Healthy Pasta: The Sexy, Skinny, and Smart Way to Eat Your Favorite Food

Healthy Pasta: The Sexy, Skinny, and Smart Way to Eat Your Favorite Food

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Product Details

ISBN-13: 9780594730590
Publisher: Knopf Doubleday Publishing Group
Publication date: 04/07/2015
Pages: 200
Sales rank: 277,917
Product dimensions: 8.20(w) x 9.20(h) x 0.90(d)

About the Author

JOSEPH BASTIANICH is the co-owner of Batali & Bastianich Hospitality Group as well as Eataly throughout the Americas. He has co-authored two award-winning books on Italian wine, and his memoir, Restaurant Man, was a New York Times best seller. He was formerly a judge on FOX’s MasterChef, is on Sky’s MasterChef Italia, and both stars in and serves as a producer on CNBC’s Restaurant Startup.

TANYA BASTIANICH MANUALI received her PhD in Renaissance art history from Oxford University. She co-owns and is the executive producer of Tavola Productions, owns restaurants, and oversees the production and expansion of Lidia’s food line. Tanya has co-authored five previous books with her mother and has also written a book on breast cancer in art.

Read an Excerpt

Linguine with Pancetta, Peas, and Zucchini
 
Use a vegetable peeler to peel the zucchini lengthwise into thin ribbons, stopping when you get to the very center where it is all seeds. You can use this same technique with carrots and peel long carrot ribbons, or also choose to use half carrots and half zucchini. The zucchini (or carrots or both) sliced this way also make a light, fresh summer salad when tossed raw with lemon juice, olive oil, and fresh herbs.
 
Calories per Serving: 422
 
Serves 6
 
2 tablespoons extra-virgin olive oil
3 ounces pancetta, diced
1 cup chopped scallions
2 garlic cloves, thinly sliced
1 pound linguine
1 cup frozen peas
2 medium zucchini, peeled into ribbons (see headnote)
Kosher salt
Crushed red pepper flakes
1⁄2 cup fresh basil leaves, chopped
1⁄2 cup fresh Italian parsley leaves, chopped
1⁄2 cup freshly grated Grana Padano
 
1. Bring a large pot of salted water to a boil for pasta. In a large skillet over medium heat, add the olive oil. When the oil is hot, add the pancetta and cook until the fat is rendered, about 4 minutes. Add the scallions and garlic and cook until the scallions are wilted, about 3 minutes.
 
2. Add the linguine to the boiling water. Once the pasta is cooking, add the peas and zucchini to the skillet and season with salt and red pepper flakes. Toss until the zucchini begin to wilt, about 2 minutes. Ladle in 1 cup pasta water and simmer and reduce by half while the pasta cooks.
 
3. When the pasta is al dente, remove it with a spider or small strainer and add directly to the sauce, along with the basil and parsley, reserving the pasta water. Toss to coat the pasta with the sauce, adding a splash of pasta water if the pasta seems dry. Remove the skillet from the heat, sprinkle with the grated Grana Padano, toss, and serve.


Baked Rigatoni with Creamy Mushrooms and Squash
 
The combination of mushrooms and butternut squash is well suited for fall, but you can substitute other roasted vegetables in this dish, according to the season. The white sauce is a lower calorie and lower fat version of the classic besciamella.
 
Calories per Serving: 494
 
Serves 6
 
1 pound mixed mushrooms (such as button, cremini, shiitake, oyster, chanterelle, or porcini), thickly sliced (about 6 cups)
1 tablespoon extra-virgin olive oil
Kosher salt
1 small butternut squash, peeled and cut into ½-inch cubes (about 3 cups)
1 tablespoon fresh thyme leaves, chopped
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups 1% low-fat milk
1 cup low-sodium chicken broth
1 fresh bay leaf
Pinch of freshly grated nutmeg
Crushed red pepper flakes
1 pound rigatoni
1 cup shredded low-moisture part-skim mozzarella
¼ cup freshly grated Grana Padano
 
1. Preheat the oven to 450˚F with two sheet pans on the top and bottom racks.
 
2. Bring a large pot of salted water to a boil for pasta. In a large bowl, toss the mushrooms with ½ tablespoon of the olive oil and season with salt. Spread on one of the preheated pans. Repeat with the squash and the remaining olive oil and season with salt and the thyme. Spread on the second sheet pan and roast both until browned and tender, stirring and switching the pans from top to bottom halfway through the cooking time, about 20 minutes in all.
 
3. Meanwhile, in a medium saucepan over medium heat, melt the butter. When the butter is melted, whisk in the flour to make a smooth paste. Let cook for 2 minutes to remove the raw flour smell, then whisk in the milk and chicken broth. Add the bay leaf and nutmeg and season with salt and red pepper flakes. Simmer, stirring occasionally, until thickened, about 10 minutes. Discard the bay leaf.
 
4. Add the rigatoni to the boiling water. When the pasta is very al dente, several minutes shy of the package cooking time, drain and rinse. In a small bowl, toss the mozzarella and Grana Padano together. In a large bowl, combine the pasta, white sauce, and roasted vegetables and season with salt. Toss to coat the pasta with the sauce.
 
5. Pour into a 13 by 9-inch ceramic or glass baking dish. Sprinkle with the grated cheese mixture. Bake until the sauce is bubbly on the edges and the top is browned, 15 to 17 minutes. Let rest for 5 minutes before serving.

 
Excerpted from Healthy Pasta by Joseph Bastianich and Tanya Bastianich Manuali. Copyright © 2015 by Tanya Bastianich Manuali and Restaurant Man LLC. Excerpted by permission of Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Table of Contents

Introduction 3

Get Your Grain On 14

Fresh Pasta 17

Gluten-Free Pasta 19

Verdure/Vegetables

Pappardelle with Mushrooms 22

Pdgatoni Boscaiola 25

Whole Wheat Spaghetti with Mushroom Bolognese 26

Mostaccioli with Asparagus and Roasted Mushrooms 28

Mafalde with Spinach, Pine Nuts, and Golden Raisins 31

Penne with Artichokes, Peas, and Ham 32

Gnocchi with Lentils, Onions, and Spinach 33

Linguine with Arugula and Sun-Dried Tomatoes 34

Linguine with Spinach and Lemon 36

Whole Wheat Rigatoni with Leeks, Olives, and Escarole 37

Farfalle with Romaine and Pancetta 38

Orecchiette with Swiss Chard and Ricotta Pan Sauce 39

Spaghetti Primavera 41

Gemelli with Brussels Sprouts and Pine Nuts 42

Orecchiette with White Beans and Golden Onions 43

Penne with Asparagus and Goat Cheese 44

Orzo with Mint and Peas 45

Spicy Shells with Sweet Potatoes 46

Linguine with Pancetta, Peas, and Zucchini 49

Campanelle with Cauliflower, Sun-Dried Tomatoes, and Garlic 50

Ziti with Savoy Cabbage and Pancetta 52

Gnocchi with Broccolini and Anchovy Sauce 53

Linguine with Caramelized Onions and Radicchio 54

Spaghetti with Fennel and Anchovies 55

Olio/Olive Oil

Penne with Broccoli, Garlic, and Oil 58

Spaghetti with Garlic and Oil 60

Bucatini with Garlic, Oil, and Anchovies 61

Linguine with Broccoli di Rabe, Garlic, and Anchovies 63

Fettuccine with Roasted Red Peppers, Rosemary, and Green Olives 64

Spaghetti Cacio e Pepe 67

Linguine with Caramelized Onions, Bacon, and Olives 68

Spinach Fettuccine with. Poppy Seed Sauce 69

Pomodoro/Tomato

Spaghettini with Raw Tomato and Garlic Sauce 72

Cavatappi with Fresh Tomato and Ricotta Sauce 73

Rigatoni alia Norma 74

Mezze Rigatoni with Oven-Roasted Zucchini and Pomodorini 76

Cavatappi with Roasted Cherry Tomatoes, Garlic, and Ricotta Salata 77

Fusilli with Tomatoes, Olives, and Capers (Puttanesca Style) 79

Shells with Cherry Tomatoes and Sweet Peppers 80

Spaghetti with Marinara Sauce 81

Bucatini with Tomatoes and Prosciutto 82

Gemelli with Peas and Prosciutto 83

Bucatini with Mussels, Bacon, and Tomatoes 84

Orecchiette with Tomatoes, Prosciutto, and Cannellini Beans 86

Ditalini with Lentils in Tomato Sauce 87

Spaghetti Fra Diavolo with Shrimp 89

Linguine in Saffron Tomato Sauce with Calamari 90

Linguine with Tomatoes, Capers, and Tuna 91

Carne/Meats

Rigatoni with Chicken and Zucchini 94

Rotini with Chicken, Onions, and Porcini 95

Spaghetti with Turkey Meatballs 96

Ziti with Turkey Piccata and Spinach 98

Fettuccine with Chicken Livers, Bacon, and Sage 99

Cavatappi with Veal Spezzatino 101

Ziti with Tomato and Chicken Liver Sauce 102

Spaghetti Bolognese 103

Bucatini with Sausage and Peppers 104

Mezze Rigatoni with Fennel and Sausage 106

Bucatini with a Quick Meat Sauce 107

Ziti with Smoked Pork and Cabbage 109

Linguine with Sausage, Greens, and Egg Pan Sauce 110

Rigatoni with Lamb and Eggplant 111

Pesto

Chickpea Flour Ziti with Pesto and String Beans 114

Spaghetti with Trapanese Pesto 116

Bucatini with Broccoli Walnut Pesto 117

Penne with Kale Pesto 119

Spaghetti with Beet Pesto 120

Gemelli with Parsley, Mint, and Pistachio Pesto 121

Farfalle with Sun-Dried Tomato Pesto 122

Linguine with Arugula and Parsley Pesto 124

Gemelli with Pea and Mint Pesto 125

Pesce/Fish

Linguine with Shrimp and Lemon 128

Shells with Lentils and Shrimp 130

Fettuccine with Roasted Peppers and Shrimp 131

Orecchiette with Shrimp, Cauliflower, and Red Pepper Oil 133

Linguine with Spicy Mussels, White Wine, and Garlic Sauce 134

Spaghetti alle Vongole 135

Casarecce with Corn and Lobster 136

Orecchiette with Crab and Artichokes 138

Rotini with Tuna Puttanesca 139

Campanelle with Swordfish, Bell Peppers, and Capers 141

Mostaccioli with Asparagus and Smoked Salmon 142

Penne with Creamy Salmon and Green Olive Sauce 143

Farfalle with Tuna, Marinated Artichokes, Olives, and Peppers 146 144

Bucatini con le Sarde 146

Pasta in Modi Diversi/Pasta Done Different Ways

Baked Rigatoni with Creamy Mushrooms and Squash 150

Vegetable Lasagna 152

Stuffed Shells with Roasted Vegetables 155

Baked Elbows with Butternut Squash Sauce 156

Mixed Bean Soup with Farfalline 157

Tomato Clam Chowder with Pastina 158

Zucchini and Leek Soup with Pastina 160

Lemon Orzo Salad with Carrots, Bell Pepper, Celery, and Herbs 161

Summer Couscous Salad with Crunchy Vegetables 163

Pasta Salad with String Beans and Cherry Tomatoes 164

Pasta Salad with Tuna and Boiled Eggs 165

Farfalle with Creamy Tuna Sauce, Lemon, and Capers 166

Nicoise Pasta Salad 167

Breakfast Pasta Frittata 168

Spaghetti and Onion Frittata 170

Acknowledgments 173

Index 175

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Healthy Pasta: The Sexy, Skinny, and Smart Way to Eat Your Favorite Food 5 out of 5 based on 0 ratings. 1 reviews.
Anonymous More than 1 year ago
Let me start by saying that one of my biggest weaknesses is pasta. I am Italian! But, when you are trying to maintain a healthy weight loss, like I am, you sometimes have to shun pasta because of the carbs involved. Sure, my children love it, especially Mac N’ Cheese, but my waistline doesn’t. That is until you see what this book has to offer. The Spaghetti with Turkey Meatballs, I tried it for dinner and it is absolutely amazing. My husband loved it. I made the Campanelle for lunch for myself. Who knew? It was delicious! I am making the Ziti with Savoy Cabbage and Pancetta this weekend for a few friends. All in all, I love this book and you will too if you are foodie or just looking for something different. But, I must warn you, cooking pasta takes finesse. I recently bought a copy of a book called Conquer Your Kitchen which helped improve my pasta making skills a hundred times over, and again, I am Italian. Again, who knew? Conquer Your Kitchen from Chef Jai Scovers. It is not only helping make the perfect pasta every time and I mean perfect pasta, but I haven’t cooked anything since I got it without referencing it first. It is a must have in any kitchen and this Mother’s Day will make a great gift.