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Fusilli recipe light on prep time, fat

Thursday, June 05, 2003

By Suzanne Martinson, Post-Gazette Food Editor

We had so many people coming and going last weekend, our neighbors were probably starting to think we were running a hot sheet joint.


My mother from Michigan, friends from upstate New York, my niece from Akron, Ohio, and finally a mother-daughter team, who were making their way home to Oregon from Philadelphia, all made an appearance.

There's no better time for a Countdown to Dinner recipe. This one came from a new cookbook I wrote about recently in my Sunday Magazine column.

It's Family Circle magazine food director Peggy Katalinich's "Eat What You Love & Lose: Quick and Easy Diet Recipes from Our Test Kitchen."

This one caught my eye because it had six ingredients, not counting salt and pepper, served 6 and took 5 minutes of prep time, plus 10 minutes to cook. (Mine took a little longer because our friends' toddler was "helping" me in the kitchen.)

Tricolor Fusilli Alla Lasagna

Preparation time, 5 minutes; cook time, 10 minutes.

  • 3/4 pound tricolor fusilli

  • 1 1/2 cups prepared fat-free spaghetti sauce
  • 6-ounce bag baby spinach
  • 1/2 cup fat-free ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg

Cook fusilli in large pot of lightly salted boiling water until al dente, firm yet tender.

Meanwhile, heat spaghetti sauce in medium size saucepan over medium heat until heated through. Stir in spinach; heat until wilted, about 3 minutes.

In large serving bowl, whisk together ricotta and Parmesan cheeses, salt, pepper and nutmeg until well blended.

Drain fusilli; add to cheese mixture. Add spinach sauce mixture; toss to combine.

Makes 6 servings.

Nutrient value per serving: 261 calories, 2 grams fat (1 gram saturated), 13 grams protein, 47 grams carbohydrate, 4 grams fiber, 516 mg sodium, 5 mg cholesterol.

Suzanne Martinson can be reached at smartinson@post-gazette.com or 412-263-1760.

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