Low-Sodium Sun-Dried Tomato Veggie Sauce

Low-Sodium Sun-Dried Tomato Veggie Sauce
Prep Time
15 minutes prep time
Number of Servings
Serves 3 (1 cup each)
Ingredients
  • 1 cup chopped vegetables (mix and match zucchinis, bell peppers, onions, garlic, leeks, broccoli, tomatoes, etc.)
  • 1 Tbsp garlic granules
  • 2 to 4 Tbsp low-sodium sun-dried tomatoes packed in oil
  • [q:1/4] cup fresh chopped herbs (mix and match basil, oregano, sage, rosemary, thyme, etc.)
  • [q:1/4] tsp ground chipotle pepper (optional)
  • 1 (16 oz.) can of tomato sauce or tomato puree (no-salt, no-salt-added, or low-sodium varieties)
  • Sprigs of parsley or cilantro for garnish
Directions
  1. In a large pot or skillet over medium heat, sauté vegetables and garlic with sun-dried tomatoes for a few minutes until vegetables are soft.
  2. Add herbs, chipotle, if using, and tomato sauce or puree. Reduce to simmer. Stir constantly until sauce is well-blended and hot.
  3.  Garnish and serve right away or refrigerate and use within three days.
Nutrition Info
87 Calories, 4 g Protein, 20 g Carbohydrates, 4 g Fiber, 0.5 g Total fat, 79 mg Sodium. [nutrition:3] Vitamin C. [nutrition:2] Vitamin A, Copper, and Potassium.

How to Make Great Pasta

How to Make Great Pasta
Use these simple tips to make perfect pasta from pot to plate.
Pam Bump
Perfectly cooked penne on a fork with rolling steam

For something so simple, it sure can go wrong!

If you want in on the secret, follow these easy tips for perfect pasta every time.

Tips for Cooking Perfect Pasta

  • Preparing to Cook the Pasta

    • Use a Big Enough Pot

      Be sure to use a pot large enough to hold the pasta without crowding. Pasta needs to move around in boiling water.

      • Keep in mind that most dried pasta doubles in volume when cooked.
      • For 1 pound of pasta, use a pot that holds a minimum of 6 quarts of water.

    • Don't Add Olive Oil

      Don’t add olive oil to the cooking water. Oil coats pasta, and it prevents sauce from sticking.

    • Bring Cold Water to a Full Boil

      Use only cold or cool water for cooking pasta. Bring the water to a full, rolling boil.

      • To bring the water to a boil more quickly, cover the pot with a lid.
      • If the water's not at rolling boil, the noodles release natural starches that act like glue, causing them to stick together.

  • Cooking the Pasta

    • Stir Lightly with a Wooden Spoon

      Stir the pasta two to three times during the cooking process with a long, wooden spoon.

    • Don't Cover the Pot

      While the pasta is cooking, do not cover the pot with a lid.

    • Don't Overcook It

      Pasta can easily overcook. The only way to know when it's ready taste it. Keep in mind that pasta continues to cook when you remove it from the stove, drain it, and coat it in sauce.

      • Perfect al Dente

        There should be a light resistance, or chewiness, when biting it. It should not be soft or overdone, or have a hard center.

      • Stop the Cooking Process

        To stop pasta from cooking once it’s reached the al dente stage, add 1/2 to 1 cup of cold water to the hot pasta water. This lowers the temperature and stops the cooking process. Drain as usual.

  • After Cooking the Pasta

    • Don't Rinse It

      Never rinse pasta. Rinsing removes most of the starches and nutrients.

    • Use the Cooking Water

      Consider adding a small amount of reserved cooking water to pasta sauce for added flavor or to thin a thick sauce.

Sources

“Cooking Pasta—How To Cook Perfect Pasta,” WhatsCookingAmerica.net

“Top Ten Tips for Cooking Pasta,” ZestyCook.com

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Contributor
Lisa Fabian
Tags
pasta
kitchen / cooking
spaghetti

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Pasta Combinations

Pasta Combinations
User your noodle to come up with fresh ideas
Pam Bump
a bowl of penne and shrimp in red sauce

There’s nothing wrong with a hearty bowl of spaghetti topped with your favorite marinara. But sometimes you want something a little bolder, a little more exciting.

That’s the great thing about pasta—the possibilities are endless!—and that’s where these dishes come in.

Pasta Pairings

Toss one of the following combinations with your favorite brand of cooked pasta, and you have a fast and healthy weeknight meal.

We’ve suggested different shapes of pasta to accompany each option, but feel free to use whatever style you like and make sure to cook your pasta the right way.

  • Cajun Shrimp Penne

    • Chopped red and green bell peppers
    • Chopped tomato
    • Shrimp
    • Diced green onions
    • Hot sauce

  • Goat Cheese and Arugula Rotini

    • Chopped garlic
    • Arugula
    • Crumbled goat cheese
    • Chopped sun-dried tomatoes
    • Toasted bread crumbs

  • Salmon and Peas with Shells

    • Salmon, cut into chunks
    • Peas
    • Low-fat sour cream
    • Lemon juice
    • Dill

  • Lentil Bolognese with Spaghetti

    • Roasted eggplant
    • Chopped red bell pepper
    • Brown lentils
    • Chopped tomato
    • Shredded Parmesan cheese
Sources

“Cooking Pasta—How To Cook Perfect Pasta,” WhatsCookingAmerica.net

“Top Ten Tips for Cooking Pasta,” ZestyCook.com

You might also like...

Contributor
Lisa Fabian
Tags
spaghetti
pasta

Future Sidebar Content

Watch this space!

Classic Basil Pesto

Classic Basil Pesto
Prep Time
15 minutes
Number of Servings
2 cups (Serves 6)
Ingredients
  • 2 garlic cloves, crushed under a knife and peeled
  • [q:1/3] cup pine nuts, walnuts, or almonds
  • [q:1/2] cup (2 oz) freshly grated Parmesan or Romano, or a combination
  • 3 cups packed fresh basil leaves, well rinsed and dried in a salad spinner
  • [q:1/2] cup extra-virgin olive oil, plus more to cover pesto
  • Salt and freshly ground black pepper
Directions
  1. With the machine running, drop garlic through the feed tube of a food processor. Add nuts and cheese, and process until nuts are finely chopped. Add the basil. With machine running, gradually add oil, scraping down the sides of the work bowl as needed to make a thick paste. Season with salt and pepper to taste.
  2. Transfer pesto to a shallow container and smooth the mixture. Pour a thin film of olive oil over pesto to inhibit discoloration. Cover container and refrigerate until ready to use. (The pesto can be stored for up to 3 weeks, covered and refrigerated. Bring to room temperature before using.)
Nutrition Info
With pine nuts and parmesan: 262 Calories, 6 g Protein, 8 mg Cholesterol, 2 g Carbohydrates, 0 g Total sugars (0 g Added sugars), 1 g Fiber, 26 g Total fat (5 g sat), 147 mg Sodium, [nutrition:5] Vitamin K, [nutrition:2] Vitamin A, Vitamin E, Phosphorus, [nutrition:1] Calcium

Vegan Pesto Sauce

Vegan Pesto Sauce
Prep Time
Serves 4
Ingredients
  • [q:1/2] tsp sea salt
  • 2 cloves of garlic
  • 1 Tbsp pine nuts
  • 1 cup fresh basil leaves
  • 6 Tbsp extra virgin olive oil
Directions
  1. Place sea salt, garlic, and pine nuts in a food processor or blender.
  2. Add basil and blend until smooth paste is formed.
  3. Place mixture in a bowl and add olive oil. Stir until mixture is smooth and creamy.
Nutrition Info
197 Calories, 1 g Protein, 0 mg Cholesterol, 1 g Carbohydrates, 0 g Total sugars (0 g Added sugars), 0 g Fiber, 22 g Total fat (3 g sat), 69 mg Sodium, [nutrition:3] Vitamin K, [nutrition:2] Vitamin E, [nutrition:1] Vitamin A

Almond Pesto Pasta

Almond Pesto Pasta
Ingredients
  • 2 garlic cloves, crushed and peeled
  • [q:2/3] cup toasted slivered almonds, divided
  • [q:1/2] cup freshly grated Parmesan cheese, plus more for garnish
  • 3 cups packed fresh basil leaves
  • [q:1/2] cup extra-virgin olive oil
  • Freshly ground black pepper
  • 1 lb whole-grain pasta
  • 1 pint grape tomatoes, halved
Directions
  1. Combine garlic, [q:1/3] cup almonds, and Parmesan in a food processor and process until nuts are finely chopped. Add basil. Slowly add olive oil, scraping the sides of the work bowl as needed. Season with pepper to taste.
  2. Meanwhile, cook pasta until al dente, according to package directions. Drain, reserving a small amount of cooking water.
  3. In a serving bowl, toss together pasta and pesto. (Thin pesto with reserved cooking water if necessary.) Garnish with grape tomatoes, remaining almonds, and grated Parmesan. Serve warm or at room temperature.
Nutrition Info
Calories: 345, Fat: 14g, Carbohydrate: 44.9g (Dietary Fiber: 9.1g, Sugars 2.4g) Cholesterol: 0, Sodium: 5.3g

Zucchini Spaghetti with Easy Lentil Marinara

Zucchini Spaghetti with Easy Lentil Marinara
Prep Time
10 minutes, plus 40 minutes cook time
Number of Servings
4
Ingredients
  • 1 cup dried French lentils
  • 2 cups water
  • 2 Tbsp olive oil, divided
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 2 15-ounce cans organic tomato sauce
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • [q:1/2] tsp dried thyme
  • 6 medium zucchini, spiralized into pasta*
  • Salt and black pepper to taste
Directions
  1. Add lentils and water to a medium pot. Bring to a boil and then lower to a simmer and cook until lentils are tender and liquid is evaporated, about 30 minutes.
  2. Meanwhile, add 1 Tbsp olive oil to a pan over medium heat. Add the onion and sauté for 5 minutes, or until translucent. Add the garlic cloves and sauté for an additional minute, until fragrant.
  3. Add the tomato sauce, basil, oregano, thyme, and salt and pepper to taste. Simmer on low for 20 minutes.
  4. When lentils are done cooking, add them to the sauce and simmer for an additional 5 to 10 minutes.
  5. In a separate pan, add the remaining tablespoon of olive oil and sauté the zucchini pasta for 5 to 10 minutes, until desired tenderness is achieved.
  6. Divide the pasta among four plates and top with lentil marinara. Serve hot.
Nutrition Info
344 Calories, 18 g Protein, 0 mg Cholesterol, 54 g Carbohydrates, 17 g Total sugars (0 g Added sugars), 12 g Fiber, 9 g Total fat (1 g sat), 1,327 mg Sodium, [nut:5] Vitamin B1 (thiamine), Vitamin B6, Vitamin C, Folate, [nut:4] Vitamin B2 (riboflavin), Phosphorus, [nut:3] Vitamin B3 (niacin), Vitamin E, Iron, Potassium, [nut:2] Vitamin K, Magnesium, Zinc, [nut:1] Calcium

Cannellini Bean and Pasta Soup

Cannellini Bean and Pasta Soup
Number of Servings
4
Ingredients
  • 1 large clove garlic
  • 3 Tbsp extra-virgin olive oil
  • 3 cup (2 15-ounce cans) canned cannellini beans, drained
  • Salt
  • Freshly ground black pepper
  • 3 or 4 springs flat-leaf Italian parsley
  • 1 large low salt bouillon cube
  • 4 ounces dried egg noodles, such as tagliatelle or pappardelle
Directions
  1. Peel the garlic and finely chop it. Put it with the olive oil in a 4 to 6 quart soup pot and place over medium-high heat. After the garlic begins to sizzle, add the cannellini beans and season with salt and pepper. Cook, stirring occasionally, for about 5 minutes.
  2. While the beans are cooking, finely chop enough parsley to measure 1 tablespoon.
  3. After the beans have cooked for 5 minutes, add 2 cups water and the bouillon cube and cover the pot. Once the soup has come to a boil, break the egg noodles into approximately 1-inch pieces and add them to the soup. Lower the heat to medium, add the parsley, and cook, covered, until the pasta is al dente. Serve hot.

Flax Rice Spirals with Black Beans and Spicy Pumpkin Seeds

Flax Rice Spirals with Black Beans and Spicy Pumpkin Seeds
Prep Time
10 minutes, plus 40 minutes cook time
Number of Servings
Serves 4
Ingredients
  • 2 lbs plum tomatoes, halved lengthwise and then halved crosswise
  • 2 cans Eden Organic black beans, drained
  • 1 medium onion, halved and slivered
  • 6 garlic cloves, quartered
  • 2 tbsp Eden Selected extra Virgin Olive Oil
  • [q:1/4] tsp red pepper flakes
  • 1 tsp Eden Sea Salt
  • [q:3/4] tsp freshly ground black pepper
  • 1 package Eden Organic Flax Rice Spirals
  • [q:1/2] cup Eden Organic Spicy Pumpkin Seeds
  • 2 tbsp fresh parsley, minced
Directions
  1. Preheat oven to 400°
  2. On a baking sheet, combine tomatoes, beans, onion, garlic, olive oil, pepper flakes, salt, and pepper. Toss to coat.
  3. Bake until softened, approximately 30 to 40 minutes, tossing halfway through.
  4. Meanwhile, cook pasta according to package directions. Drain and return to pot.
  5. Toss with baked tomato mixture and season with salt and pepper.
  6. Divide between 4 bowls and sprinkle with pumpkin seeds and parsley.

Broccoli Soup with Pasta

Broccoli Soup with Pasta
Number of Servings
Serves 4
Ingredients
  • 2 medium cloves garlic
  • Salt
  • [q:3/4] pound broccoli florets
  • 2 tablespoons extra-virgin olive oil
  • Freshly ground black pepper
  • 1 large beef bouillon cube
  • 6 ounces short tubular pasta, or other dried small pasta shape for soup, such as ditalini or small shells
Directions
  1. Fill a pot with water that will accommodate the broccoli and place over high heat.
  2. Peel and finely chop the garlic.
  3. When the water is boiling, add 1 teaspoon salt and put in the broccoli. Cook until tender, about 5 minutes after the water comes back to a boil. Drain the broccoli and set aside.
  4. Put the garlic and olive oil in a 4 to 6 quart soup pot and place over medium-high heat. After the garlic begins to sizzle, add the cooked broccoli. Season with pepper and lightly with salt and sauté for about 5 minutes. Stir periodically with a wooden spoon, using it to mash the broccoli into small pieces.
  5. When the broccoli has finished sautéing, add 4 cups water and the bouillon cube and raise the heat to high. When the water begins boiling, add the pasta and cook covered over medium heat until the pasta is al dente. Serve hot.
Nutrition Info
251 Calories, 8 g Protein, 0 mg Cholesterol, 38 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 4 g Fiber, 8 g Total fat (1 g sat), 318 mg Sodium, [nutrition:5] Vitamin C, Vitamin K, [nutrition:2] Phosphorus, [nutrition:1] Vitamin B2 (riboflavin), Vitamin B6, Vitamin E, Folate, Magnesium
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