The Good-for-You Pasta Cookbook: Over 125 Deliciously Healthful Recipes [Paperback]

Linda Ferrari (Author)

Book Description

Series: Good-for-You | Publication Date: June 28, 1995

Delicious pasta dishes don’t need to be high in fat or calories. Here are over 125 rich, flavorful recipes that prove pasta can be creamy, silky, meaty, rich, and wonderful—especially when it’s good for you! From traditional favorites like spaghetti with red meat sauce to extraordinary savory creations like homemade artichoke and cornmeal pasta, Linda Ferrari offers lowfat options that everyone will love, including:

• Saffron Tortellini Soup
• Angel Hair Timbale with Spinach Cream Sauce
• Butternut Squash Ravioli in Cinnamon Cream Sauce
• Penne Salad with Tahini Dressing
• Grilled Chicken and Pasta Salad with Ginger Dressing
• Crab and Pasta Salad with Cucumber-Tarragon Dressing
• Cannelloni with Chicken and Broccoli
• Spinach Gnocchi with Hot Pepper Sauce
• Grilled Eggplant Salad with Asian Noodles
• Curry Pasta and Lamb in Champagne Sauce
• Potato and Roasted Garlic Gnocchi

Each Recipe Includes a Complete Nutritional Analysis!

About the Author

Linda Ferrari is also the author of Jams, Jellies & Preserves and Prima’s Good-for-You Cookbook series. She owns a catering company in Northern California, where she teaches cooking classes. She studied cooking at Julia Child’s home in France.

Editorial Reviews

Review

Quick, Easy, Healthful, and Bursting with Flavor!

From the Inside Flap

Delicious pasta dishes don't need to be high in fat or calories. Here are over 125 rich, flavorful recipes that prove pasta can be creamy, silky, meaty, rich, and wonderful—especially when it's good for you! From traditional favorites like spaghetti with red meat sauce to extraordinary savory creations like homemade artichoke and cornmeal pasta, Linda Ferrari offers lowfat options that everyone will love, including:

• Saffron Tortellini Soup
• Angel Hair Timbale with Spinach Cream Sauce
• Butternut Squash Ravioli in Cinnamon Cream Sauce
• Penne Salad with Tahini Dressing
• Grilled Chicken and Pasta Salad with Ginger Dressing
• Crab and Pasta Salad with Cucumber-Tarragon Dressing
• Cannelloni with Chicken and Broccoli
• Spinach Gnocchi with Hot Pepper Sauce
• Grilled Eggplant Salad with Asian Noodles
• Curry Pasta and Lamb in Champagne Sauce
• Potato and Roasted Garlic Gnocchi

Each Recipe Includes a Complete Nutritional Analysis!

About the Author

Linda Ferrari is also the author of Jams, Jellies & Preserves and Prima's Good-for-You Cookbook series. She owns a catering company in Northern California, where she teaches cooking classes. She studied cooking at Julia Child's home in France.

See all Editorial Reviews

Product Details

• Paperback: 304 pages
• Publisher: Prima Lifestyles (June 28, 1995)
• Language: English
• ISBN-10: 076150124X
• ISBN-13: 978-0761501244
• Product Dimensions: 8.4 x 5.4 x 0.8 inches
• Shipping Weight: 14.4 ounces
• Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #5,783,085 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

4.0 out of 5 stars Good-For-You, and delicious, too!, July 11, 2006

By 

Nicole N. Pellegrini "sockii" (Philadelphia, PA) - See all my reviews
(REAL NAME)   

This review is from: Good-For-You Pasta Cookbook: Over 125 Deliciously Healthful Recipes (Paperback)

Don't be scared off by the emphasis on "healthy" and "good-for-you" in the description. These are excellent recipes that are so tasty, you (and everyone else you are cooking for) won't even realize that you're eating "healthy" as well. Linda Ferrari has taken family recipes and classic dishes and not simply lowered their fat and calorie content; she has upped their flavorfulness with the addition of fresh spices, and mixed up ethnic cuisines to come up with startlingly good dishes. "Mexican Pasta Primarvera", for instance, takes the classic primavera recipe and reduces the fat of the cream sauce while bringing up the flavor through mixing in fresh-made salsa.

Nutritional information is presented for every dish, including calories, fat, fiber, protein, carbs, and sodium content. My only quibble is that a number of recipes call for fresh-made pastas (of which she does present the recipes for, if you have the time or interest in making your own) that are not readily available: for instance, lemon pasta, black-pepper pasta, even chocolate pasta! However, there are enough recipes using standard pastas to make this a worthwhile addition to one's cookbook library, even if you have no interest in making your own pasta noodles.