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It’s National Spaghetti Day! 2 Recipes to Celebrate


Disclaimer: I am a member of the Passion for Pasta Advisory Council (Barilla). As always, all opinions are my own. Read my disclosure statement here.

If you think you can’t eat pasta, think again! The key is to keep portions small and to pair it with colorful produce and lean protein to keep you nourished, full and satisfied.

In honor of National Spaghetti Day, here are two sure-to-please recipes.

 

Thin Spaghetti Salmon Sliders

 

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Serves 6

Ingredients:

½ box thin spaghetti

1 egg

2 tablespoons extra virgin olive oil

2 tablespoons Parmigiano cheese, grated

1 pound salmon, ground

1 cup arugula, packed

6 slices plum tomato

6 tablespoons light mayonnaise

salt and black pepper, to taste

Directions:

1. Bring a large pot of water to a boil; season with salt.

2. Cook pasta according to package directions; drain and let cool for 5 minutes.

3. Mix egg, olive oil, and cheese.

4. Stir egg mixture into pasta.

5. Divide pasta into a 12-well greased muffin pan.

6. Bake at 400°F for about 5 minutes; turn out pasta and place upside-down on a greased cookie sheet. 7. Bake an additional 5 minutes; set aside to cool.

7. Season ground salmon with salt and pepper; form into sliders about the size of the muffin pan openings.

8. Cook on a nonstick pan over medium heat for 5 minutes on each side.

9. Build sliders using the pasta as buns, topped with mayonnaise, a salmon patty, arugula, and tomato; serve.

Source: Passionforpasta.com

Photo Credit: Lorenzo Boni

 

Kung Pao Spaghetti

 

FullSizeRender kung pao

Serves 6

Ingredients:

1 box thin spaghetti

1 small red onion, diced

2 tbsp. peanut oil

½ lb. chicken, cubed

1 medium red bell pepper, diced

1 medium green bell pepper, diced

1 cup snow peas

2 cloves garlic, chopped

¾ cup Kung Pao sauce

½ cup toasted cashews, halved

Directions:

1. Bring a large pot of water to a boil.

2. Meanwhile in a large skillet or wok, sauté the onions in the peanut oil for 1 minute.

3. Add the chicken, bell peppers and snow peas and sauté an additional 2-3 minutes (or until the chicken is cooked).

4. Add the garlic and sauté for 1 minute, pour in the Kung Pao sauce and heat gently.

5. Cook the pasta according to the directions. Drain and toss the pasta with the chicken and sauce.

6. Sauté for an additional 30 seconds.

6. Top with toasted cashews before serving.

Source: Passionforpasta.com

Photo Credit: Lou Manna

 

Disclaimer: I am a member of the Passion for Pasta Advisory Council (Barilla). As always, all opinions are my own. Read my disclosure statement here.

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About The Author

Elisa Zied is a nationally recognized registered dietitian nutritionist, author, speaker, and spokesperson. A trusted source of food, nutrition, and health information, Elisa has garnered millions of media impressions, lending her expertise and real-world perspective to dozens of TV shows, web sites, news organizations and magazines. She’s the author of four nutrition books and is currently working on her first novel. You can find her previous Food, Fitness & Fiction posts here and connect with her on Twitter, Instagram, Tumblr and Facebook.

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