Serve with a homemade marinara sauce made from diced tomatoes, garlic, onions, herbs, and a touch of olive oil. Add sautéed vegetables.
Roast a variety of vegetables such as cherry tomatoes, bell peppers, broccoli, and asparagus with olive oil, garlic, and Italian herbs until tender and slightly.
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Sauté a mix of colorful vegetables like bell peppers, carrots, snap peas, and cherry tomatoes in olive oil with garlic and Italian seasoning.
Layer whole wheat lasagna noodles with a mixture of sautéed spinach, mushrooms, garlic, and low-fat ricotta cheese.
Toss the cooked pasta with diced cucumbers, cherry tomatoes, bell peppers, red onion, Kalamata olives, and feta cheese.
Sauté minced garlic in olive oil until fragrant, then toss with the cooked pasta.
Use a spiralizer to create zucchini noodle (zoodles).Sauté the zoodles in a skillet with olive oil until tender.
Prepare a lentil Bolognese sauce by sautéing onions, carrots, celery, and garlic until softened, then adding cooked lentils and marinara sauce.
Sauté a mix of spring vegetables such as asparagus, peas, and cherry tomatoes in olive oil with garlic and lemon zest.
Toss the cooked pasta with a lightened-up Alfredo sauce made from low-fat milk, grated Parmesan cheese, and a touch of butter or olive oil.