In this clip from the Today Show, Prevention Magazine's Ariane Duarte show you how to cut the fat and increase the nutritional value of your pasta dishes.
Instead of fatty meats and cheeses, Ariane focuses on lean meats, whole grain pasta, low fat cottage cheese and lots of fresh vegetables.
Below is the recipe for stuffed shells with artichokes. The stuffing emphasizes the vegetables, and uses one-percent fat cottage cheese to maintain creaminess.
Ingredients
- 24 jumbo pasta shells (6 oz)
- 1 tsp. extra-virgin olive oil
- 8 oz. sliced mushrooms
- 1 can (14.5 oz.) no-salt-added diced tomatoes
- 1 can (14 oz.) artichoke hearts (packed in water), drained and coarsely chopped
- 1 pkg (10 oz.) frozen spinach, thawed and squeezed dry
- 1 1/2 cups 1 percent cottage cheese
- 2 medium carrots, shredded
- 1/2 tsp. dried thyme
- 1/8 tsp. kosher salt
- 1/8 tsp. freshly ground black pepper
- 1/2 cup shredded reduced-fat mozzarella cheese
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Click here for the written directions. For the ingredients and directions for the whole wheat spaghetti and meatballs recipe, click here.
Yield: Serves eight
Nutrition: 176 cal, 14 g pro, 25 g carb, 3 g fiber, 3 g fat, 1 g sat fat, 5 mg chol, 385 mg sodium
