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Pasta

2-Ingredient Low-Carb Pasta

2-Ingredient Low-Carb Pasta
Pasta is back on the menu!
Author:
Cuisine: American
Recipe type: Pasta
Ingredients
  • 1 cup shredded mozzarella cheese
  • 1 egg yolk
Instructions
  1. Add the mozzarella to a bowl and microwave for 1-2 minutes, until melted.
  2. Allow the mozzarella to cool for 30 seconds.
  3. With a spatula, gently fold the egg yolk into the cheese.
  4. Turn the mixture out onto a parchment paper-lined baking sheet.
  5. Place another piece of parchment paper on top of the dough and press down with your hand until thin.
  6. Remove the top piece of parchment and cut the dough into thin strips.
  7. Place the “pasta” on a rack and refrigerate for four hours or overnight.
  8. Place the “pasta” in boiling water for one minute.
  9. Drain into a colander and run cool water over the pasta to prevent sticking.
  10. Serve with your favorite sauce.
  11. Enjoy!

Watch the recipe video here:

2-Ingredient Low-Carb Pasta

This low-carb pasta is only TWO INGREDIENTS 😱! Can you guess what they are? 🍝FULL RECIPE: http://bzfd.it/2gLqWpuFIND IT IN THE APP: http://tstyapp.com/m/SBJmpJ6tcG

Posted by Tasty on Wednesday, September 6, 2017

Pasta

Green Mac & Cheese

Green Mac & Cheese
Get your greens in the delicious way!
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • 4 cups spinach, packed
  • ½ cup parsley
  • 2½ cups milk, divided
  • 5 quarts water
  • 1 tablespoon salt
  • 1 pound macaroni elbows
  • ¼ cup butter
  • ¼ cup flour
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon paprika
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 16 ounces white cheddar
  • ½ cup mozzarella
Instructions
  1. In a food processor, combine the spinach, parsley, and ½ cup milk, and process until evenly mixed.
  2. In a large pot, bring water salt and salt to a boil over high heat. Add the elbows and cook until al dente, roughly 6-7 minutes. Rinse with cold water and drain.
  3. In a large pot, combine the butter and flour on medium-high heat, and stir until the mixture has become golden brown.
  4. Add 2 cups milk, garlic powder, onion powder, paprika, pepper, and salt to the pot and stir until well incorporated.
  5. Add in the cheddar cheese and mix until well incorporated.
  6. Add in the spinach mixture and stir until fully incorporated and the green color is consistent.
  7. Mix in the pasta and pour into a casserole dish.
  8. Top the macaroni with mozzarella and broil for 5 minutes.
  9. Enjoy!

Watch the recipe video here:

Green Mac & Cheese

Watch to find out why this mac n cheese is green 👀 🌱!FULL RECIPE: http://bzfd.it/2iy3axtFIND IT IN THE APP: http://tstyapp.com/m/Xg4HFcrfUFRESERVE THE ONE TOP: http://bit.ly/2wFvCUD

Posted by Tasty on Sunday, August 27, 2017

Pasta

Low-Carb Zucchini “Pasta” 4 Ways

Low-Carb Zucchini "Pasta" 4 Ways
Can you get any healthier than "pasta" from the garden?
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
Creamy Tomato Basil Zucchini "Linguini"
  • Zucchini “Linguini"
  • 2 zucchinis, peeled
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 chicken breast, diced
  • 1 cup cherry tomatoes, halved
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • 1 teaspoon dried basil
  • Creamy Sauce
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • ¼ cup chicken broth
  • ½ cup Greek yogurt
  • ½ cup Parmesan cheese, grated
  • ½ teaspoon dried basil
Zucchini Shrimp Scampi
  • 4 medium zucchini
  • 1 tablespoon oil
  • 1 pound (500 grams) medium or large shrimp, peeled and deveined
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes
  • 3 cloves garlic, minced
  • ¼ cup low-sodium chicken broth
  • 1 lemon, juiced
  • Parsley, for garnish
Chicken Pesto and Zucchini “Pasta”
  • 4 cups basil
  • 1 cup grated Parmesan cheese
  • ½ cup pine nuts
  • 2 cloves garlic
  • ½ lemon, juiced
  • Salt, to taste
  • Pepper, to taste
  • ½ cup olive oil
  • Oil
  • 3 zucchini
  • 1 cup cherry tomatoes
  • 2 boneless, skinless chicken breasts, chopped
Zucchini "Linguini" With Roasted Shrimp
  • 2 zucchini squashes
  • 1 pound shrimp, peeled and deveined
  • ½ yellow bell pepper, sliced thin
  • 1 lime, juiced (about 2 tablespoons)
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • ½ teaspoon garlic powder
  • 2 tablespoons olive oil
Instructions
Creamy Tomato Basil Zucchini "Linguini"
  1. Use a peeler to thinly slice zucchini into “linguini” noodles. Set aside in a bowl and mix with salt. Let sit for 20 minutes to draw moisture out of the noodles. Drain the zucchini with a clean dish cloth or paper towels.
  2. Heat olive oil in a large skillet. Add in chicken breast, salt, pepper, and garlic powder. Cook until no longer pink. Add in zucchini noodles, cherry tomatoes, and dried basil. Cook for an additional minute and remove from heat. Set aside in a bowl.
  3. Heat olive oil for for the creamy sauce in the skillet. Add in garlic cloves and cook for about 30 seconds. Add in chicken broth to cool skillet, and reduce heat to low. (This step is important: if skillet is too hot, the Greek yogurt will curdle, so allow it to cool down before adding it in).
  4. Add in Greek yogurt, Parmesan, and dried basil. Mix until well combined. Add in the chicken, zoodles, and tomato mixture. Mix together and then remove from heat.
  5. Serve and garnish with fresh chopped basil (optional).
  6. Enjoy!
Zucchini Shrimp Scampi
  1. Using a coarse cheese grater, slide the zucchini down the grater, shaving of long strips. Rotate the zucchini constantly, grating all sides, until you reach the seeds in the center.
  2. Heat the oil over medium-high heat in a large, nonstick skillet.
  3. Add the shrimp in and season with the salt, black pepper, red pepper, and garlic. Sautée the shrimp, until they evenly begin to show a pink color, about 3 minutes.
  4. Pour in the chicken broth and lemon juice and let the liquid come to a simmer.
  5. Add the zucchini noodles and stir until everything is combined and the shrimp are fully cooked.
  6. Sprinkle with chopped fresh parsley leaves and serve.
  7. Enjoy!
Chicken Pesto and Zucchini “Pasta”
  1. In a food processor, combine the basil, Parmesan, pine nuts, garlic, lemon juice, salt, pepper, and olive oil. Pulse until smooth texture. Set aside.
  2. With a vegetable peeler, shave ribbons of the zucchini until you reach the seeds. Set aside.
  3. Slice the cherry tomatoes and set aside.
  4. Heat a skillet over medium high. Add a little oil to the pan, the chicken breasts, and sprinkle with salt and pepper. Cook until the chicken is cooked through and browned on all surfaces.
  5. Turn off the heat and add the cherry tomatoes, pesto, and zucchini ribbons. Toss until well combined and heated through.
  6. Enjoy!
Zucchini "Linguini" With Roasted Shrimp
  1. Preheat oven to 400°F/200°C.
  2. : Using a vegetable peeler, peel long strips from the zucchini.
  3. : In a large bowl, mix the zucchini strips, shrimp, bell pepper sliced, lime juice, salt, pepper, garlic powder, and olive oil until the mixture is evenly coated.
  4. : On a roasting tray, spread the mixture into one even layer and bake for 8 minutes.
  5. : Enjoy!

Watch the recipe video here:

Low-Carb Zucchini "Pasta" 4 Ways

Here's 4 ways to try low-carb zucchini pasta for dinner tonight ❤️!FULL RECIPES: http://bzfd.it/2gbhawwFIND THEM IN THE APP: http://tstyapp.com/m/tS78iSs4OF

Posted by Tasty on Sunday, September 3, 2017

Pasta

The Best Layered Lasagna Ever

The Best Layered Lasagna Ever
This Insanely Delicious Layered Lasagna Is One For The Books
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • Bolognese
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 onion, finely chopped
  • ½ cup carrots, finely chopped
  • ½ cup celery, finely chopped
  • 1 pound ground beef
  • 1 pound ground pork
  • ½ cup tomato paste
  • Salt, to taste
  • Pepper, to taste
  • 2 cups red wine
  • 4 cups diced canned tomatoes
  • Ricotta Herb Mixture
  • 15 ounces ricotta
  • ½ cup basil, chopped
  • 1 cup shredded Parmesan cheese
  • ½ cup parsley, chopped
  • 1 egg
  • Salt, to taste
  • Pepper, to taste
  • 1 pound lasagna noodles, cooked
  • Mozzarella cheese, to taste
  • Parmesan cheese, to taste
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Add olive oil and butter to a skillet on medium-high heat. Once warmed, add the carrot, onion, celery, and garlic. Cook, stirring occasionally, until golden brown.
  3. Once the vegetables have caramelized, add in the ground beef, pork, salt, pepper, and tomato paste. Stir to combine, breaking up the pieces of meat, until the meat has browned.
  4. Once the sauce is dark brown and starting to stick slightly to the bottom of the pan, add the red wine. Scrape the bottom of the pan with a wooden spoon to release all the cooked brown bits.
  5. Once the wine comes to a simmer, add in the diced canned tomatoes, and stir to combine.
  6. Bring the sauce to a simmer and cook for at least 30 minutes and then set aside.
  7. In a large bowl, mix together the ricotta, basil, Parmesan, parsley, egg, salt, and pepper. Set aside.
  8. In a 9 x 13-inch glass baking pan, add a layer of bolognese to the bottom. Top with noodles, then spread a layer of ricotta. Repeat with another layer of bolognese, noodles, ricotta, noodles, bolognese, extra mozzarella, and Parmesan.
  9. Cover the baking dish with foil and bake for 25 minutes.
  10. Remove the foil and bake again for an additional 15 minutes until the cheese on top has browned and the bolognese is bubbling.
  11. Slice, serve, and enjoy!

Watch the recipe video here:

The Best Layered Lasagna Ever

This is probably the best layered lasagna ever 😍! What's your favorite way to make lasagna?FULL RECIPE: http://bzfd.it/2iwhPcuFIND IT IN THE APP: http://tstyapp.com/m/53ViuR9eUF

Posted by Tasty on Saturday, August 26, 2017