Best Moroccan Spaghetti Very Low Fat And Healthy Recipes

MACRO FRIENDLY BAKED SPAGHETTI

Macro Friendly Baked Spaghetti image

This Baked Spaghetti recipe is a higher protein, lower fat version of the original Million Dollar Spaghetti that still tastes amazing and will fill that pasta craving while keeping your eating habits on track.

Provided by Lauren's Latest

Categories Dinner

Time 1h45m

Number Of Ingredients 20

Ingredients

2 tablespoons olive oil
1 medium yellow onion (diced)
8 oz. button mushrooms (finely chopped)
1 lb. grass fed ground beef (95% lean )
2 cloves garlic (minced)
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon Italian seasoning
2 dried bay leaves
salt & pepper (to taste)
32 oz marinara sauce (I used Rao's brand)
1 cup water
1 tablespoon salted butter
1 tablespoon all purpose flour
1 cup low fat milk
salt & pepper (to taste)
pinch nutmeg
14.5 oz Protein Plus Spaghetti Pasta (I used Barilla brand)
1/2 cup parmesan cheese (grated)
dried parsley flakes ( for garnish, optional)

Steps:

Heat olive oil over medium heat in a large, deep pot. Saute onion and mushroom until tender, about 6 minutes. Add in ground beef and break apart as it browns. Stir in minced garlic and seasonings.
Pour in sauce and water. Stir, cover, bring to boil then reduce to simmer, and cook 30 minutes to 1 hour, adding in a little water if the sauce gets too thick.
Cook pasta according to pasta directions in salted boiling water. Drain and set aside.
Melt butter over medium heat in a small pot. Sprinkle flour over top and whisk to create a paste. Cook 1 minute. Whisk in milk slowly in three parts, allowing the sauce to thicken and bubble before adding in each additional splash. Stir in salt, pepper, and nutmeg to taste.
Pour cooked spaghetti into a lightly greased 9x13 glass baking dish. Top with pasta sauce evenly. Drizzle bechamel sauce over top the red sauce and any pasta noodles that didn't get covered. Sprinkle with cheese and bake at 375 degrees for 20-25 minutes or until hot and bubbly.
Cut into 12 squared and serve hot.

Nutrition Facts : Calories 266 kcal, Carbohydrate 33 g, Protein 17 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 31 mg, Sodium 507 mg, Fiber 3 g, Sugar 6 g, TransFat 1 g, ServingSize 1 serving

MEDITERRANEAN PASTA

Mediterranean Pasta image

Mediterranean Pasta with tomatoes, artichoke, garlic, and lemon. A fast, healthy pasta recipe that's easy to make and filled with bright flavor! Keep the recipe vegetarian or serve with chicken or shrimp. A nutritious all-in-one meal.

Provided by Erin Clarke / Well Plated

Categories Main Course

Time 20m

Number Of Ingredients 12

Ingredients

1 tablespoon kosher salt (plus 1 teaspoon, divided)
6 ounces whole wheat angel hair pasta (whole wheat spaghetti, or similar whole wheat noodles (I recommend DeLallo whole wheat pasta))
4 cloves garlic
2 cups grape tomatoes (or cherry tomatoes)
1 can quartered artichoke hearts ((14 ounces))
1 can whole pitted black olives ((6 ounces))
3 tablespoons good-quality olive oil
1/2 teaspoon ground black pepper
1/4-1/2 teaspoon crushed red pepper flakes
1/4 cup freshly squeezed lemon juice (about 1 lemon)
1/4 cup freshly grated Parmesan cheese
1/4 cup fresh Italian parsley (chopped)

Steps:

Bring a large pot of water to a boil and add 1 tablespoon salt. Cook the pasta until al dente. Reserve 1/2 cup of the pasta water, then drain.
While the water boils and pasta cooks, prep your vegetables and remaining ingredients: mince the garlic; halve the cherry tomatoes; drain and roughly chop the artichokes; drain and slice the olives in half. Once the vegetables start cooking, the recipe goes quickly, so you want to be ready.
Heat the olive oil in a large skillet over medium high heat. Add the tomatoes, garlic, the remaining 1 teaspoon salt, pepper, and crushed red pepper flakes. Cook, stirring frequently, until the garlic is fragrant and the tomatoes begin to break down and release some juices into the oil, 1 to 2 minutes.
Add the pasta to the skillet and toss to coat. Add the artichokes and olives. Drizzle the lemon juice over the pasta. Continue tossing and cook for 1 to 2 minutes, until warmed through. If the pasta seems too dry, add a splash of the reserved pasta water to loosen it. Taste and adjust the salt and pepper as desired. Remove from heat and sprinkle with Parmesan and parsley. Toss once more and enjoy.

Nutrition Facts : ServingSize 1 (of 6), Calories 375 kcal, Carbohydrate 44 g, Protein 10 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 5 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 15 g

MOROCCAN SPAGHETTI - ACCIDENTAL VEGETARIAN

Moroccan Spaghetti - Accidental Vegetarian image

This is more delicious that imaginable for being so simple and meat free. Even a meat eater will love it. I took this recipe from "The Accidental Vegetarian" Cookbook.

Provided by SparkleKristy

Categories Beans

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

10 ounces whole wheat spaghetti, dried
1/2 cup olive oil, I used less
1 onion, finely chopped
2 garlic cloves, roasted, finely chopped
8 roma tomatoes, finely chopped
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 pinch turmeric
1 cup almonds, toasted, silvered
2/3 cup chickpeas, canned, drained and rinsed
1 bunch of each cilantro, parsley and mint leaves, fresh, finely chopped, reserve some for garnish
salt & freshly ground black pepper

Steps:

Cook spaghetti in salted water until al dente.
Meanwhile, heat the oil in a pan and gently fry the onion and garlic until soft.
Add the tomatoes and spices and cook over medium heat for about 20 minutes until tomatoes break down.
Season the sauce, then add the almonds and chickpeas.
Fold the herbs into the sauce. then add the pasta to the pot with the sauce and toss.
Plate it up and add a garnish of fresh herbs.