Tonight’s dinner was meant to be a pasta sauce with ricotta, but I couldn’t find any in the supermarket when I laid in this week’s healthy provisions. I’ve been cooking pasta (and eating it) for as long as I can remember, so tweaking a pasta based recipe isn’t that much of a challenge.
I also found that the quantities in the recipe were going to render it incredibly dry (1 tomato with a bit of tomato puree doesn’t go very far), so I added a bit more to it.
The end result was incredibly tasty and remarkably low in calories.
If this is the kind of food I need to eat to lose weight and improve my health, then this diet isn’t going to be that much hard work!
Here’s the recipe incorporating my tweaks 🙂
Wholewheat Pasta With Light Cream Cheese In Tomato Sauce
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
- 2 tbsp of olive oil
- 100 g. of onion chopped
- 1 clove of garlic
- 1/2 pepper
- 150 g. of lean minced beef
- 2 tomatoes
- 1 tbsp of tomato puree
- 1 pinch of oregano
- 1 pinch of mixed herbs
- 63 g. of wholewheat pasta uncooked weight
- 50 g. of light philadelphia cream cheese
- 1 tbs of grated Parmesan cheese
- Black pepper to taste
Heat the oil in a non-stick pan and cook the onion, garlic and pepper until slightly softened.
Add the minced beef, turn up the heat and continue to cook until the beef is browned through. Add the diced tomato, tomato puree and herbs and simmer for 20 minutes.
Meantime, prepare the pasta following package directions, omitting any suggested fat or salt.
Stir the philadelphia cheese into the beef mix and serve this with the pasta, sprinkling with Parmesan cheese.
- Pasta Recipes Made Healthy (everydayhealth.com)
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