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Zesty Spaghetti

Years and years ago, my younger sister made dinner for our family, I’m not even sure if she remembers it. It was supposed to be spaghetti but I thought it tasted more like some sort of tomato alfredo. It tasted good, but I never tried to figure out what it was. I’ve been thinking about that dinner lately and I thought I’d try to recreate it. I know this isn’t quite the same, but it turned out pretty tasty

5 oz uncooked linguini, cooked
1/2 pound extra lean ground beef
1/4 cup garlic, minced
1 cup chopped onions
3 tablespoons low sodium worcestershire sauce
1 cup milk
1 tablespoon butter
2 tablespoons flour
1 can no salt added diced tomatoes
1/2 cup shredded parmesan

Cook the linguini according to the package.
Put the diced tomatoes into a manual food processor for a couple minutes to turn it into a slightly chunky sauce.
In a large skillet, brown the beef, onions, garlic, and one tablespoon of worcestershire sauce. When the meat is completely cooked, set it aside.
Add the butter, flour, and remaining two tablespoons of worcestershire sauce to the pan. Whisk it together until the butter is melted. Add the milk to the pan and let it come to a boil. After it has become thick, add the ground beef mixture and tomatoes to the pan. Let it come to a boil and thickened. Before servings, add the parmesan to the pan and stir until the cheese is melted.
Serve over the pasta.

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 355.6
Total Fat: 10.0 g
Cholesterol: 36.2 mg
Sodium: 269.4 mg
Total Carbs: 21.9 g
Dietary Fiber: 2.2 g
Protein: 13.8 g

Zesty Spaghetti-001


Guac Chicken Pasta

I kept seeing avocados at the grocery store here in Texas and decided I wanted to see if I could come up with something using them. This recipe is what I came up with. It’ll be a great cold, summertime salad. I used shredded chicken in mine, which I think worked better, but you could use diced chicken and it’ll be just as good.

6 oz uncooked pasta, cooked according to the box
8 oz boneless, skinless chicken breast
1 tablespoon garlic powder
1 tablespoon onion powder
1 avocado, peeled and seeded
3/4 cup greek yogurt
1 lime, juiced and zested
1 cup cherry tomatoes, halved

Microwave the chicken breasts in a covered container for about eight minutes or until no longer pink. Make sure that it doesn’t dry out. Shred it and place in a bowl with the pasta and tomatoes.
In a large bowl, combine the garlic and onion powders, avocado, yogurt, lime juice and zest together until smooth.
Add the avocado mixture to the bowl with the chicken. Stir until everything is well coated.

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 330.1
Total Fat: 9.6 g
Cholesterol: 32.5 mg
Sodium: 47.1 mg
Total Carbs: 40.5 g
Dietary Fiber: 5.3 g
Protein: 23.5 g

Guac Chicken Pasta-001

Cheesy Italian Pasta

My Cheesy Salsa Pasta was such a huge hit around our house that I wanted to try making something that was similar to it, but with different flavors. This time I decided to try it with an Italian spin on it, replacing salsa with regular tomatoes and adding some Italian seasoning. I left out the cream cheese and used a little cornstarch in white wine to thicken it up. All in all, it went over really well here.

6 oz uncooked pasta
3/4 pound extra lean ground turkey
1 cup chopped onions
1/4 cup minced garlic
2 cans diced, no salt added tomatoes, drained
2 cups low sodium beef broth
1/2 cup dry white wine
2 tablespoons cornstarch
1 cup shredded mozzarella cheese
2 tablespoons Italian seasoning

Cook the pasta according to the directions on the box. Cook the turkey, onions and garlic together in a large skillet until cooked thoroughly. Add the beef broth, Italian seasoning, and tomatoes. Whisk the cornstrach into the wine, then pour into the skillet. Let it come to a boil. Add the pasta and cheese to the skillet. Simmer until the sauce becomes thick.

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 415.4
Total Fat: 7.0 g
Cholesterol: 48.8 mg
Sodium: 461.6 mg
Total Carbs: 49.7 g
Dietary Fiber: 5.9 g
Protein: 35.3 g

Cheesy Italian Pasta-001

Pinterest Wednesday: Spaghetti With Creamy Sun-Dried Tomato Sauce

This week’s Pinterest Wednesday recipe comes from Yum Sugar. The Spaghetti with Creamy Sun-Dried Tomato Sauce looked incredibly delish. Unfortunately, The Man and I didn’t care for it as much as I thought we would. It was good, just not great. The comments under the recipe said that the sauce to pasta ratio was off, and I totally agree. There wasn’t hardly any sauce, not to mention the serving sizes seemed really big. I think this recipe will be a great starting point to develop the recipe a little more.

Spaghetti Creamy SunDried-001

Pinterest Wednesday: Creamy Garlic Pasta

Oh my creamy, garlicky goodness! I found this pin from The Cheese Pusher and I knew I just had to make it. The only change I made to the recipe was I added some broccoli and chicken to the pasta to make it a bit more of a complete meal. It was seriously quite amazing, The Man and I both had to have a small second helping! I calculated the nutritional values for her version of Creamy Garlic Pasta.

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 474.8
Total Fat: 24.4 g
Cholesterol: 88.6 mg
Sodium: 1,341.6 mg
Total Carbs: 45.5 g
Dietary Fiber: 1.1 g
Protein: 18.9 g

When I make it next time (and there will definitely be a next time), there are a few changes I’m going to make to lower the fat. In my version I didn’t include meat in the ingredients, because I could easily see adding beef or chicken to it.

1 tablespoon olive oil
4 cloves garlic, minced
1/4 teaspoon salt
1/2 teaspoon pepper
3 cups chicken stock
6 ounces spaghetti or angel hair pasta
3/4 cup grated parmesan cheese
1 10 ounce package frozen broccoli
3/4 cup fat free evaporated milk
2 tbsp chopped fresh parsley

In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil.
Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat. Add the broccoli and mix in the parmesan until completely melted. Turn off the heat and stir in the evaporated milk and parsley. Serve immediately.

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 336.0
Total Fat: 9.8 g
Cholesterol: 34.6 mg
Sodium: 1,282.8 mg
Total Carbs: 43.4 g
Dietary Fiber: 3.0 g
Protein: 19.8 g

Creamy Garlic Pasta PW-001

Pinterest Wednesdays: Taco Pasta

Pinterest has been a life saver when it comes to finding easy and tasty dinners.  Taco Pasta from Overworked Super Mom just looked too good to not pin!  It was easy and I had pretty much all of the ingredient in my kitchen.  I did add plain greek yogurt instead of sour cream because I didn’t have any sour cream in the fridge, and I used regular bow tie pasta instead of shells because that’s was I had.  Oh, and I only have 1/2 or 3/4 pound packages of ground beef, so I used a 3/4 pound instead of a full pound.  But I think the results were the same as her’s, just a touch less beef and I don’t think it was missed.

The Man wanted to add some shredded cheese to it.  I just threw a little  in his bowl while it was still hot so I didn’t have to have the extra calories.

Taco Pasta PW

I figured the nutritional values based on four servings since a standard serving of pasta is two ounces, figuring eight ounces in the recipe makes four servings.  The recipe can be found on Overworked Super Mom’s blog.

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 631.1
  • Total Fat: 33.4 g
  • Cholesterol: 133.1 mg
  • Sodium: 532.3 mg
  • Total Carbs: 50.9 g
  • Dietary Fiber: 1.8 g
  • Protein: 31.2 g

Although it was quite delicious the way Overworked Super Mom did it, I think I’d make just a few changes next time I make it.  I’d drop the pasta down to six ounces, and use only half a pound of extra lean ground beef.  I’d also use fat free greek yogurt and cream cheese instead of regular sour cream and cream cheese.  And to give it an extra kick of veggies, I’d add a cup of frozen peas when I add in the pasta.  Plus it helps make the servings a little bigger.  Making those changes cut down the calories and fat a little.

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 377.6
  • Total Fat: 10.6 g
  • Cholesterol: 54.8 mg
  • Sodium: 584.3 mg
  • Total Carbs: 45.9 g
  • Dietary Fiber: 3.1 g
  • Protein: 24.1 g

Baked Stroganoff

I wanted to make some stroganoff the other night, but I didn’t have any sour cream (one of the key ingredients), so I just started playing with the flavors. You can some mushrooms to the pan when you add the onions. We just are big fans of mushrooms in our house, which is why they aren’t in the recipe. I’m sure you could make it without the wine if you really wanted to, but it gives it an extra layer of flavor.

3 cups penne pasta, cooked
1/2 pound extra lean ground beef
1 cup chopped onions
1/4 cup minced garlic
2 cups low sodium beef broth
1/2 cup white wine
2 tablespoon cornstarch
1 cup shredded mozzarella

Preheat the oven to 350 degrees.
Cook the ground beef, onions and garlic in a large oven safe skillet. Add the beef broth and pasta to the skillet. Whisk the cornstarch into the wine and pour that into skillet. Let it come to a boil, then turn down the heat to a simmer. Let it cooked for a few minutes, or until the sauce thickens. Sprinkle the cheese on top and bake for about 15 minutes.

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 368.4
Total Fat: 10.2 g
Cholesterol: 57.0 mg
Sodium: 494.3 mg
Total Carbs: 39.5 g
Dietary Fiber: 1.6 g
Protein: 19.9 g

Baked Stroganoff

Balsamic Veggie and Chicken Pasta

Once in a while when you’re experiementing in the kitchen, you may have one idea for what the recipe is going to be and it turns out completely different. That’s how this recipe came about. I love the summery salad of fresh basil, fresh mozzarella, tomatoes, and a drizzle of balsamic vinegar. It’s one of my favorite salads, but it really is better suited for warm months. So I wanted to try creating a pasta based dish that combined those flavors. Unfortunately, this doesn’t quite make it. But it’s quite delicious in it’s own right.

6 oz linguini noodles, uncooked
8 oz boneless skinless chicken breast
1/4 cup minced garlic
1 cup chopped onions
1 cup sliced zucchini
1 cup chopped red peppers
2 cups reduced sodium chicken broth
1/2 cup balsamic vinegar
2 teaspoons dried basil
1 teaspoon cornstarch
1 cup grape tomatoes, cut in half
1 cup shredded mozzarella

Cook the pasta according to the directions on the box.
In a large pan, cook the chicken, garlic, onions and zucchini until the vegetables are tender and the chicken starts turning golden brown. In a measuring cup, combine the chicken broth, balsamic vinegar, basil, and corn starch (make sure the corn starch is completely dissolved into the liquids). Pour into the pan with the chicken and bring it to a boil. Turn the heat down and cook for a few minutes, stirring often. When the sauce starts to thicken, add the tomatoes and cheese. Continue to cook until the sauce starts to stick to the noodles.

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 325.9
Total Fat: 0.5 g
Cholesterol: 31.3 mg
Sodium: 634.5 mg
Total Carbs: 50.6 g
Dietary Fiber: 3.9 g
Protein: 21.5 g

Balsamic Chicken and Veggie Pasta

Zucchini Sausage Pasta

Growing up in the country, or at least my part of North Dakota, meant you’d have an endless supply of two things: rhubarb and zucchini. I don’t think we could have gived it away if we wanted to. Luckily, rhubarb freezes pretty well and we had quite a few recipes for zucchini. This is a bit of a twist on something that we used to make to try using up some of the zucchini. In the old version we used summer sausage and a quite a bit of it. In this one I used turkey sausage, so it has the same sort of flavor, but less fat and calories. For me and the husband, I add more of the zucchini to my bowl so he doesn’t have as much.


6 ounces pasta, cooked
2 small zucchini, halved lengthwise then sliced into 1/4 thick half circles
7 oz turkey link sausage, halved lengthwise then sliced into 1/4 thick half circles
2 tablespoons light butter
2 tablespoons flour
1 tablespoon onion powder
1 tablespoon garlic powder
1 1/2 cup milk


Cook the pasta according to the directions and set aside.

In a large pan, lightly saute the sausage and zucchini together for about five minutes, just until the zucchini started to brown. Set aside.

Melt the butter in the same pan used to saute the sausage and zucchini. Add the flour, garlic and onion powders and stir until it forms a paste. Whisk in the milk a bit at a time to make sure there’s no clumps. Let it simmer for a few minutes, then add the sausage mixture and pasta. Toss to coat, let it sit on the heat until the sauce is the thickness you’d like.

Nutritional Info
◦Servings Per Recipe: 4
◦Amount Per Serving
◦Calories: 324.6
◦Total Fat: 9.6 g
◦Cholesterol: 47.1 mg
◦Sodium: 552.3 mg
◦Total Carbs: 44.3 g
◦Dietary Fiber: 2.0 g
◦Protein: 16.8 g

Zucchini Sausage Pasta

Spinach Pesto Chicken Pasta

This would be a great dish to really make your own. As I was putting it together I kept thinking of different things I could do to modify it in the future, like adding some cherry tomatoes or bacon. Maybe topping it with a little extra shredded parmesan. It’s just around 300 calories, so as long as you don’t go crazy you can add a few extras and still have it fit into your diet.


1/2 cup fresh basil leaves
1 cup fresh spinach
1/2 cup fresh shredded parmesan
1 tablespoon garlic powder
1 tablespoon onion powder
2 boneless skinless chicke breast, diced
3 cups cooked spaghetti noodles

Combine the basil, spinach, parmesan, garlic and onion powders together in a food processor, blend until smooth.

In a large frying pan, cook the chicken breast until lightly browned. Add the pesto and spaghetti noodles, stir until well mixed. You may have to add a little water so the pesto coats the spaghetti and chicken better (use the water used to cook the pasta).

Nutritional Info
◦Servings Per Recipe: 4
◦Amount Per Serving
◦Calories: 293.0
◦Total Fat: 4.6 g
◦Cholesterol: 52.2 mg
◦Sodium: 208.2 mg
◦Total Carbs: 35.9 g
◦Dietary Fiber: 2.5 g
◦Protein: 26.7 g

Spinach Pesto Chicken Pasta