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Video: Quick and easy Italian meal: Whole wheat spaghetti

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    >>> family this weekend, look no further than our lovely family of italian cooking, the first family of italian cooking.

    >> that's right. they are lightening things up today.

    >> we've got fresco by scotto. good morning.

    >> good morning.

    >> this is our winter salad.

    >> yes.

    >> so healthy, kale is in there, green lettuce, and we serve it at the restaurant. so that's how we begin our healthy meal.

    >> that's beautiful.

    >> here and at the restaurant.

    >> let's get into the pasta.

    >> now we're doing broccoli. broccoli and whole wheat spaghetti, start with garlic. and basically italian food is very healthy because everything the base is olive oil . but here, i am putting anchovies. you put it in the pan and it dissolves. but don't worry, don't worry, it dissolves.

    >> don't worry.

    >> gives it a great taste.

    >> in goes the broccoli.

    >> you want to help me with that spaghetti?

    >> of course i do. right in?

    >> okay. we put the spaghetti, grated cheese , top it off with the nuts. and who's better than you? nobody.

    >> very nice. all right, we've got chicken quinoa.

    >> it's like a super food . you and i have been good at losing weight . have we lost weight? really good at losing weight , staying fit, going after it. quinoa is supposed to be that super going after it food.

    >> exactly.

    >> what we've done is a chicken breast . taking a 6-ounce chicken breast , cut it, open it up and slice it in half.

    >> very nice.

    >> it's already been done for you. here's your quinoa. we're going to add carrots, celery, radish, perfect.

    >> scallions.

    >> little scallions, sorry.

    >> take a little salt and pepper and a little red wine vinaigrette. you're going to love this. we do this with everything at fresco. we're going to put it on top of this, add a little bit of this, little salad, and we are golden.

    >> boom.

    >> done.

    >> so this is actually called zupa inglese, and translation, english soup and it's neither of the two. and it would normally be like a heavy custard, but we're lightening it up with some low-fat greek yogurt .

    >> oh.

    >> and we're adding it to our triple cream cheese. and we're going to get this going, and we'll add a little honey and vanilla. vanilla. and then just a little bit of cinnamon.

    >> okay.

    >> and so, natalie, thank you for helping me. you're going to start to build there.

    >> i am.

    >> and what we have is store bought pound cake . you can get light pound cake . and we put a little bit of our mixture on top.

    >> can you use angel food cake for that?

    >> you can. and fresh berries. and at the end, we top it off with a little drizzle of honey.

    >> that looks delicious.

    >> and isn't that nice? it's not exactly low calorie , but we've lightened it up a little bit.

    >> this is gorgeous.

    >> when you do a professional job.

    >> the honey, just to top it off. and what's nice is you could make it ahead of time, put it in the refrigerator, serve it whenever you'd like.

    >> low-fat yogurt, it is not low fat , right?

    >> it is not.

    >> but it is lower fat than all --

    >> wow. wow.

    >> all right. yeah.

    >> right on.

    >> bring that to sochi. you're going to make a lot of friends.

    >> we love you, scottos. the recipes on today.com. also survival

TODAY recipes
updated 1/23/2014 4:47:32 PM ET 2014-01-23T21:47:32

Recipe: Winter salad with red wine vinaigrette

  • 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

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.

Serving Size

4 servings

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

  • 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

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.

Serving Size

4 servings

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

  • 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

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.

Serving Size

4 servings

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

  • 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

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.

Serving Size

6 servings

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