No tomatoes?

Question

I am looking for a low fat pasta sauce recipe that I can put on my spaghetti and seafood tomorrow.My guests do not like tomatoes,so no toms please.

Answer 1

Olive oil, garlic S&p, add some fresh grated Parmagianno Regggiano.

Low fat Alfredo

Mushroom, butter & garlic sauce

Any herb-based Pesto

Clam sauce (red or white)


Basil-Lemon Pesto Pasta
To toast the pine nuts, place them on a baking sheet and bake in a 350°F oven until golden, 8 to 10 minutes.

2 garlic cloves
3 Tbs. toasted pine nuts
1 1/2 cups loosely packed fresh basil leaves
1/2 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup grated Parmigiano-Reggiano cheese
1 tsp. lemon zest
1 Tbs. fresh lemon juice
1 to 1 1/2 cups extra-virgin olive oil
Salt and freshly ground pepper, to taste

In a food processor, combine the garlic, pine nuts, basil, parsley, cheese, lemon zest and lemon juice. Pulse until ground to a fine paste, about 1 minute. With the machine running, slowly drizzle in the olive oil until the desired consistency is reached. Season with salt and pepper. Makes 1 1/4 to 1 3/4 cups.
----------------

Walnut and Ricotta Pesto
(Makes a generous 2 cups, enough for 1 1/2 pounds pasta.)

1/2 cup walnuts
5 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
12 large fresh basil leaves, coarsely chopped
1 1/2 cups whole-milk ricotta cheese
1/2 teaspoon grated lemon zest
2 tablespoons freshly grated pecorino romano cheese
Sea salt, preferably gray salt
Freshly ground black pepper

Preheat the oven to 350ºF.

Spread the walnuts on a baking sheet and toast until fragrant and lightly browned, about 10 minutes. Let cool, then chop coarsely.

Heat 2 tablespoons of the olive oil in a small skillet over moderately high heat. Add the garlic and sauté until light brown. Scrape the garlic into a mortar or food processor and add the basil and nuts. Pound to a paste or process until finely chopped. Add the ricotta, the remaining 3 tablespoons oil, and the lemon zest, and pound or process until thoroughly blended. Transfer to a bowl and stir in the pecorino cheese and salt and pepper to taste.

--------------

White Wine Alfredo

4 tablespoon butter
3 large shallots, sliced thinly
4 cloves garlic, chopped
1 1/2 cups white wine, divided
3/4 cup heavy cream at room temperature
1 lemon, juiced
salt or cracked or white pepper to taste

Cook shallots and garlic in butter until they become translucent and tender. Add 1 cup white wine, and bring to a simmer. Once it is simmering, add the remaining 1/2 cup wine. Simmer for 10 minutes then reduce heat to medium-low. Season with white pepper to taste. When sauce is no longer boiling, slowly stir in cream, lemon juice and salt. Simmer for 3 to 5 minutes.

Answer 2

Try these
Pasta with mushroom sauce
Ingredients
25g/1oz unsalted butter, chopped
1 tbsp olive oil
½ onion, finely chopped
1 clove garlic, finely chopped
1 Portobello mushroom, chopped
salt and freshly ground black pepper
50ml/2fl oz white wine
50ml/2fl oz double cream
1 tsp chopped parsley
150g/5½oz pasta, cooked al dente
25g/1oz pine nuts

Method
1. Melt the butter with the olive oil in a frying pan and fry the onion and garlic until soft.
2. Add the mushroom and cook until soft. Season well with salt and freshly ground black pepper.
3. Add the white wine and cook to reduce by half.
4. Add the cream and simmer for five minutes, then add the parsley and check the seasoning again.
5. Toss the pasta through the sauce, then serve in a warm bowl and sprinkle over the pine nuts.

Creamy mozzarella pasta
Ingredients
170g/6oz pasta
1 lemon, juice and zest only
½ glass white wine
1 clove garlic, crushed
1 packet baby mozzarella, roughly torn
4 tbsp double cream
handful rocket

Method
1. Cook the pasta to tender according to the packet instructions.
2. In a pan simmer the wine, lemon juice and zest, garlic and half the mozzarella for a few minutes.
3. Blend using a handheld blender.
4. Add the cream, remaining mozzarella and rocket and stir through.
5. Drain the pasta and add to the pan.
6. Stir through and serve.

Answer 3

Just make a white sauce. Instead of using half and half for the liquid, use either a lower fat milk or chicken broth. This is how I would make like a pasta and clam sauce. Yum...You control if you want to add cheese, which would (and does) make it oh, so much better, and if you don't use cream, you can afford the calories by adding the cheese. Happy cooking.

Answer 4

You can get white clam pasta sauce right in the same aisle as the tomato stuff. I really like it. It is thinner than traditional pasta sauce. It is also not fat free, but it will have less fat and calories than, say, an Alfredo sauce.

Answer 5

You can make a brocali, spinach and corn pasta sauce simple cook you pasta - penne is good. Then in a seperate bowel combine a can of corn, some chopped cooked spinache and some steamed brocali with three tablespoons of good quality extra virgin olive oil, three garlic and some chopped chalots and toss this with pasta.

Answer 6

Keep it simple. Garlic, basil, white wine, and good olive oil.
Shredded Asiago cheese and black pepper to finish the dish.
Yummy !!!

Answer 7

simple as that....
cook your seafood in white wine and olive oil... deliciously impressive !!

Answer 8

If they don't like tomatoes tell them not to come.

Answer 9

JUST MAKE A CHEESE SAUCE AND ADD SOME PESTO.

Answer 10

jus tmake a white fettuccini sauce in it!