Pasta Primavera
- Pastas (any shape) - 250g
- Snow peas - 1 cup
- Asparagus - 1 cup (cut into 2inch sections)
- Baby corn - 1 cup
- Baby carrots - 1 cup (cut into 2 long halves)
- Red pepper - 1 (chopped)
- Green onions - 3 (cut into thin strips)
- 2/3 cup of low fat cottage cheese
- 2/3 cup of low fat yogurt
- Salt and black pepper - add to taste
- Lemon juice - 1 tbsp
Parboil the asparagus, green peas, and red peppers for about
2 to 4 minutes. Parboil the carrots and baby corn until tender.
In a large pasta cooker, boil the pastas until soft. Drain,
and run briefly through cold water. In a blender, mix the cheese,
yogurt, lemon juice. Make sure the mixture is smooth. Thin the
sauce with skimmed milk or water if needed. In a large pot/pan,
mix the veggies with the pasta, and add in the sauce. Also add
salt and pepper. Heat gently and then serve. This first heart
healthy recipe contains only 0.4grams of saturated fat, 3mg
of cholesterol, and 6 grams of fiber per serving.
Tofu
Green Bean Curry
- Green beans - 125g
- Tofu - 200g (firm tofu recommended)
- Mushrooms - 6 to 8 (sliced)
- Green onions - 2 (cut into 1cm sections)
- Curry paste - 1 tbsp
- Light soy sauce - 1 tbsp
- Coconut milk - 1 to 1 1/2 cup (or skimmed milk)
- Sugar - 2 teaspoon
- Fresh red chilies - 3 (diced)
- Salt - add to taste
Heat the coconut milk in a pot until it starts to separate.
Then add in the curry paste, soy sauce, red chilies, sugar,
and salt. Mix well. Add in the mushrooms and tofu, and bring
to a boil.Add in the green beans, and let it simmer until
the beans are cooked. Add in the green onions. Cook for a
minute or so, and serve. This healthy recipe for the heart
has only 0.5grams of saturated fat, and no cholesterol per
serving!
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