Monday, December 5, 2011

Whole-Wheat Pasta with Broccolini and Feta

Whole-Wheat Pasta with Broccolini and Feta

Total Time:35 min
Prep 10 min
Inactive 10 min
Cook15 min
Yield:4 (2 1/2 cup) main course servings


* 1 medium shallot, thinly sliced
* 1 bunch broccolini (about 10 ounces), stems cut into 2-inch stems, and florets
* 1 medium bunch radishes, trimmed and very thinly sliced
* 12 ounces whole-wheat rigatoni
* 1 tablespoon sherry wine vinegar
* 1/2 teaspoon finely grated orange zest
* 3/4 teaspoon kosher salt, plus more as needed
* Freshly ground black pepper
* 3 tablespoons extra-virgin olive oil
* 7 ounces feta cheese, crumbled


Put the shallots in a bowl and cover with cold water. Soak for about 10 minutes; drain.

Bring a large pot of water to a boil and salt it generously. Fill a medium bowl with ice water and salt it as well. Add the broccolini to the boiling water and cook until crisp-tender, about 2 to 3 minutes. Stir in the radish slices, and cook 30 seconds, more. Use a slotted spoon or strainer to scoop out the vegetables and plunge them immediately into the ice water. Drain the vegetables, pat them very dry.

Add the pasta to the same pot of boiling water, and cook, stirring occasionally, until al dente, about 8 to 9 minutes. Drain and set aside.

Whisk the sherry vinegar, orange zest, the 3/4 teaspoon salt and pepper, to taste, in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a dressing.

Toss the rigatoni, broccolini, radish and shallot with the dressing. Add the feta cheese and toss lightly. Serve warm or room temperature.

Copyright 2005 Television Food Network, G.P. All rights reserved.


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Sunday, December 4, 2011

Healthy Breakfast Sandwich

Healthy Breakfast Sandwich
2008, Ellie Krieger, All Rights Reserved

Total Time: 45 min
Prep 15 min
Cook 30 min
Yield:4 servings, (1 serving equals 1 sandwich)
Level: Easy


* Nonstick cooking spray
* 4 eggs and 4 egg whites
* 1/4 cup minced chives
* 1/4 cup minced parsley
* 4 whole-wheat English muffins
* 4 1/2-inch round slices Canadian bacon
* 1 large beefsteak tomato, sliced into 1/2-inch thick slices


Crack eggs and egg whites into a bowl and whisk. Add chives and parsley and stir to incorporate. Spray a large nonstick skillet with cooking spray. Ladle 1/4 egg mixture into skillet and cook, omelet style, until eggs are cooked through, about 1 to 2 minutes per side. Slide omelet onto a plate and repeat with remaining eggs; cover with foil to keep warm. In same skillet, heat Canadian bacon until warm, about 1 to 2 minutes per side. Toast English muffin. Fold omelet in to fit English muffin, then place omelet on 1 muffin half. Top with a bacon slice, then tomato, then top with other muffin half.

Per Serving

Calories 330; Total Fat 13 g; (Sat Fat 5 g, Mono Fat 3 g, Poly Fat 1 g) ; Protein 25 g; Carb 31 g; Fiber 5 g; Cholesterol 245 mg; Sodium 920 mg

Excellent source of: Protein, Fiber, Vitamin A, Thiamin, Riboflavin, Niacin, Vitamin C, Vitamin K, Calcium, Manganese, Phosphorus, Selenium

Good source of: Vitamin B6, Folate, Copper, Iodine, Iron, Magnesium, Potassium, Zinc

Tags: Healthy, Diabetic, High Fiber, Dairy-Free

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