Quick, Easy and Healthy Recipes: Pasta Recipes

Stovetop Mac and Three-Cheese

Serves 5 to 6

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients:

500 grams elbow macaroni, cooked until al dente according to package instructions

1/2 cup plus 1 tablespoon unsalted butter

1/4 cup flour

1 teaspoon salt

1/4 teaspoon ground white pepper

2 cups milk

3 cups grated sharp Cheddar cheese

2 cups grated Jack cheese

1/2 cup grated Parmesan cheese

bacon bits and crushed crackers for topping (optional)

Procedures:

1 In a soup pot, boil the macaroni until cooked but still firm. Drain, melt in a tablespoon of butter, toss quickly and set aside.

2 In a large saucepan on low heat, melt the remaining butter. Stir in the flour, salt and pepper. Stir well until the flour is completely incorporated. Using a whisk, slowly combine the milk with the butter and flour mixture to create a creamy base.

3 Turn off the heat. Toss in cooked macaroni and the grated Cheddar and Jack cheeses. Toss until the cheese completely melts into the sauce and pasta. Add the Parmesan cheese and toss until evenly distributed.

4 Sprinkle bacon and crushed crackers on top, if desired, and serve while hot.

Cheesy tip: You can experiment with different cheese combinations, but make sure you use at least one that melts well and another that is flavorful.

Serves 4 to 6

Prep Time 45 minutes, plus 30 minutes inactive time

Total Cooking Time 20 minutes

Ingredients:

For the salad dressing

2 teaspoons mustard

1/4 cup Rizal Dairy Farms naturally fermented coconut vinegar

1/4 teaspoon freshly ground white pepper

3 tablespoons naturally fermented soy sauce (Kikkoman)

3 tablespoons Rizal Dairy Farms Greek yogurt or sour cream

3 tablespoons mayonnaise

scant 3/4 cup corn or canola oil

For the chicken

2 teaspoons fresh ginger juice squeezed from grated ginger

1 tablespoon naturally fermented soy sauce

3 cloves garlic, chopped finely

2 tablespoons Rizal Dairy Farms plain Greek yogurt, unsweetened

250 grams boneless, skinless chicken breast, cut into 1/4- x 1-inch fine strips

2 tablespoons canola oil

1/4 cup white onion, chopped finely

sea salt and white pepper to taste

pinch of chili flakes (optional)

For sautéing of mushrooms

2 tablespoons canola oil

2 cloves garlic, chopped finely

1/2 cup dried shiitake mushrooms, re-hydrated in warm water for 15 minutes, squeezed dry and sliced into strips

sea salt and white pepper to taste

pinch of chili flakes (optional)

250 grams farfalle (bow tie) pasta or spiral pasta, cooked according to package directions

1 1/3 cups frozen green peas, cooked in simmering water for 2 minutes to soften

For garnish

1/3 cup red bell pepper, diced finely

1/4 cup black olives, sliced into rings

1/3 cup spring onions, chopped finely

1/4 cup flat or curly parsley, chopped coarsely

1/4 cup toasted peanuts, chopped coarsely

Procedures:

1 Make the salad dressing: In a small mixing bowl, combine mustard, vinegar, pepper, and soy sauce. Mix in yogurt and mayonnaise. Add oil gradually and according to taste. For a more tart dressing, add less oil. Season with salt and pepper to taste; refrigerate.

2 Prepare the chicken: In a medium bowl, mix ginger juice, soy sauce, garlic, and yogurt. Add chicken and marinate for 30 minutes.

3 In a heavy-bottom pan, heat oil and add onion; sauté for 1 to 2 minutes. Add chicken and sauté for about 5 minutes or until chicken is golden; season with salt and pepper and a pinch of chili flakes, if desired. Remove from heat; set aside.

4 Prepare the mushrooms: In the same pan, heat oil and add garlic; sauté until golden. Add mushrooms and sauté until browned; season with salt and pepper, and chili flakes, if desired. Add mushrooms to cooked chicken.

5 Assemble the salad: In a salad bowl, combine cooked pasta, chicken-mushroom mixture, and peas. Toss with as much salad dressing as needed. Refrigerate for at least 2 hours or overnight before serving. Sprinkle with bell pepper, black olives, spring onion, parsley, and toasted peanuts before serving.

Serves 3 to 4

Prep Time 5 minutes

Cooking Time 10 minutes

Ingredients:

3 tablespoons butter

1/2 cup milk

1/2 cup all-purpose cream

3/4 cup grated fontina cheese

1/3 cup (about 60 grams) goat cheese, Boursin, or cream cheese

salt and white pepper to taste

270 grams fettuccine noodles, cooked according to package directions

3 to 4 slices Prosciutto de Parma, cut into strips

15 pieces arugula leaves

truffle oil (optional)

3 tablespoons grated Parmesan Cheese

Procedures:

1 In a medium saucepan, melt butter. Add milk, cream, and cheeses; whisk until cheeses have melted. Season with salt and pepper to taste. Add cooked noodles to the sauce and toss until well combined. Divide among three or four plates.

2 Top with Prosciutto and arugula leaves. Drizzle with truffle oil, if desired. Sprinkle with Parmesan cheese. Serve immediately.

*Good source of Iron- for healthy red blood cells
*Makes 4 servings

Ingredients:

175 g Spaghetti Pasta, cooked
1 tsp (5 g) olive oil
4 cloves (20 g) garlic, minced
1 pc (50 g) medium onion, sliced
1/4 c (51.5 g) canned button mushrooms, sliced
3 pc (9 g) black pitted olives, sliced
1 pouch (250 g) Italian Style Spaghetti Sauce
1 tbsp (2.9 g) chopped parsley
3 to 5 strips (12 g) anchovy fillets, flaked (reserve 1/2 tsp oil)
1 1/2 tbsp (12 g) grated Parmesan cheese

Procedure:

1. COMBINE oil of anchovy and olive oil. Sauté garlic and onion for 2 minutes. Add mushrooms, olives and Italian Style Spaghetti Sauce. Simmer over low heat for 5 minutes.

2. ADD parsley, anchovies, half of cheese, salt and pepper to taste. Simmer for another 3 minutes. Pour over or mix with cooked Spaghetti Pasta. Top with cheese.

*Mouth-watering chicken pasta that's easy to prepare for impromptu family gatherings.

*Rich in Vitamin A - for good eyesight

*Makes 5 servings

Ingredients:

200 g Spaghetti Pasta, cooked

200 g chicken breast fillet, cut into large strips

2 tbsp margarine

4 cloves garlic, crushed

1 pc medium onion, diced

1/3 cup canned button mushrooms, each piece cut into 4 wedges

1 pc medium red bell pepper, diced

10 pc black pitted olives, sliced thinly

1 pouch (250 g) Italian Style Spaghetti Sauce

1/2 pc star anise (optional)

1/3 cup coarsely grated quickmelt cheese

Procedure:

1. SEASON chicken with salt and pepper. Heat pan with margarine. Pan-grill chicken until brown on both sides. Set aside.

2. IN the same pan, sauté garlic, onion, mushrooms, bell pepper, and olives for 5 minutes. Add water, Italian Style Spaghetti Sauce, chicken, salt, and star anise. Simmer for 5-10 minutes.

3. ADD cheese. Pour over cooked Spaghetti Pasta. Top with extra cheese if desired.

*Excellent source of Lysine - promotes growth in the young.

*Makes 5 servings

Ingredients:

200 g Shell Macaroni Pasta, cooked

1/4 cup evaporated milk

1/2 cup grated cheddar cheese, mixed with

1/2 cup grated quickmelt cheese

6 cloves garlic, crushed

1 pc medium onion, chopped

150g ground beef

1 pouch (250 g) Italian Style Spaghetti Sauce

1/4 cup water

1-1/2 cups (45 g) spinach leaves

1-1/2 tbsp breadcrumbs

Procedures:

1. WHILE still hot, combine DEL MONTE Macaroni with milk, half of cheese and salt. Set aside.

2. SAUTè garlic and onion for 3 minutes. Add beef then sauté for 5 minutes. Season with salt and pepper to taste. Add DEL MONTE Spaghetti Sauce and water. Simmer for 3 minutes. Add spinach. Set aside.

3. MIX half of sautéed spaghetti sauce with cooked macaroni. Arrange half of macaroni at the bottom of 7"x7" pan. Sprinkle with half of cheese.

4. POUR remaining macaroni over cheese then top with sauce and cheese. Sprinkle with breadcrumbs. Cover with foil then bake in preheated oven at 350ºF for 15 minutes.

*Preparation Time: 00:15

*Cooking Time: 00:15

*Servings: 2-4

Ingredients:

2 eggs

2 tbsp all purpose cream

1 tbsp MSG

6 slices bacon, chopped

2 cloves garlic, minced

1 small carrot, diced

1 small red bell pepper, diced

1/2 cup frozen peas, thawed

2 tbsp chopped spring onions

1 250g pack of spaghetti or fettucine, cooked al dente

2 tbsp butter, cut into pieces

1/2 cup finely grated cheddar or Parmesan cheese

salt & white pepper, to taste

Procedure:

1. Beat eggs with cream and MSG in a bowl; set aside.

2. Meanwhile, cook bacon in a nonstick pan until crisp. Remove cooked bacon with slotted spoon and set aside.

3. Brown garlic in bacon fat; stir in carrot, bell pepper, frozen peas, and spring onions. Saute until crisp tender, about 5-7 min.

4. Transfer newly cooked pasta into a large bowl. While noodles are still hot, toss in egg mixture, sauteed vegetables, bacon and cheese; toss again. Adjust seasoning with salt and white pepper. Arrange in a serving platter & serve hot.

Nutritional Content: Calories: 424 Carbohydrates (g): 10 Protein (g): 18 Fats (g): 46

Good to Remember:

Plan meals with different vegetables; the variety ensures that you get all the types of nutrients from different sources.

*Preparation Time: 15 minutes

*Cooking Time: 15 minutes

*Servings: 4-6

Ingredients:

2 tbsp butter

1 medium onion, chopped

2 pieces Hungarian Sausage or your favorite type of sausage, sliced

2 cups canned or fresh pureed tomatoes

3 cups Non Fat Milk dissolved in

3 cups water

2 Chicken Broth Cubes

300g colored vegetable pasta or penne pasta, cooked al dente

Grated quick melt cheese

Procedure:

Heat pan and melt butter. Stir-in onions and cook until limp.

Add sausage, cook until sausage change in color or about 3 minutes.

Pour in tomatoes, bring to a boil.

Lower heat and pour in NESVITA. Simmer without boiling. Season with Chicken Broth Cubes.

Toss in cooked pasta into the sauce. Mix until fully combined and pasta is completely covered with the sauce. Remove from heat.

Top with grated quick melt cheese before serving.

Nutritional Content: Calories: 615.1 Carbohydrates (g): 71.2 Protein (g): 44.2 Fats (g): 16.9

Good to Know:

Just 2 glasses of adult's non-fat / calcium milk gives you about a third of the protein you need in a day, and 100% of an adult's calcium daily requirement.

Good to Remember:

Milk is a source of easily absorbed calcium which is needed to maintain strength of bones. Calcium is also essential in other body functions such as muscles contraction and blood clotting.

*Preparation Time: 15 minutes
*Cooking Time: 15 minutes
*Servings: 4-6

Ingredients:

3 tbsp butter
3 cloves garlic, minced
1 medium onion, sliced thinly
2 tbsp flour
1 cup clam meat, diced
1 1/2 cups clam broth
2 tsp MSG
salt and pepper to taste
1/2 tsp basil, sliced chiffonade
1/2 cup All Purpose Cream
grated cheese, as needed
200 g linguine, cooked
2 tbsp chopped parsley

Procedure:

1. Heat butter until melted; saute garlic and onions. Cook until soft.
2. Stir in the clam meat and saute for a few seconds.
3. Add the flour and cook for 30 seconds without browning.
4. Pour in clam broth. Season with MSG, salt and pepper then add basil. Simmer for 3 to 5 minutes.
5. Remove from heat and stir in All Purpose Cream and some grated cheese.
6. Arrange hot cooked noodles in a platter; pour clam sauce over and sprinkle with more cheese and parsley. Serve with bread sticks or garlic bread.

Nutritional Content: Calories: 186 Carbohydrates (g): 10 Protein (g): 2 Fats (g): 15

Good to Know:
Fresh seafood, like clams, is a healthful source of protein because it is low in fat and cholesterol. It is also a good source of minerals like iodine.

Good to Remember:
All Purpose Cream is made from buttermilk, which give dishes a creamy texture and rich flavor.

*Excellent source of Vitamin B1 - prevents beri-beri

*Makes 18 servings

Ingredients:

1 cup (115 g) grated cheese

1 pc (50g) egg

1 cup (130 g) all purpose flour

1 1/3 cups (339.15 g) evaporated milk

1/3 cup (42.9 g) all purpose flour

1/4 cup (56.25 g) margarine, softened

1 pouch (250 g) Tomato Sauce

1 cup (155.2 g) squash

1 cup (125 g) sayote

1 cup (185 g) Baguio beans, chopped

2 slices (280 g) sweet ham, chopped

1/4 kg (250 g) lean ground pork

2 pc (100 g) medium onion, chopped

6 cloves (30 g) garlic, chopped

Procedures:

1. FILLING: Sautè garlic, onion, pork and ham in oil. Add vegetables. Cook until half tender. Add Tomato Sauce, 1 tsp iodized fine salt ( or 1 tbsp iodized rock salt) and 1/4 tsp pepper. Cook for 2 minutes then set aside.

2. WHITE Sauce: Melt margarine. Blend in flour. Gradually add milk and 1 1/3 cups water, stirring continously. Season with salt and pepper taste. Cook until slightly thick, or until sauce coats spoon.

3. PASTA: Beat egg, then add 1 tbsp water and 1/2 tbsp oil. Season with dash of salt and pepper. Blend well. Add 3/4 cup flour and mix well. Knead dough until smooth. Use remaining flour for dusting. Divide dough into 6 parts. Lightly flour board. Roll out each piece into a thin 11" long sheet. Boil with a little salt in 6 cups water for 10 minutes, or unitl a thin 11" long sheet. Boil with a little salt in 6 cups water for 10 minutes, or until tender. Drain, then rinse in cold water.

4. GREASE a 13" x 9" baking dish with margarine. Cover dish with 3 alternating layers of pasta, filling, sauce and grated cheese. Bake in pre-heated oven at 350°F for about 30 minutes.