Best Roccos How Low Can You Go Low Fat Marinara Sauce Recipes
ROCCO'S HOW LOW CAN YOU GO LOW-FAT MARINARA SAUCE
Provided by Rocco DiSpirito
Categories Sauce Garlic Tomato Sauté Vegetarian Kid-Friendly Quick & Easy Low Cal Low Sodium Dinner Lunch Basil Healthy Simmer Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 1/2 cups (13 servings)
Number Of Ingredients 9
Steps:
- Heat a Dutch oven over medium heat. When the pot is hot, add the olive oil. Add the garlic and onion, and season them with salt and crushed red pepper to taste. Cook, stirring occasionally, until the onion and garlic are translucent, about 4 minutes.
- Add the tomato puree, water, and Parmigiano-Reggiano rind to the pot. Bring to a simmer. Then cover, reduce the heat to low, and simmer for about 25 minutes.
- With the back of a knife, bruise the basil and stir the sprig into the sauce. Simmer the sauce, uncovered, for 5 minutes. Season with salt and crushed red pepper to taste, if desired. Serve, or store in a covered container in the refrigerator for up to 5 days.
BOUILLABAISSE
Bouillabaisse is a rich, traditional seafood stew from the south of France. It always contains garlic, saffron, and, of course, seafood. It's almost always served with a garlic-and-mayonnaise concoction called rouille spread on grilled bread. In order to save time, this version calls for prepared clam juice, mussels, and boneless fish fillets (in the traditional version, usually several types of small flavorful fish are sautéed in olive oil and simmered for some time). The clam juice and mussels are very flavorful. In order to save on fat and calories, there's no added olive oil-and I omitted the rouille and grilled bread altogether. This version is quite delicious as is and goes together quickly, so it's fine for a weeknight meal.
Yield serves 4
Number Of Ingredients 9
Steps:
- In a large sauté pan over high heat, bring the fennel, garlic, white wine, saffron, sea clam juice, and marinara sauce to a boil. Reduce the heat to low, cover, and simmer until the fennel is tender, about 7 minutes.
- Season the fish with salt and pepper to taste. Add the fish and mussels to the pan. Raise the heat to high, cover, and simmer until the fish is just cooked through and the mussels have opened, about 8 minutes.
- Season with salt and pepper to taste, ladle into bowls, and serve.
- Garlic is an awesome flavor enhancer, and virtually calorie-free. To save time, buy peeled garlic cloves and store them in water in the refrigerator to avoid oxidization.
- Fat: 27g (before), 3.7g (after)
- Calories: 904 (before), 226 (after)
- Protein: 25g
- Carbohydrates: 17g
- Cholesterol: 49mg
- Fiber: 3g
- Sodium: 968mg
NO CREAM-NO CRY PENNE ALLA VODKA
The dirty little secret about Penne alla Vodka is not the vodka but the hefty amount of heavy cream. Vodka is colorless, odorless, and without much flavor-not really attributes of a superstar ingredient. It's the combination of cream and tomato sauce that gives this dish its signature flavor. The traditional cream is swapped here for low-fat Greek yogurt.
Yield serves 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package directions, about 9 minutes; drain.
- While the pasta is cooking, bring the marinara sauce and crushed red pepper to a simmer in a large nonstick sauté pan over medium heat. Cook the sauce, stirring it occasionally with a heat-resistant rubber spatula, until it is slightly thickened, about 5 minutes. Remove the sauté pan from the heat.
- Stir about 1/2 cup of the marinara sauce into the yogurt until smooth (this tempers it and prevents the yogurt from curdling). Then whisk the yogurt mixture back into the marinara sauce.
- In a large serving bowl, toss the sauce with the drained penne and the basil. Season with salt and pepper to taste. Sprinkle the cheese on top, and serve.
- Whole-wheat pasta has a dense texture that makes it a little tougher than regular pasta. Some people like that chewiness; some don't. If you're in the latter category, overcook it a bit. Toward the end of the cooking time, keep testing it until it's as tender as you like it.
- Fat: 60g (before), 4.8g (after)
- Calories: 618 (before), 320 (after)
- Protein: 18g
- Carbohydrates: 55g
- Cholesterol: 11mg
- Fiber: 6g
- Sodium: 416mg
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