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Guest Post: Healthy Recipes with Pasta by Chen of Picnic Food Ideas

Posted Nov 18 2010 8:05pm
In the article you will find a number of recipes with pasta as the key product. We tried to include different variations of healthy products and spices so that it will be to different tastes. This can be either an outdoor picnic food or something new to enjoy with your family at home. The recipes are easy and quite quick. The products are common to all. The main idea behind each meal is healthy approach of proper product combination. And it tastes fantastic!

Pasta with artichoke, lemon, and chilli

This is a meat free pasta meal. This quite a specific combination of artichokes with lemon and chilli may not be to taste for all. If you like sharp tastes this will be just the thing for you. The recipe is quick made in dome 20-25 minutes, yields 4 servings.


2 lemons (medium)

375g dried spaghetti pasta (thin)

50g unsalted butter

4 slices of white bread

3 cloves of garlic

1 brown onion (medium)

2 long red chilli peppers

2 x 400g cans of artichoke hearts

0.25 cup of finely chopped flat-leaf fresh parsley leaves

Note: remove crusts and finely chop the bread, crush the garlic cloves, thinly chop the onion, deseed and finely slice the chilies, drain the artichoke cans and quarter the hearts. Of course you may use one or less chilli if 2 will be extremely spicy for you. And you may use mint instead of parsley and oil from the artichoke cans instead of butter if you wish.


Finely grate 1 lemon zest, squeeze the both lemons as you will need the juice. Place a large saucepan with water over high heat. When brought to boil, add salt and spaghetti. In a few minutes when the pasta is tender drain the water leaving 1/3 cup of the liquid. Use sieve to drain.

Put half of the unsalted batter in a frying pan and place over a medium heat allowing butter to melt. Add garlic and bread crumbs, stir to coat and when frying. You may add some salt if you like. Fry for round 4 minutes until bread golden-brown and crisp. When done, transfer the flavored bread crumbs to a bowl.

Put the second half of the butter on the frying pan and allow melting. Then, add chilli and onion; stir well and leave to fry till softened for some 3 minutes. You may also add some salt if you like. When done transfer the spicy onion to the saucepan with pasta. Add lemon juice, ground lemon zest, the liquid reserved from pasta, artichoke, half of the flavored crisp bread and parsley. If you wish you may drop several prawns in. Stir and toss to combine, put aside for a while. When serving spoon on plates and top with the remaining crisp bread crumbs.

Low-fat yummy chicken with linguine

This quick recipe takes some 15 minutes for preparation and another 20 minutes for cooking; yields 6 servings. The picnic food will be refreshingly flavorous.


400g of dried linguine pasta

100g snow peas

3x750g chicken breast fillets

500g mushrooms (small cup)

40g (or 0.25 cup) of plain flour

60ml (or 0.25 cup) thickened cream (extra light)

10g dairy spread (the reduced-fat one)

560ml (or 2.25 cups) of skim milk

35g (or 1/3 cup) coarsely grated reduced fat vintage cheddar (for example light vintage cheddar)

2 tbsp of shredded parmesan

100g 97% of fat-free semi-dried tomatoes

1 tbsp of toasted pine nuts

To serve: shaved parmesan and fresh basil leaves

Note: Trim and finely slice lengthways the snow peas. Wash, pat dry and cut into 2 cm portions the chicken breasts; also, if needed halve the mushrooms.


Place a saucepan with water over a maximal heat; bring to boil. Add salt and pasta. Cook as said in the directions or until tender. Just a minute before done, add snow peas. Then, empty into the colander and then return into the saucepan, set aside.

Heat the oil in a skillet over medium heat. Lay chicken breast pieces and regularly turning round fry for about 5 minutes or till golden-brown. Set aside on a plate. Meanwhile, fry the mushrooms in the same skillet also for 5 minutes; stir when needed. Add fried chicken and set aside.

Allow the dairy spread melt in a saucepan, drizzle the flour and leave stirring over medium heat for half a minute; set aside. Slowly ass the cream and milk, combine well. Bring to boil, allow thickening. Drain with in a sieve, return to pan. Add parmesan and cheddar; add to the prying pan along with the pasta (mixture), and semi-dried tomatoes. Season it with freshly ground pepper; stir. When serving on plates, top with basil and parmesan.

You are welcome to visit my site for more healthy picnic recipes

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