Recipe: Spaghetti With Fresh Tomato Sauce and Roasted Vegetables @ClevelandClinic #healthaware

Why not try your hand at making homemade tomato sauce? The freshness of the tomatoes and the smokiness of the roasted vegetables make this a great topping for spaghetti. If you don’t have your own garden, use canned Roma tomatoes for a tasty dish that includes roasted mushrooms, broccoli and peppers.

Ingredients

Tomato sauce

Olive oil cooking spray
2 garlic cloves, minced
1 small carrot, minced
1 shallot, minced
4 cups peeled, seeded, and diced ripe tomatoes or one 28-ounce can no-salt-added diced tomatoes, drained
1/4 cup dry red wine
1 1/2 tablespoons balsamic vinegar
1/4 teaspoon crushed red pepper flakes, optional
1/4 cup chopped fresh basil

Pasta

1/2 pound whole wheat spaghetti
3/4 pound broccoli florets and stalks, peeled and cut into bite-size pieces
2 portobello mushrooms, halved and thinly sliced
1 red, yellow or orange bell pepper, seeded and coarsely chopped
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
Freshly grated pepper
2 tablespoons freshly grated Parmesan cheese

Directions

  1. Preheat oven to 400° F. Line a rimmed baking sheet with aluminum foil.
  2. To make the sauce, coat a large pot with cooking spray and saute the garlic, carrot and shallot over low heat until they begin to wilt, about 5 minutes. Stir in the tomatoes, wine, vinegar and red pepper flakes (if using). Cover and simmer slowly for 30 minutes.
  3. Stir in the basil and simmer for 10 minutes more. (To make a smoother sauce, cool and process in batches in either a blender or food processor.) Set aside.
  4. Place the broccoli, mushrooms and bell pepper on the prepared pan. Toss with oil and vinegar. Roast about 10 minutes until crisp or done to your taste. Sprinkle with pepper.
  5. Cook the pasta according to package directions. Drain.
  6. In a large serving bowl, toss the pasta with 2 cups tomato sauce. Top with the roasted vegetables and sprinkle with Parmesan cheese.

Nutrition information (per serving)

Makes 4 servings

Calories: 363
Total fat: 4 g
Protein: 15 g
Carbohydrate: 71 g
Dietary fiber: 4 g
Cholesterol: 0 mg
Sodium: 100 mg
Potassium: 93 mg

Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books).

Recipe: Spaghetti With Fresh Tomato Sauce and Roasted Vegetables @ClevelandClinic

Why not try your hand at making homemade tomato sauce? The freshness of the tomatoes and the smokiness of the roasted vegetables make this a great topping for spaghetti. If you don’t have your own garden, use canned Roma tomatoes for a tasty dish that includes roasted mushrooms, broccoli and peppers.

Ingredients

Tomato sauce

Olive oil cooking spray
2 garlic cloves, minced
1 small carrot, minced
1 shallot, minced
4 cups peeled, seeded, and diced ripe tomatoes or one 28-ounce can no-salt-added diced tomatoes, drained
1/4 cup dry red wine
1 1/2 tablespoons balsamic vinegar
1/4 teaspoon crushed red pepper flakes, optional
1/4 cup chopped fresh basil

Pasta

1/2 pound whole wheat spaghetti
3/4 pound broccoli florets and stalks, peeled and cut into bite-size pieces
2 portobello mushrooms, halved and thinly sliced
1 red, yellow or orange bell pepper, seeded and coarsely chopped
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
Freshly grated pepper
2 tablespoons freshly grated Parmesan cheese

Directions

  1. Preheat oven to 400° F. Line a rimmed baking sheet with aluminum foil.
  2. To make the sauce, coat a large pot with cooking spray and saute the garlic, carrot and shallot over low heat until they begin to wilt, about 5 minutes. Stir in the tomatoes, wine, vinegar and red pepper flakes (if using). Cover and simmer slowly for 30 minutes.
  3. Stir in the basil and simmer for 10 minutes more. (To make a smoother sauce, cool and process in batches in either a blender or food processor.) Set aside.
  4. Place the broccoli, mushrooms and bell pepper on the prepared pan. Toss with oil and vinegar. Roast about 10 minutes until crisp or done to your taste. Sprinkle with pepper.
  5. Cook the pasta according to package directions. Drain.
  6. In a large serving bowl, toss the pasta with 2 cups tomato sauce. Top with the roasted vegetables and sprinkle with Parmesan cheese.

Nutrition information (per serving)

Makes 4 servings

Calories: 363
Total fat: 4 g
Protein: 15 g
Carbohydrate: 71 g
Dietary fiber: 4 g
Cholesterol: 0 mg
Sodium: 100 mg
Potassium: 93 mg

Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books).

Recipe: Asparagus, tomato and red pepper French bread pizza

RomaTomato-1024x638

Are you craving the taste of a pizza but not the guilt and all the calories? Consider trying this healthy remake of French bread pizza that could turn into your new favorite Friday night treat. It’s easy, delicious and approx. 265 calories per slice.

Dietitian’s note: For a crispier pizza, bake on a pizza stone — a heavy, round plate that simulates the brick bottoms of some commercial pizza ovens. For best results, put the pizza stone on the lowest oven shelf.

Ingredients

  • 1 cup diced asparagus
  • 1 cup diced Roma tomatoes
  • 1 cup diced red bell pepper
  • 1 tablespoon minced garlic
  • 1 loaf French bread, about 8 inches long, sliced in half and cut into 4-inch sections
  • 1 cup pizza sauce
  • 1 cup reduced-fat shredded mozzarella cheese

Directions:

Heat the oven to 400 F. Lightly coat a baking sheet with cooking spray.

In a small bowl, add the asparagus, tomatoes and pepper. Add the garlic and toss gently to coat evenly. Arrange the French bread on the baking sheet. Add 1/4 cup of the pizza sauce and 1/4 of the vegetable mixture to each section. Sprinkle each with 1/4 cup mozzarella cheese.

Bake until the cheese is lightly browned and the vegetables are tender, about 8 to 10 minutes. Serve immediately.

Serving size: 1 4-inch section

Calories 265
Total fat 5 g
Saturated fat 2 g
Trans fat 0 g
Monounsaturated fat 0.5 g
Cholesterol 12 mg
Sodium 660 mg
Total carbohydrate 40 g
Dietary fiber 4 g
Added sugars 0 g
Protein 15 g
Nutritional analysis per serving

This recipe and many others can be found on Mayo Clinic’s website.

Recipe: Asparagus, tomato and red pepper French bread pizza

RomaTomato-1024x638

Are you craving the taste of a pizza but not the guilt and all the calories? Consider trying this healthy remake of French bread pizza that could turn into your new favorite Friday night treat. It’s easy, delicious and approx. 265 calories per slice.

Dietitian’s note: For a crispier pizza, bake on a pizza stone — a heavy, round plate that simulates the brick bottoms of some commercial pizza ovens. For best results, put the pizza stone on the lowest oven shelf.

Ingredients

  • 1 cup diced asparagus
  • 1 cup diced Roma tomatoes
  • 1 cup diced red bell pepper
  • 1 tablespoon minced garlic
  • 1 loaf French bread, about 8 inches long, sliced in half and cut into 4-inch sections
  • 1 cup pizza sauce
  • 1 cup reduced-fat shredded mozzarella cheese

Directions:

Heat the oven to 400 F. Lightly coat a baking sheet with cooking spray.

In a small bowl, add the asparagus, tomatoes and pepper. Add the garlic and toss gently to coat evenly. Arrange the French bread on the baking sheet. Add 1/4 cup of the pizza sauce and 1/4 of the vegetable mixture to each section. Sprinkle each with 1/4 cup mozzarella cheese.

Bake until the cheese is lightly browned and the vegetables are tender, about 8 to 10 minutes. Serve immediately.

Serving size: 1 4-inch section

Calories 265
Total fat 5 g
Saturated fat 2 g
Trans fat 0 g
Monounsaturated fat 0.5 g
Cholesterol 12 mg
Sodium 660 mg
Total carbohydrate 40 g
Dietary fiber 4 g
Added sugars 0 g
Protein 15 g
Nutritional analysis per serving

This recipe and many others can be found on Mayo Clinic’s website.