March is National Nutrition Month and what better way to celebrate at your table than with delicious pasta.
Pasta is perfect party food. Both adults and children love it and it’s economical when serving a large crowd. To inspire you this month, we are proud to share the below recipes from the National Pasta Association (NPA) that are each under 300 calories!
Warm up with Italian Wedding Soup with Swiss Chard, Carrots, & Tomatoes; spice up a classic dish with Pasta e Ceci with a Twist; or, add some spice with Warm Moroccan Spiced Couscous Salad (recipes below). Jam packed with healthy veggies, savory spices, and fun shaped pastas, these recipes make it easy to get a nutritious meal with a healthy dose of vitamins and mouthwatering flavor.
Italian Wedding Soup with Swiss Chard, Carrots, & Tomatoes – pictured above
- 1 Tbsp./½ oz. extra virgin olive oil
- 1 cup/4 oz. finely chopped onion
- ½ cup/2 oz. finely chopped carrot
- 1 tsp. thyme leaves
- ½ tsp. finely chopped rosemary
- 1 Tbsp. finely chopped garlic
- 2 cup/2 oz. Swiss chard sliced into ¼” ribbons
- 4 cups no sodium added chicken broth*
- 1 (14 oz.) can plum tomatoes
- ¼ cup ancini de pepe
- ¼ cup sliced basil
*For a vegetarian or vegan option, simply substitute vegetable broth.
- Heat a large soup pot over medium heat. Add the oil, onion, carrot, thyme, and rosemary. Cook until the onions are softened and starting to brown (about 5 minutes).
- Stir in the garlic and Swiss chard and continue to cook until aromatic (about 30 seconds). Add the stock, tomatoes, and acini de pepe. Bring to a simmer.
- Season with salt and pepper and cook until the ancini de pepe is al dente (about 10 minutes). Taste and adjust seasoning.
- Divide between 4 bowls and sprinkle with basil.
Pasta e Ceci with a Twist
- 4 oz. pappardelle
- 1 Tbsp. extra virgin olive oil
- 2 Tbsp. chopped garlic
- 2 tsp. finely chopped rosemary
- 14 oz. (half a jar) prepared favorite tomato sauce
- 3 oz. prepared hummus, perhaps flavored such as roasted red pepper
- ¼ cup/¼ oz. chopped parsley
- Bring a large pot of salted water to a boil. Cook the pappardelle according to package directions. Drain and reserve.
- Heat a large saucepan over medium heat. Add the olive oil and sauté the garlic and rosemary until aromatic (about 30 seconds).
- Add the tomato sauce and hummus. Stir and simmer for a few minutes for the flavors to meld. Taste and adjust seasoning.
- Stir in the pappardelle and toss to coat. Divide between 4 bowls and sprinkle with parsley.
Warm Moroccan Spiced Couscous Salad
- 2 tsp. vegetable oil
- 1 ½ cups/6 oz. sliced onion
- 2 cups/7 oz. ½” cubed eggplant
- 2 Tbsp./1 oz. grated ginger
- 2 Tbsp./½ oz. chopped garlic
- ? tsp. ground cinnamon
- ¼ tsp. ground cumin
- ½ tsp. ground coriander
- 2 tsp. sriracha or other hot sauce, or to taste
- 1 cup/4 oz. thinly sliced carrots
- 1 cup/4 oz. diced red pepper
- 1 cup/6 oz. Israeli couscous
- 1 cup/ 2 oz. roughly chopped cilantro
- Heat a large saucepan over medium heat. Add the vegetable oil and sauté the onion, seasoning with salt and pepper, until soft and starting to brown (about 5 minutes).
- Add the eggplant, stir together with the onions. Cover and cook until softened (about 3 minutes).
- Add the ginger and garlic, stirring to caramelize. Sprinkle with salt and pepper to taste.
- Add the cinnamon, cumin, coriander, and sriracha. Stir to bloom the spices.
- Add the carrots, red pepper, and couscous. Stir to mix everything well.
- Add 2 cups water and a pinch of salt. Cover and simmer for 10 minutes or until the water is absorbed. Taste and adjust seasoning.
- Stir in cilantro and divide between bowls.
Which one will you try first?