IC Pasta Sauce

April 16, 2014

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Try this if you are looking for something other than tomatoes for pasta!! Thank you Marcia. A previous post for Roasted Red Pepper Sauce was a big hit!!

I.C. PASTA SAUCE

3 bell peppers, sliced (red, yellow, orange)
1/2 cup sweet onion, sliced (if tolerated or 2 teaspoons diced garlic)
2 tablespoons olive oil
1 can (18.8 oz.) Campbell’s Home Style or Natural Butternut Squash Bisque Soup (if you are especially sensitive, substitute a lower sodium version like Imagine brand Light in Sodium Creamy Butternut Squash soup in a 32 ounce shelf stable box. Use a little more than half.)

In large frying pan, saute vegetables for 15 minutes until tender. Place cooked vegetables into blender; add soup. Blend until desired consistency is reached. Season with salt, pepper, garlic powder, Italian herbs, etc. to taste. Serve over cooked white, whole wheat or tri-color pasta or ravioli. Makes 4 cups. Freeze any extra sauce.
Garnsh with fresh basil or sage and a sprinkle of grated mozzarella or parmesan if tolerated.
Note: Cooked zucchini, celery, carrots, spinach etc. may also be added.

Pizza is such a staple in American lifestyle — it’s served at so many gatherings, it’s quick and easy to order and almost all kids love it. Pizza is probably one of the hardest things to cut out of an IC Diet. No, we haven’t done a survey, but maybe we should. But there’s good news! Our dietitian, Elizabeth has found a great alternative to pizza sauce, which is the most irritating ingredient to IC patients in pizza. Check out the Roasted Red Pepper Pizza (and pasta) Sauce here.

Even better than just an alternative sauce recipe, Elizabeth found a great article in April 2013’s Health Magazine on Healthy and Fresh Pizzas. She altered each recipe to be IC Diet Friendly. A helpful hint when making one (or all!) of these healthy pizza recipes is to look for 100% whole-wheat dough in bags in the refrigerated section of your market or grocery store.

 

Red Potato and Rosemary Pizza

Roasted Red Pepper and Mozzarella (Ricotta) Pizza

Spinach and Cheese Pizza

Chicken Pizza

Roasted Asparagus, Artichoke and Fontina Pizza

Zucchini and Scallion Pizza

Prep Time: 5 minutes

Cook Time: 13 minutes

Yield: Makes: 4 servings (serving size: 2 slices)

Ingredients

All-purpose flour and cornmeal

1 pound whole-wheat pizza dough, room temperature

1 tablespoon olive oil

4 scallions, thinly sliced

2 small zucchini, trimmed and cut into very thin rounds

1/8 teaspoon salt

1/8 teaspoon pepper (if tolerated)

3/4 ounce fresh Parmesan, shaved with a vegetable peeler (if tolerated)

2 tablespoons fresh mint leaves

Directions

1. Place an oven rack on lowest position and preheat to 500°F.

2. On a lightly floured surface, roll dough into a 14-inch square. Generously sprinkle a baking sheet with cornmeal. Place dough on sheet.

3. Drizzle 1 1/2 tsp. oil and scatter scallions on dough, leaving a 1/2-inch border. Top with zucchini and sprinkle with salt and pepper (if tolerated).

4. Bake until crust is crisp, about 13 minutes. Top with Parmesan (if tolerated) and drizzle with remaining oil. Cut into 8 slices. Top with mint. Serve.

Adapted to be IC Diet Friendly by Elizabeth Braun, MS, RD from: http://www.health.com/health/recipe/0,,50400000127157,00.html

Prep Time: 5 minutes

Cook Time: 17 minutes

Yield: Makes: 4 servings (serving size: 2 slices)

Ingredients

1 tablespoon olive oil

2 garlic cloves, minced

8 ounces asparagus

1 jar sliced artichokes

1/8 teaspoon salt

1/8 teaspoon pepper (if tolderated

All-purpose flour and cornmeal

1 pound whole-wheat pizza dough, room temperature

1/2 cup grated Fontina cheese

Directions

1. Place an oven rack on lowest position and preheat to 500°F.

2. Combine oil and garlic. Trim asparagus; toss with salt, pepper and half of garlic mixture on a rimmed baking sheet. Roast for 5 minutes.

3. On a lightly floured surface, roll dough into a 16- by 10-inch rectangle. Generously sprinkle a second baking sheet with cornmeal. Place dough on sheet. Add cheese and asparagus, leaving a 1/2-inch border.

4. Bake until cheese has melted and crust is crisp, about 12 minutes. Top with remaining garlic oil. Cut into 8 slices. Serve.

Adapted to be IC Diet Friendly by Elizabeth Braun, MS, RD from: http://www.health.com/health/recipe/0,,50400000127156,00.html

Prep Time: 5 minutes

Cook Time: 13 minutes

Yield: Makes: 4 servings (serving size: 2 slices)

Ingredients

All-purpose flour and cornmeal

1 pound whole-wheat pizza dough, room temperature

1 tablespoon olive oil

1/8 teaspoon pepper (if tolerated)

1 cup skim milk

1/4 cup finely grated fresh Parmesan (if tolerated)

2 tsp diced garlic

1/3 cup frozen peas, thawed

4-8 oz grilled chicken breast, sliced or diced

Directions

1. Place an oven rack on lowest position and preheat to 500°F.

2. On a lightly floured surface, roll dough into a 14-inch round. Generously sprinkle a baking sheet with cornmeal. Place dough on sheet.

3. Bake until dough feels dry, about 8 minutes.

4. Heat oil in a pan on medium-high. Whisk in 1 1/2 Tbsp. flour and pepper (if tolerated). Cook until bubbling, about 2 minutes. Whisk in milk, bring to a boil, reduce heat and simmer, whisking, until thickened, about 2 minutes. Stir in Parmesan (if tolerated) and peas.

5. Spoon mixture on crust, leaving a 1/2-inch border. Bake until crust is crisp and topping is bubbling, about 5 minutes. Top with prosciutto. Cut into 8 slices. Serve.

Adapted to be IC Diet Friendly by Elizabeth Braun, MS, RD from: http://www.health.com/health/recipe/0,,50400000127155,00.html

Prep Time: 5 minutes

Cook Time: 13 minutes

Yield: Makes: 4 servings (serving size: 2 slices)

Ingredients

All-purpose flour and cornmeal

1 pound whole-wheat pizza dough, room temperature

1 tablespoon olive oil

1 garlic clove, minced

12 ounce jar roasted sliced red peppers, drained

1/8 teaspoon dried oregano, crumbled

1/8 teaspoon salt

1/2 cup fresh sliced mozzarella, in liquid, drained (about 2 oz.) or substitute dollop of lowfat ricotta cheese (1/2 cup)

1/3 cup small fresh basil leaves, optional

Directions

Place an oven rack on lowest position and preheat to 500°F

On a lightly floured surface, roll dough into a 14-inch round. Generously sprinkle a baking sheet with cornmeal. Place dough on sheet.

In a small bowl, stir oil and garlic; brush on dough, leaving a 1/2-inch border. Top with tomatoes, overlapping slightly. Sprinkle with the oregano, salt, and mozzarella.

Bake until cheese has melted and crust is golden and crisp, about 13 minutes. Top with basil, if desired. Cut into 8 slices. Serve

Adapted to be IC Diet Friendly by Elizabeth Braun, MS, RD from: http://www.health.com/health/recipe/0,,50400000127154,00.html

Prep Time: 5 minutes
Cook Time: 13 minutes
Yield: Makes: 4 servings (serving size: 2 slices)

Ingredients
All-purpose flour and cornmeal
1 pound whole-wheat pizza dough, room temperature
1 garlic clove, minced
1 tablespoon olive oil
10 ounce red potatoes, scrubbed and very thinly sliced
1 1/2 tablespoons chopped fresh rosemary
1/8 teaspoon salt
2 tablespoons finely grated Parmesan (if tolerated) or substitute shredded mozzarella
1/8 teaspoon pepper (if tolerated)

Directions
1. Place an oven rack on lowest position and preheat to 500°F.
2. On a lightly floured surface, roll dough into a 14-inch round. Generously sprinkle a baking sheet with cornmeal. Place dough on sheet.
3. In a large bowl, stir together garlic and oil. Add potatoes, rosemary and salt. Top dough with potatoes, overlapping, leaving a 1/2-inch border. Sprinkle with Parmesan (or mozzarella) and pepper (if tolerated).
4. Bake until cheese has melted and crust is crisp, about 13 minutes. Cut into 8 slices. Serve.

 

Adapted to be IC Diet Friendly by Elizabeth Braun, MS, RD from: http://www.health.com/health/recipe/0,,50400000127152,00.html