Neglect pizza. These Italian recipes from Cafe Pasta in Greensboro will transportation you to Rome

When you feel Italian foods, pizza and lasagna almost certainly arrive to intellect. They are not the healthiest dishes. But you can enjoy Italian cuisine with no all the energy and carbs. Shannon Smith stopped by Cafe Pasta in Greensboro for a few light Italian recipes.

Typical Minestrone Soup

3 med carrots
1 massive zucchini
1 med yellow onion
6 med stalks celery
2 cloves garlic
2 t/s olive oil
2 t/s unsalted butter
2 t/s kosher salt

Sautee earlier mentioned elements in a huge pot on medium low heat. 

Immediately after about 5 minutes include the following 4 components.

1 can northern white bean
1 can diced tomatoes
6 cups hen broth

Simmer for at least 20 minutes, then add 

2 t/s basil pesto
4 cups baby spinach
parmesan cheese

Provide straight away, you can add your favorite pasta as very well.

Lemon Pepper Shrimp Scampi Sauté

2 t/s chopped parsley
7 t/s unsalted butter
1/2 t/s salt
2t/s fresh lemon juice
1/4 t/s new floor black pepper
clove of garlic

Stir in shrimp and prepare dinner until finally opaque 

Stir in Angel Hair Pasta

Beef Stuffed Zucchini Boats

1 pound of floor beef
3 zucchinis
1 t/s olive oil
1 cup of diced tomatoes
1/2 cup of marinara sauce
1/2 cup of onions chopped
clove garlic
1 t/s s & p & italian seasoning 
1 cup of mozzarella cheese
1 t/s parsley

Cut zucchini in fifty percent and scoop out the seeds. 

Brush with olive oil and seasonings, then bake on 350 for 20 minutes. 

In the meantime, cook tomatoes, marinara sauce onions and garlic in a saucepan.   

After zucchini is carried out, pour sauce inside of the boat. 

Top with cheese and parsley. 

Return to the oven till the cheese is melted.

Spaghetti Squash with tomato sauce

Large Spaghetti Squash
Salt & Pepper
Olive oil
Refreshing tomatoes of selection
Baby Spinach
Purple onions
Italian herbs
Parmesan cheese

Reduce a spaghetti sauce in 50 percent. 

Address in olive oil, salt and pepper. 

Cook dinner for 30 minutes in a 350 degree oven. 

Once cooled, use a fork to scoop out the “noodles.”  

For the sauce, sautee crimson onions, herbs and tomatoes in olive oil. Add child spinach. 

Pour around squash. 

Major with cheese.