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:

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:

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:

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:

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