DO YOU NEED

3 cups butternut squash puree
½ onion, diced
1 tablespoon of olive oil
3 Giring Giroines
2/3 cup dry white wine
1 cup vegetable broth
1 large c TSP wise dried
Sea salt and pepper
Whole wheat penne pasta cooked 16 oz

HOW TO DO IT

1. In a medium pot on the stove, heat olive oil over medium heat. Add onion and jumped for 3 minutes, stirring every occasion. Add garlic and jumped for a further 2 minutes stirring often so the garlic does not burn.
2. Now you must continue the mashed garlic / onions with butternut squash. You can do this a number of ways: pureed onions / garlic / squash with a mixer hand immersion, or throw them into a blender or food processor.
3. Once onions and squash are completely pure, stand in the pan with white wine, vegetable broth, sage and salt and freshly ground black pepper. Let the squash butternut sauce simmer on the stove for about 15 minutes, let thicken.
4. Toss pasta with sauce squash handle and top with Parmesan cheese fresh, some arugula or rocket finally cut sage if you wish.

Nutrition Per Serving: 438 calories, 5.2 g fat, <1 g saturated, 25 mg of sodium, 84 g carbohydrates, 13 g fiber, 5g of sugar, 15.6 g protein

Recipe and photo ofVegu Kate.

We could learn a thing or two physical sports, lifestyles and eating habits of the ancestors. Namely, their food consumption in line with the seasons. Consumingroot vegetables Throughout the fall and winter Stokes Our bodies with nutrients. And what is better than a hearty meal for less than 500 calories and only 6 grams of fat and 129 milligrams of sodium? In addition, this pasta recipe has 15 grams of belly-thin fiber that will keep longer and prevent overeating.

WHAT DO YOU NEED

5 lbs, approximately, root vegetables, a variety (carrots, beets, potatoes, parsnips ...)
1 large onion
2-3 cloves garlic, crushed or whole
2-3 tablespoons of olive oil extra virgin coconut oil or melted coconut oil
salt pepper
2 tablespoons chopped fresh rosemary
1/2 teaspoon crushed red pepper flakes, optional
freshly shaved Parmesan cheese
1 lb. pasta

HOW TO DO IT

1. Preheat oven to 400ºF.
2. Cut all the vegetables and onion into pieces of similar size. Place all the vegetables and garlic on a large rimmed baking sheet.
3. Drizzle with oil and salt and pepper to taste. Mix well with your hands to make sure everything is covered.
4. Place in oven and roast for 30 to 45 minutes until all vegetables are tender and golden. Remove from oven and set aside.
5. While the vegetables are roasting, boil a large pot of salted water and cook the noodles according to the package.
6. While the water is boiling, melt a butter stick in a large pan (preferably a clear color interior, but not necessary!) Over medium heat.
7. Continue cooking, swirling from time to time until the butter starts with moss and turning golden. Look closely at this point because it can burn easily. As soon as the butter looks nice and gilded (here's where the clear color stove helps!) And feels very toly and fragrant, remove it from heat and stir in the rosemary.
8. Mix all together in a large bowl or in the pot now drained and serve with freshly shaved parmesan cheese if you wish!

Nutrition by 1.5 Cup of service: 458 calories, 5.7 g of grease (<1 g saturated), 129 mg of sodium, 93 g of carbohydrates, 15.2 g fiber, 15.5 g of sugars, 11.3 G protein (calculated with 2 tbsp. olive oil, 1 lb of organic whole wheat rigatoni and no parmesan)

Recipe and photo ofSweet Anna's

Fight cancer and thin with this delicious dish of eggplant-based pasta. Violet veggie contains chlorogenic acid, a powerful antioxidant that sings free radicals causing disease. Here, aubergines are paired with whole wheat pasta rich in fiber fibers, feta crumbled, appetitePine nuts And fresh herbs, making it perfect for any meal.

Nutrition by portion: 448 calories, 22 g of grease (3.8 g saturated), 385 mg of sodium, 54 g of carbohydrates, 11 g of fiber, 8.5 g sugges, 12 g protein

Get the recipe forCookie and Kate.

Heat things with these broccoli pasta cajun fat fighter. The Cajun seasoning contains one of the mostPowerful high-size spices on the planet-Cayenne. It has been shown that the ardent capsaicin compound, it has been shown that body heat increases the heat of the body, stimulate the metabolic rate and the decrease in appetite. Researchers atPurdue University Found only only 1 gram of red pepper (about 1/2 a teaspoon) helps handle the appetite and increase the burn of post-meal calories. (And this recipe calls six teaspoons!) Further? Cut the goat cheese and half butter to save 163 calories, 15 g of grease and 127 g sodium.

Nutrition by 1 cooking cup: 544 calories, 33 g of grease (12.4 g saturated), 171 mg of sodium, 46 g of carbohydrates, 5 g of fibers, 5 g of sugars, 16 g of protein (calculated with 4 oz goat cheese and 3 c. soup of non-salt butter)

Get the recipe forAs it's sweet eats.

You got us with pumpkin and Mac cheese. If you also have a victim fallen to the tendency of the pumpkin, you have struck gold. For only 330 calories, 208 milligrams of sodium and 3 grams of sugar, you can savor a comfortable food bowl without guilt. In addition, each serving two-day vitamin A dishes. To reduce the fat content, opt for a clear Greek yogurt instead of thick cream and swap in an organic grass cheese. We are still not accurate how this dish is heavenly.

WHAT DO YOU NEED

8 oz. pasta, about half a box
1/2 cup of thick cream
1/2 cup of milk
4 Kraft Cheddar Cheese Cheddar
1/4 stick butter
1 cup of organic pumpkin puree
Freshly cracked pepper
Fresh chives

HOW TO DO IT

1. Boil the pot of water for pasta. While the pasta burned with boiling water (porridge for about 15 minutes), melt the fusion butter in a separate pan over medium heat. When especially melted, add your cream and milk.
2. Bring the milk sauce, cream and boiling butter, then add your cheese singles one at a time, tear them into small pieces and adding more as they melt, stirring constantly. A thick cheese sauce will form. When all your cheese has been added and a thick sauce has been formed, add your canned pumpkin puree.
3. Whisk to the handset.
4. Sort cooked pasta and go back to the pot. Pour the pumpkin cheese sauce on the pasta. Top with freshly cracked pepper and chives. Seers immediately.

Nutrition by portion: 330 calories, 14.8 g of grease (8 g saturated), 208 mg of sodium, 37.5 g of carbohydrates, 2 g of fiber, 3.4 g of sugars, 13.2 g of protein ( Calculated with whole wheat Ziti, organic cheddar cheese and natural greek yogurt for thick cream)

The recipe and the photo of it's so Michelle.

If Friday night means ordering Chinese take away, you may want to hit the grocery store on the way back to work. This dish has less than 300 calories a portion, contains a day of vitamin A and is ready in just 30 minutes (about the moment you would have waited for your order). And this dish contains only 353 milligrams of sodium, compared the 2,990 milligrams in an order ofPF Chang garlic noodles!

Nutrition by serving: 278 calories, 19.3 g of grease (3.5 g saturated), 353 mg of sodium, 22.4 g of carbohydrates, 1.7 g of fiber, 6 sugars of 6 g, 5 g protein ( Calculated with low sodium soy sauce).

Get the recipe forOil of love and olive.

Cauliflower is an incredibly versatile exchange for pasta and high fiber content helps to lose books. When you consume fibrous foods, you are satiated more and more calories. According to Alexandra Miller, RDN, LDN, the company's dietitian in Medifast, "cruciferous vegetables such as cauliflower have shown contributed to reducing the risk of certain cancers, namely prostate cancer, because of their great Antioxidant activity ". Bonus: When walking this pasta recipe, you will have the sauce left for the lunch of tomorrow!

WHAT DO YOU NEED

½ cup raw cashew, soaked at least 1 hour
½ cup of brazil nuts, soaked by at least 1 hour
A small cap of cauliflower, chopped in jewels - about 3 cups or more
2 small shallots, chopped
3 cloves of garlic, chopped
1 tablespoon of olive oil
3 tablespoons of lemon juice
1 tablespoon Tahini
½ cup of filtered water
¼ Nutritional yeast cup
Sea salt and fresh pepper
A handful of parsley (to garnish)
Elbow noodles

HOW TO DO IT

1. Start steaming your cauliflower florets for 5 to 7 minutes or to the fork supply. While cauliflower is steaming, bring a salty saucepan to a boil and cook pasta according to the instructions of the package.
2. Like cauliflower is steamed, skipped your garlic and your shallots. Heat 1 tablespoon of olive oil over medium-low heat in a small wallet. Add garlic and shallots and saurps for about 5 minutes, until garlic is fragrant and gold.
3. Although garlic / shallots are skipped and cauliflower is smoking, drain and rinse your hardened nuts. Add them to the base of a high speed gear mixer, as well as ½ cup of filter water and mix up until the nuts are creamy and decomposed. Add into steamed cauliflower, garlic / shallots, tahini, lemon juice, nutrition yeast and salt and pepper. Mix at high speed until Alfredo sauce is completely creamy - about a minute or two.
4. Once the pasta are boiled, drain and lower in the pot. Pour about ½ cup or Alfredo sauce on pasta and move to combine. Add more alfredo until you have reached the sausage you would like! Noodles softly hot pot so necessary.
5. Divide the pasta into bowls and garnished with a little black pepper, nutritional yeast and chopped parsley. I also like adding dermal broccoli or peas to further strengthen the vegetable content. Enjoy hot and devour!

Nutrition by portion: 502 calories, 23.3 g of grease (4.5 g saturated), 40 mg of sodium, 64.6 g of carbohydrates, 11 g of fibers, 3.6 g of sugars, protein of 18 g (calculated with pasta with the elbow of 14 oz and divided into 6 portions).

Recipe and photo ofVegu Kate.

If you need an alternative of gluten noodles, gluten ravage of your digestive system or you simply feel bold, this "pasta" beet recipe has covered you. If you are on aThe athlete's feeding plan, you want to pay special attention: a study published in theJournal of the Academy of Nutrition and Dieteticsfound that riders who have eaten beets cooked before a 5k ran five percent faster. Simply make sure to consume potassium to thwart the number of sodium.

WHAT DO YOU NEED

Beet pastes:
1 book set of beets

Lemon-cream sauce:
1 tablespoon of coconut oil
1 medium onion, chopped
3 cloves of garlic, minced
3 cup of cauliflower cabbage cups
¼ cup lemon juice lemon juice
1 tablespoon of lemon zest
1 cup of complete canned coconut milk
1/2 teaspoon of sea salt
1/4 teaspoon of black pepper freshly ground
1 teaspoon of dried floor cumin

Grilled salmon:
1 cumin teaspoon
½ teaspoon of smoked paprika
½ teaspoon of mustard powder
½ teaspoon of garlic powder
1/4 teaspoon salt
2 Wild salmon fillets of 2 (6 ounces)
Fresh parsley (for filling, optional)

HOW TO DO IT

Beet pastes:

1. Cut the beet greens (if they are always attached). Place the beets in a medium pot, add enough water to cover and bring to a boil.
2. Limit beets over medium heat for 45 to 60 minutes or until the skins can be rubbed with your fingers.
3. To test one, fishing one of the beets out of the pot with a pair of pliers and handle it under cold water until it is cool enough to handle. Remove the skins (they should rub easily using your fingers).
4. Once the cooked and cooking beetwork, use a Spiralizer to create beet beets. Put aside.

Lemon-cream sauce:

1. Add coconut oil to an average pan on low average heat. Add the onion and sauté for 5 minutes. Add the garlic cloves and sauté for another minute.
2. While the cooked onion, spray cabbage florets for 5 minutes or until tender. Once the cauliflower is tender, add the onions, garlic, cauliflower, lemon juice, zest, coconut milk, sea salt, black pepper and cumin at A mixer and a process to smooth. Put aside.

Grilled salmon:

1. Preheat grill. Line a saucepan with sheet.
2. Mix the cumin, paprika, mustard powder, garlic powder and salt together. Sprinkle the spice mixture on salmon. Place flat on the sheet.
3. To grill the salmon for 7 minutes or until the salmon is flaky and cooked through and the internal temperature reached at least 135 degrees F.

Assembly of the dish:

1. Divide beet pastes between two plates.
2. Add the sauce mixed with the pan. Simmer for 1 minute, then serve hot on beet pulps. Top with grilled salmon and fresh herbs, if desired.

Nutrition by portion: 417 calories, 18.2 g of grease (9.5 g saturated), 953 mg of sodium, 41.6 g of carbohydrates, 11 g of fibers, 25 g of sugars, 26.7 g of proteins ( Calculated with unsweetened coconut milk and 3 oz salmon serving, by USDA the standard)

Recipe and image bySonnet cuisine.

If you suffer fromGluten Intolerance or Sensitivity, Traditional pasta dishes could be limits, but this one is far from traditional. Gluten-free pasta Lentils and quinoa Filling in the white substance often devoid of nutrients. Quinoa protein, essential amino acids and fibers, and potassium content using lentils in the muscle recover. These belly thin ingredients are combined with vegetables and chicken sausages and watered in an Italian vinaigrette for a satisfying healthy meal.

Doses by: 427 calories, 15.4 g fat (2.3 g saturated), 448 mg of sodium, 60 g of carbohydrates, 6.5 g of fiber, 7 g of sugars, 15 g of protein

Get this Fit Foodie Finds recipe.

It is not very often that a pasta dish offers a 38 heavy grams of protein per serving, and in weight loss, this amino acid is a key player. The protein increases satiety revs metabolic activity and helps the bodykeep muscles while burning fat. This recipe serves 87% of your daily vitamin C needs, and it is high vitamin B6 sky, which helps the levels of balance hormones and combat stress, two useful factors on slimming down.

WHAT DO YOU NEED

1 lb of boneless and skinless chicken breasts (shrimp can be substituted)
2 tablespoons of olive oil, divided
6 C seasoning Cajun, divided
12 oz dry linguine or fettuccine pasta
2 c.
1 clove garlic, mined
3 tablespoons of flour
1 ½ cups of milk
1/2 cup of heavy cream or two and a half
1/3 cup grated cheese parmesan
1 medium red pepper, cut in fines lamellae, then divided by two bands (about 1 1/2 cup)
1 medium yellow pepper, cut in fine lamellae, then divided by two bands (about 1 1/2 cup)
1/2 big red onion, cut in thin straps
2 cups of sliced ​​Paris mushrooms (about 8)
fresh parsley, for the filling

By serving: 540 calories, 19 g fat, 7 g saturated, 312 mg of sodium, 55 g of carbohydrates, 3.7 g of fibers, 8 g sugars, 38 g protein (calculated with linguine and greek yogurt no fat instead of thick cream).

Get the complete recipe of chic cooking.

Dropping temperatures and shortening days are a natural match for salted dishes like those-houseYam Raviolis. And with the value of the two vitamins A and C and only 3 grams of sugar a day, they are a healthy indulgence. Pesto curly cabbage is rich in pine nut oil, which has been linked to the removal of appetite, helping to lose weight.

By serving: 579 calories, 42.6 g fat (4.3 g saturated), 264 mg of sodium, 43.3 g of carbohydrates, 7.5 g of fiber, 3.3 g of sugars, 12.3 G protein (calculated with 1/4 cup of olive oil)

Get the recipe forThe first mess.

Eliminate the three-day value of your vitamin A needs and 43% of your calcium quota a day with this plentiful vegetarian dish. Soft musky roasted bacon of squash contrasts and parmesan flavors. And with 31 grams of protein, you will be really satisfied.

Nutrition portion by: 637 calories, 23.9 g of fat (8 g saturated), 620 mg of sodium, 77 g of carbohydrates, 9 g of fibers, 7 g of sugars, 31.4 g of protein (calculated with 2 Portions of Bacon Tempeh Lightlife Fakin Strips)

Get the recipe forOh my vegetables.

Tacos and pasta may seem like a food catastrophe, but if you are looking for a comfort meal that does not undo your weight loss goals, try this Taco pasta salad. Looking to reduce carbohydrates, but maintain the volume? Reduce the rigatoni number and double on the zucchini. Opt for 12 ounces of pasta saves you 10 grams of carbohydrates per serving. Add 1/4 ordinary cupGreek yogurt Instead of sour cream for only 30 calories and no fat!

WHAT DO YOU NEED

2 cups of Pasta Rigatoni
1 lb 90% of lean chopped beef
1 (1.25 oz) of Taco seasoning
1/2 cup corn
1/2 cup of zucchini, chopped
1 cup of Salsa Chunky (your favorite brand)
1 cup Mexican Cheese

Accompanies:
Fresh cream
Fort cheddar cheese
coriander
lime

HOW TO DO IT

1. Cook pasta according to the instructions; Drain and set aside.
2. Brown chopped beef until it is no longer pink in a pan with medium-high heat, about 8-10 minutes.
3. Drain and mix them in tacos seasoning, corn, zucchini, salsa and Mexican cheese. Serve on pasta and garnish your preference.

Notes: You can use fresh or frozen corn. Alternatively, you can also use grilled corn to start the flavor even more. Otherwise, make a saucepan by launching the Taco mixture with pasta and cheese aspergent more Mexican on top (enough to cover the surface) and cook in the oven until the cheese is melted and slightly brown, about 10-15 minutes.

Doses by: 570 calories, 25 g of fat (13 g saturated), 805 mg of sodium, 46 g of carbohydrates, 5 g of fibers, 6 g of sugars, 40 g of protein (calculated at 12 oz of rigatoni and a Croop cup at number CARB Lower 10 g per serving) Add 1/4 cup Greek yogurt plain for only 30 calories and bold!

Recipe and photo ofTrue daddy food.

The zodles or noodles made from zucchini took the storm of the world-Woodie world. Once you replace this versatile squash in your pasta dishes, you will be like to exit the carbon, fluvient stuff. The zucchini contains a riboflavin, a vitamin B essential for the production of red blood cells and the combustion of carbohydrates. This dish is directly from Italy with its pesto sauce, its dice pancetta and ricotta cheese, but it contains less than 20 grams of carbohydrates! If you are concerned about the number of sodium, ignore the pancetta and opt for a new piece of fish or chicken.

WHAT DO YOU NEED

1/4 pound pancetta, cute cut
4 large zucchini, spiralized
1/4 cupPesto sauce without dairy products
1/4 teaspoon of sea salt
Pinch of fresh cracked pepper
1/2 cup frozen peas, thawed
1/4 cup ricotta cheese without dairy products (Kite Hill of all foods is great or uses the homemade version of the page 304 ofAgainst all grain cookbook.

HOW TO DO IT

1. Heat a large pan over medium-high heat. Add the PANCETTA and cook for 5 to 7 minutes until craving.
2. Add the zucchini noodles and jumped for 5 minutes until target-tender. Stir in pesto sauce and season with salt and pepper. Remove from heat and stir in thawed peas.
3. Divide between serving dishes and garnish with crumbled cheese and a strand of fresh basil.

Nutrition by serving: 382 calories, 21.9 g of grease (4.9 g saturated), 922 mg of sodium, 15.6 g of carbohydrates, 5 g of fiber, 6.6 g of sugars, 17.5 g of Proteins (calculated with Kite Hill Ricotta without dairy products)

Recipe and photo ofAgainst all grains.

Blaming saturated fat and sodium of thick cream, milk and cheese - Alfredo sauce has a reputation for the opposite of low fat. But all you need is some substitutions, 20 minutes of your time and less than 10 ingredients, and you have made a tasty sauce so creamy, you will think you are sinking. For less than 450 calories, 12 grams of fat and only 241 milligrams of sodium, be bad feeling never felt as well.

Nutrition by serving: 426 calories, 12.3 g of grease (7.3 g saturated), 241 mg of sodium, carbohydrates of 60 g, 7 g of fiber, sugars of 4 g, 18 g protein (calculated with gluten-free linguine )

Get the recipe forSingle green moms.

Steak in the mouth, creamy vodka sauce, butter and zodles - With only four ingredients, you can create a quality quality dish for less than 500 calories and only 22 grams of carbohydrates, and you will close 29 grams of protein from Fat combustion. Make sure to usefourte-fed oxen. According to a study published inNutrition logIt contains higher levels of omega-3 fatty acids, which have been demonstrated to reduce the risk of cardiac disease than regular variety. Bonus: This meal covers 105% of your daily vitamin C needs.

WHAT DO YOU NEED

2 tablespoons of butter
Sirloin steak of 1 pound
35-40 ounces Vodka sauce of Delallo (this is about 1½ pots)
2-3 large zucchini

HOW TO DO IT

1. Heat the butter in a large robust skillet over medium heat until slightly brown but not black (this simply adds a steak flavor).
2. Cut the steak into cut pieces. Turn heat (the higher heat is good!) And add the butter steak into the pan.
3. 3The the steak sitting in the pan for about a minute without stirring - it helps to get a beautiful Sear on one side, as if you see on the picture.
4. Return the steak pieces and cook for a minute or two, until both sides are burned. This should only take 2-3 minutes - due to the size of steak pieces, you really only need to enter the outside and that the entries will continue to cook enough once you remove from the pan.
5. Remove the heat pan, transfer the steak into a bowl and wipe the stove with a paper towel to eliminate excess fat. Add the sauce to the pan. Incorporate the steak and simmer for 5 to 10 minutes while preparing noodles or zucchini pasta.
6. Spiralize or cut the zucchini in the noodles or cook the pasta, according to which you use. Top with sauce and sprinkle with parmesan and parsley. Seers immediately.

Nutrition by portion: 403 calories, 23.6 g of grease (10.5 g saturated), 1421.8 mg of sodium, 22.6 g of carbohydrates, 6.7 g of fiber, 16.2 g sugars, 29 G protein (calculated with organic vodka sauce).

Recipe and photo ofPinch of yum.

Faime a homemade pasta sauce with less than five ingredients and serve it on whole wheat spaghetti for a burning fat dinner that is ready in just 30 minutes. Always opt for varieties of whole wheat pasta on the traditional. Why? They contain three parts of the grain, all rich nutrients and fiber filling, making them one of the best carbohydrates forweightloss. If you can save additional change, Go Organic - research suggests that organic tomatoes can have higher levels of polyphenols against the combustion of diseases and vitamin C on immunity.

Nutrition by serving: 567 calories, 23.1 g of grease (3G saturated), 19 mg of sodium, 85.6 g of carbohydrates, 9.3 g of fibers, 8.7 g of sugars, 8.4 g of protein (calculated with 15 oz whole wheat spaghetti and divided into 4 servings)

Get the recipe forCRUMB CREAM.

Looking for a refreshing autumn dish whose flavors are complex like the foliage of the season? Try this sweet, salty and salty pasta salad with belly-slimming ingredients: apples, healthy cardiovaux, cranberries rich in antioxidants, mandarin oranges andBalloon-banish spinach. A study in the newspaperAppetite found that the snack on an apple pre-meal can reduce the overall calorie consumption of 15%. Associate this with a lean protein for a balanced meal that will leave you satisfied.

By serving: 341 calories, 15.6 g of grease (1.8 g saturated), 25 mg of sodium, 45.6 g of carbohydrates, 7.6 g of fibers, 12.5 g sugars, 7 g of protein (calculated with biological shells of whole wheat).

Get the recipe forChelsea disorder apron.

This dish puts an original twist on traditional lasagna. Oppling for spaghetti on the noodles of Lasagna adds more texture and leaves more space for nutrient-rich vegetables and 29 grams of protein. With regard to weight loss, fat combustion and fitness fuel, little food is more powerful thanGreek yogurt. Here, it improves the creamery of Mozzarella and Parmesan while cutting the number of calories.

WHAT DO YOU NEED

Jar Marinara 24 oz sauce
1 cup of finely shredded zucchini
½ cup of finely shredded carrots
Italian sausage on the ground of 1 lb, ruffled
2 clove garlic, minced
2 eggs
2 ½ cup of mozzarella shredded, divided
1 cup grated parmesan cheese, divided
1 cup Greek yogurt with low low fat
2 teaspoons dried oregano
½ teaspoon salt
1 lb spaghetti
Basil for filling

HOW TO DO IT

1. Prepare pasta according to information about the package, drain and set aside.
2. In a large pan, the brown Italian sausage until it is completely cooked and no longer pink. Put aside.
3. In a bowl, combine eggs, garlic, 1½ cup mozzarella cheese, ½ cup parmesan cheese, yogurt, oregano and salt. Stir up the combination.
4. Combine pasta sauce with zucchini and finely shredded carrots.
5. Preheat the oven to 350 degrees. Spray a 9 × 13 in a pan with pastry with a non-stick spray. Spoon spoon ⅓ Cup of pasta sauce on the bottom of the baking pan. Superior sauce with spaghetti, followed by half of the cheese mixture, half of the meat mixture and another of the sauce. Repeat the layers ending with the remaining pasta sauce. 6. Top lasagna with 1 cup of mozzarella and ½ cup of parmesan cheese.
6. Cover lasagna with aluminum foil and cook for 30 minutes. Remove the sheet and cook another 20 minutes.

Nutrition by serving: 442 calories, 15.5 g of grease (8.5 g saturated), 1035 mg of sodium, 46 g of carbohydrates, 2.7 g of fiber, 9.3 g sugars, 29 g of protein ( Calculated with a part of Mozzarella of the skim, Greek yogurt non-greasy and not sausage).

Photo and recipe ofLemons for lulu.

You do not have to be the summer to enjoy a pasta recipe inspired by the BBQ. All hail The Crock saucepan! If you like pork pulled, this recipe deletes all the work, requiring only 20 minutes. With shredded meat, this tasty recipe includes roma tomatoes, celery, cheddar cheese, apple cider vinegar andMetabolism-boosting Spices like Chile, garlic and cayenne pepper.

By portion: 390 calories, 14 g of grease (3.5 g saturated), 449.5 mg of sodium, 56 g of carbohydrates, 2.7 g of fiber, 7.8 g sugars, 12 g of protein (calculated With Bowtie-based pasta, low fat mayo and organic barbecue sauce).

Get the recipe forChelsea disorder apron.