BAKED ASPARAGUS & CHEESE FRITTATA
Perfect for a spring brunch or light supper, this Italian omelet is baked so it is easy to serve to a group.
Provided by EatingWell Test Kitchen
Categories Low-Carb Casserole Recipes
Time 1h
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F. Coat a 10-inch pie pan or ceramic quiche dish with cooking spray. Sprinkle with breadcrumbs, tapping out the excess.
- Snap tough ends off asparagus. Slice off the top 2 inches of the tips and reserve. Cut the stalks into 1/2-inch-long slices.
- Heat oil in a large nonstick skillet over medium-high heat. Add onions, bell pepper, garlic and 1/4 teaspoon salt; cook, stirring, until softened, 5 to 7 minutes.
- Add water and the asparagus stalks to the skillet. Cook, stirring, until the asparagus is tender and the liquid has evaporated, about 7 minutes (the mixture should be very dry). Season with salt and pepper. Arrange the vegetables in an even layer in the prepared pan.
- Whisk eggs and egg whites in a large bowl. Add ricotta, parsley, the remaining 1/4 teaspoon salt and pepper; whisk to blend. Pour the egg mixture over the vegetables, gently shaking the pan to distribute. Scatter the reserved asparagus tips over the top and sprinkle with Gruyere.
- Bake the frittata until a knife inserted in the center comes out clean, about 35 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 9.8 g, Cholesterol 146.7 mg, Fat 10.8 g, Fiber 1.9 g, Protein 14.5 g, SaturatedFat 5 g, Sodium 380.8 mg, Sugar 3.3 g
HEALTHY ROASTED ASPARAGUS
Kelley Casey of Fairfax, Virginia highlights the garden-fresh taste of asparagus with a mild lemon dressing and Parmesan cheese in this delicious side dish. Try it with pork or chicken for a lighter meal.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place the asparagus in an 11x7-in. baking dish coated with cooking spray. In a small bowl, combine the oil, lemon juice, vinegar and mustard. Pour over asparagus. Sprinkle with Parmesan cheese. Bake, uncovered, at 425° for 12-18 minutes or until tender.
Nutrition Facts : Calories 51 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 59mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
ASPARAGUS PASTA SALAD WITH ITALIAN DRESSING
This pasta salad is endlessly adaptable 365 days a year. Take your favorite pasta shape, add any vegetables in season then toss it all in a homemade Italian dressing. Yes, it's that simple!
Provided by Kelly Senyei
Categories main-dish
Time 3h25m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the dressing: Whisk together all of the ingredients in a medium bowl until combined. Set aside.
- For the pasta salad: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, just until al dente. Add the asparagus and cook it with the pasta for 1 more minute. Drain the pasta and asparagus then rinse with cold water and drain thoroughly.
- Transfer the pasta and asparagus to a large bowl. Stir in the onions and tomatoes. Pour the dressing over the pasta, toss to combine, then cover and refrigerate for at least 3 hours and up to overnight. When ready to serve, stir in the Parmesan and enjoy cold or at room temperature.
TUSCAN-STYLE ROASTED ASPARAGUS
This is especially wonderful when locally grown asparagus is in season and so easy for celebrations because you can serve it hot or cold. This is how to bake asparagus. -Jannine Fisk, Malden, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.
Nutrition Facts : Calories 95 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 294mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
CREAMY ASPARAGUS PASTA
Creamy Asparagus Pasta Recipe - A creamy, yet healthy veggie loaded protein-packed pasta with asparagus and peas, all tossed in a lightened-up cream sauce!
Provided by Katerina | Diethood
Categories Dinner
Time 35m
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil.
- Add pasta to boiling water and cook for 7 minutes; add prepared vegetables to the pot and continue to cook for 3 more minutes, or until al dente.
- Drain.
- In the meantime prepare the sauce.
- Heat olive oil in a large skillet over medium heat.
- Add onions and garlic and cook for 3 minutes, or until tender.
- In a small mixing bowl combine flour and chicken broth; whisk until thoroughly incorporated.
- Add broth mixture to the onion mixture in the pan.
- Whisk in milk; continue to whisk constantly and bring to a boil.
- Reduce heat and cook for 1 more minute, or until thickened.
- Stir in the cream cheese; stir until melted.
- Stir in the grated parmesan cheese and remove from heat.
- Season with salt and pepper.
- Add pasta and vegetables to the sauce; stir until completely combined.
- Serve.
Nutrition Facts : Calories 264.5 kcal, Carbohydrate 42.6 g, Protein 13.7 g, Fat 6.7 g, SaturatedFat 2 g, Cholesterol 9.9 mg, Sodium 109.3 mg, Fiber 6.1 g, Sugar 4.6 g, ServingSize 1 serving
ASPARAGUS WITH GREMOLATA, LEMON AND OLIVE OIL
This healthy, easy dish is a classic way to serve asparagus in the Italian region of Lombardy - and it only takes a few minutes to put together.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, side dish
Time 5m
Yield Serves six
Number Of Ingredients 8
Steps:
- Once you have finely chopped the garlic, parsley and lemon zest, chop them together on a cutting board until well combined. (This mixture is the gremolata.) Transfer to a bowl. Warm a serving platter.
- Steam or boil the asparagus in salted water until tender, four to five minutes. Remove from the heat, and toss with the gremolata. Add salt and pepper to taste. Mix together the lemon juice and olive oil, and drizzle over the asparagus. Serve hot or warm.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 384 milligrams, Sugar 3 grams
SAUTEED ASPARAGUS WITH OLIVES AND BASIL
Full-flavored savory garlic and olives and aromatic basil brighten the crisp asparagus. Cutting the asparagus into short pieces allows them to cook quickly.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the asparagus, 1/4 teaspoon salt and some pepper and cook, stirring, until the asparagus is bright green and crisp-tender, 5 to 7 minutes. Add the olives, basil and 1/4 teaspoon salt and toss well. Serve.
Nutrition Facts : Calories 126 calorie, Fat 8.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 201 milligrams, Carbohydrate 10 grams, Fiber 5 grams, Protein 5 grams, Sugar 4 grams
LOW FAT ASPARAGUS ITALIAN STYLE
This easy dish reminds me of spring. The dressing gives it a little zing for people not fond of asparagus. I love it but now the rest of my family loves it too!
Provided by Kate in Ontario
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Steam asparagus in non stick frying pan until just tender.
- Drain and lightly butter.
- Toss with Low Fat Italian dressing to coat.
Nutrition Facts : Calories 26.4, Fat 0.3, SaturatedFat 0.1, Sodium 16.8, Carbohydrate 4.9, Fiber 2.4, Sugar 1.6, Protein 2.9
SIRLOIN ITALIAN STYLE
Another Contadina recipe. I think this would need some tweaking...posting so I don't loose it! Almost seems like Swiss steak. Will edit after I try it...or better yet let me know if you try it!
Provided by Thea
Categories Steak
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Coat meat with flour. Heat oil in large skillet over medium-high heat.
- Add meat and onion; cook stirring occasionally, 4 minutes or until no longer pink.
- Stir in tomato paste, wine and ½ cup water; bring to boil. Reduce heat; cover and simmer 25 minutes or until meat is tender. Season to taste with salt and pepper, if desired. Serve over rice or pasta.
ASPARAGUS QUICHE (LOW-FAT)
Make and share this Asparagus Quiche (Low-Fat) recipe from Food.com.
Provided by JSB38
Categories Cheese
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- Remove pie crust from freezer.
- Place asparagus on a baking sheet. Drizzle with olive oil and sprinkle with pepper and salt. Bake for 10 minutes.
- Cool asparagus to room temperature. Cut into 1 inch pieces.
- Beat eggs. Combine eggs with milk, salt, pepper, and nutmeg. Mix in asparagus and 1/2 cup of cheese.
- Place pie crust on baking sheet. This will save your oven from an egg mess if anything spills!
- Pour mixture into pie crust. Sprinkle rest of cheese on top.
- Bake for 30-40min, until toothpick or knife comes out clean in center.
Nutrition Facts : Calories 336.9, Fat 18.3, SaturatedFat 4, Cholesterol 116.5, Sodium 539.7, Carbohydrate 24.7, Fiber 2.6, Sugar 6.8, Protein 19.2
ASPARAGUS-MUSHROOM FRITTATA
My Sicilian Aunt Paulina inspired this fluffy frittata. I remember visiting her garden, picking fresh veggies and watching her cook. Her wild asparagus frittata was my favorite. -Cindy Esposito, Bloomfield, New Jersey
Provided by Taste of Home
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, whisk eggs, ricotta cheese, lemon juice, salt and pepper. In a 10-in. ovenproof skillet, heat oil over medium heat. Add asparagus, onion, red pepper and mushrooms; cook and stir 6-8 minutes or until onion and pepper are tender., Remove from heat; remove asparagus from skillet. Reserve eight spears; cut remaining asparagus into 2-in. pieces. Return cut asparagus to skillet; stir in egg mixture. Arrange reserved asparagus spears over eggs to resemble spokes of a wheel., Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.
Nutrition Facts : Calories 130 calories, Fat 8g fat (3g saturated fat), Cholesterol 192mg cholesterol, Sodium 240mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges
HEALTHY PASTA PRIMAVERA
A healthy spaghetti dish full of broad beans, leeks and asparagus tips. Make the most of spring greens with this vibrant, filling pasta recipe
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Bring a pan of salted water to the boil and put a steamer (or colander) over the water. Steam the beans, asparagus and peas until just tender, then set aside. Boil the pasta following pack instructions.
- Meanwhile, fry the leeks gently in the oil and butter for 5 mins or until soft. Add the fromage frais to the leeks and very gently warm through, stirring constantly to ensure it doesn't split. Add the herbs and steamed vegetables with a splash of pasta water to loosen.
- Drain the pasta and stir into the sauce. Adjust the seasoning, then serve scattered with the cheese and drizzled with a little extra olive oil.
Nutrition Facts : Calories 476 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 6 grams sugar, Fiber 9 grams fiber, Protein 20 grams protein, Sodium 0.1 milligram of sodium
LOW-FAT CREAM OF ASPARAGUS SOUP
I have absolutely no idea where this recipe came from. All I know it is GOOD! I usually make it with asparagus, although I've also used broccoli. My DH loves this soup!
Provided by Kendra
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Take one asparagus spear, hold at both ends, and bend it until it breaks.
- Use the broken spear as a guide and cut the remaining spears to approximately the same length, discarding the large ends.
- Slice asparagus spears in 1 inch lengths.
- You should have about 2 cups of asparagus pieces.
- Cook the asparagus pieces in a small amount of boiling water for 10 minutes or until tender.
- Drain well.
- While asparagus cooks, place (unmelted) butter, flour, and garlic into a blender container.
- Top with cooked asparagus, then add all remaining ingredients and blend until smooth.
- Pour into saucepan and heat gently until soup thickens.
- I like to use thinly sliced green onion tops, low-fat sour cream and a couple of croutons for a garnish.
Nutrition Facts : Calories 217.3, Fat 6.6, SaturatedFat 4.1, Cholesterol 20.2, Sodium 1338.1, Carbohydrate 28.2, Fiber 5.4, Sugar 17.1, Protein 14.6
BAKED ASPARAGUS ITALIAN STYLE (ASPARAGI AL FORNO)
Italians love asparagus like Americans do baked potatoes. They have a quatrillion ways to serve it, and even prepare versions to be served with fried eggs for breakfast. I ran into this recipe years ago when visiting northern Italy. I fell in love with it and have relished it for years. Try it and enjoy.
Provided by Preacher_in_Kitchen
Categories Vegetable
Time 12m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degree F.
- Clean the asparagus and trim off the woody ends if necessary.
- Place asparagus in a steamer (or in a pan of lightly salted water) and steam/cook for 8 minutes.
- Be sure not to over cook and make asparagus limpy.
- Place asparagus in a buttered, oven tolerant dish or pan.
- Season with pinch of salt and black pepper.
- Drizzle extra virgin olive oil over the top and sprinkle with Parmigiano Reggiano.
- Bake in preheated oven for about 6-7 minutes until golden brown.
- Enjoy-- mmmmmmm.
Nutrition Facts : Calories 135.2, Fat 9.7, SaturatedFat 2.8, Cholesterol 7.2, Sodium 173.1, Carbohydrate 7, Fiber 3.6, Sugar 3.2, Protein 7.5
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