Three Recipes of Pasta for this cold winter.

Taco Pasta: 



Ingredients

1 lb ground beef
8 oz uncooked rotini pasta
2 cups water
1 packet sugar free taco seasoning
1 cup sugar free salsa
1½ cups shredded fiesta blend cheese

Directions

• In a large skillet, cook the ground beef until crumbled and done.
• Add the pasta, water, taco seasoning and salsa.
• Bring to a boil. Cover and reduce heat to a simmer and let cook for 15 minutes or until pasta is tender.
• Add the cheese. Stir to melt.
• Serve and enjoy.

Spinach artichoke pasta

INGREDIENTS

• 12 oz bowtie pasta 
• 14 oz can quartered artichoke hearts 
• 1/2 lb frozen chopped spinach, thawed 
• 4 cloves garlic 
• 2 Tbsp olive oil 
• 4 oz cream cheese 
• 1/2 cup sour cream 
• 1/2 cup milk 
• 1/2 cup grated parmesan 
• Few dashes hot sauce 
• 1/4 tsp red pepper flakes, optional 
• Salt and pepper to taste 

INSTRUCTIONS

• Fill a large pot with water and bring it to a boil over high heat. Once boiling, add the pasta, stir, and continue to boil until the pasta is tender (7-10 minutes). Drain the pasta in a colander.
• While the pasta is cooking, prepare the sauce. Drain the artichoke hearts and roughly chop into smaller pieces. Squeeze the excess moisture out of the thawed spinach. Set the spinach and artichoke hearts aside.
• Mince the garlic and add it to a large skillet with the olive oil. Sauté over medium heat for about one minute, or just until the garlic softens. Add the cream cheese, sour cream. Stir and cook until the cream cheese has melted and the sauce is smooth.
• Whisk the milk into the sauce, and let it heat through. Once the sauce is hot again, turn the heat down to low and stir in the Parmesan cheese. Season the sauce with hot sauce, red pepper flakes, salt, and pepper.
• Stir the spinach and artichoke hearts into the sauce, then add the cooked pasta and stir to combine. Taste and adjust the salt, pepper, or hot sauce if needed.

One pot speed pasta

Ingredients

• 1 onion, finely diced
• 2 cloves or garlic, crushed
• 150g (5.5oz) of finely diced carrot (or grated)
• 250g (9oz) of finely diced zucchini (or grated)
• 1 cup (240ml) of frozen peas
• 1 cup (240ml) of sugar free passata
• 2 tbs of sugar free tomato paste
• 1 tbs of balsamic vinegar
• 1/2 tbs of dried Italian Herbs
• 300g (10.5oz) of uncooked pasta of choice (I used strozzapreti)
• 4 cups (960ml) of stock (vegetable or chicken)
• salt and black pepper to season
• Fresh chopped parsley
• Spray oil
• To serve: A little grated parmesan from HEa allowance (optional)

Instructions

• Spray a deep frying pan with spray oil over a medium high heat.
• Add the onion and carrot and fry for approx 5 mins to soften
• Add the zucchini, garlic and Italian herbs and fry for a further 1-2 mins. 
• Stir in the pasta, stock, passata, tomato paste, balsamic vinegar: 1 and bring to a boil.
• Reduce heat and simmer for about 12-15 minutes, until stock reduces down and cooks the pasta.
• When the pasta is almost cooked, stir in the peas and heat till cooked. Sauce should be lovely a velvety. 
• Season as needed with salt and black pepper and sprinkle with fresh parsley.
• Can also top with some parmesan from your HEa allowance (optional)

Notes

Variation: Add a bit of protein like cooked chicken or ground beef

Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.

Also double check syn values of sinned ingredients as different brands can vary.