An Italian meal that's healthy and easy to make? It's true!

Italian cooking is often known to be fattening and difficult. But no more! The Scottos are sharing recipes for a satisfying Italian meal that is both healthy and easy to make.

Winter salad with red wine vinaigrette
Servings:

4 servings

Ingredients

  • For salad:

    • 1 package season greens
    • 1 cup kale, cleaned, veins removed, cut large dice
    • 1 bunch Trevisano, cleaned, leaves separated
    • 1 cup haricot verts, blanched
    • 1 pint heirloom cherry tomatoes, cut in half
    • 1/2 cup crumbled gorgonzola cheese
    • 1 cup toasted almonds (store bought)
  • For vinaigrette:

    • 1/2 cup red wine vinegar
    • 1 tablespoon smooth Dijon mustard
    • 1 tablespoon honey
    • 2 tablespoons Worcestershire sauce
    • 1 garlic clove minced
    • 1 cup extra virgin olive oil

Preparation

Baking Directions:

For salad: In a large bowl, add the greens, kale, Trevisano, haricot verts and cherry tomatoes. Add dressing. Toss, plate and garnish with the toasted almonds and gorgonzola.For vinaigrette:In a bowl, combine red wine vinegar, Dijon mustard, honey, Worcestershire sauce and minced garlic. Slowly stream into red wine mixture while whisking vigorously.

Whole wheat spaghetti with sauteed broccoli and toasted pine nuts
Servings:

4 servings

Ingredients

    • 1 pound whole wheat spaghetti, cooked al dente according to package directions,
    • Reserve 1 cup pasta water
    • 1/2 cup extra virgin olive oil
    • 1 bunch broccoli, cleaned, stems removed, florets cut into medium size pieces
    • 4 garlic cloves, finely diced
    • 3 anchovy filets
    • 1/2 cup freshly grated Pecorino Romano cheese
    • Salt and pepper to taste
    • 1/2 cup toasted pine nuts

Preparation

Baking Directions:

Blanch broccoli florets in large pot of lightly salted boiling water for about 3 minutes. Drain and set aside.In a large saute pan, heat 1/2 cup olive oil over medium heat. Add garlic and anchovies. Cook until garlic is lightly brown and the anchovies have dissolved.Add the blanched broccoli to saute pan and cook until desired doneness, then add the cooked whole wheat pastas, 1/2 cup Pecorino Romano cheese and toss. Use reserve pasta water as needed if it's dry. Garnish with toasted pine nuts and serve.

Sauteed chicken paillard with vegetable quinoa salad and red wine vinaigrette
Servings:

4 servings

Ingredients

  • For sauteed chicken paillard:

    • 4 chicken cutlets, 5-6 ounces each, washed and patted dry with paper towels
    • 1/2 cup olive oil
    • Salt and pepper
  • For red wine vinaigrette:

    • 1/2 cup red wine vinegar
    • 1 tablespoon smooth Dijon mustard
    • 1 tablespoon honey
    • 2 tablespoons Worcestershire sauce
    • 1 garlic clove minced
  • For quinoa salad:

    • 1 cup extra virgin olive oil
    • 13/4 cups water
    • 1 cup uncooked quinoa
    • 1/2 cup finely diced carrots
    • 1/2 cup finely diced celery
    • 1/2 cup finely diced scallion
    • 1/2 cup finely diced radish
    • 1 small budge of arugula for garnish
    • Salt and pepper to taste

Preparation

Baking Directions:

For chicken cutlets:Season chicken cutlets on both sides with salt and papper. In a large saute pan, heat olive oil over medium heat. Add the cutlets and cook on both sides until golden brown. For red wine vinaigrette:In a bowl, combine red wine vinegar, Dijon mustard, honey Worcestershire sauce and minced garlic. Slowly stream into red wine mixture while whisking vigorously. For quinoa salad: Combine water and quinoa in a medium saucepan. Bring to a boil. Cover, reduce heat and simmer 20 minutes or until liquid is absorbed. Remove from heat. Fluff with a fork and set aside to cool. In a large bowl, add quinoa, diced vegetables and toss with red wine vinaigrette.To assemble:Plate chicken cutlets and top with quinoa salad. Garnish with arugula and serve.

Italian trifle: Vanilla mascarpone and low fat yogurt with mixed berries and honey
Servings:

6 servings

Ingredients

    • 8 ounces mascarpone
    • 8 ounces low fat Greek yogurt
    • 4 tablespoons honey
    • 2 teaspoons vanilla extract
    • 1 teaspoon ground cinnamon
    • Pound cake (store bought)
    • 3 cups mixed berries
    • Honey for garnish

Preparation

Baking Directions:

In an electric mixer, combine mascarpone, low fat yogurt, honey, vanilla extract and cinnamon. Mix thoroughly.In individual trifle glasses, add a layer of pound cake, a layer of the mascarpone yogurt mixture and a layer of berries. Repeat procedure one more time. Drizzle with honey. Cover and chill in refrigerator until ready to serve.

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