Linguine with White Clam Sauce
Regular: 76.5 grams of fat – 1205 calories
Rocco’s: 9 grams of fat – 322 calories
8 ounces quinoa linguine, such as Ancient Harvest
48 whole cherrystone clams, freshly shucked by your fishmonger, juice reserved, about 1½ pints
2 tablespoons extra virgin olive oil
10 cloves garlic, chopped
1/8 teaspoon crushed red pepper flakes
½ cup chopped fresh flat-leaf Italian parsley
2 (¼-inch) lemon slices, plus 4 wedges for serving
Freshly ground black pepper
• Bring 4 quarts of water to a boil in a large pot and add 2 tablespoons salt.
• Add the pasta and cook for 5 minutes. The pasta will not fully cook until later.
• Chop the clams and transfer them to a bowl.
• Scrape the clam juice into the bowl.
• Heat the olive oil in a large nonstick skillet over medium-high heat for 2 minutes.
• Add the garlic and cook, stirring, until the garlic turns golden brown, about 2 minutes.
• Add the red pepper flakes, parsley, and lemon slices and turn off the heat.
• Drain the pasta and add to the skillet along with the clam juice; toss, cover, and turn off the heat.
• Wait 5 minutes, then remove the lid and bring the pasta to a simmer over medium heat. The pasta should be just al dente.
• Add the chopped clams and toss everything to coat evenly. Be careful not to break up the pasta.
• Remove the lemon slices and discard them.
• Season with salt and pepper and remove from the heat.
• Divide the pasta among 4 pasta bowls or plates and serve with the lemon wedges.
My Mama’s Meatballs
Regular: 91 grams of fat – 1,500 calories
Rocco’s: 4.5 grams of fat – 349 calories
Olive oil cooking spray
2 cloves garlic, chopped
½ cup chopped onion
Pinch of crushed red pepper flakes
1 cup fat-free, reduced-sodium chicken broth, such as Swanson’s
1½ cups Redpack tomato puree
1½ cups Redpack diced tomatoes
½ medium eggplant, cut in half lengthwise
6 ounces lean ground turkey breast, such as Jennie-O
4 ounces 96% lean ground beef, such as Laura’s Lean
2 ounces extra-lean ground pork, such as Farmer John
1 large egg white
¼ cup chopped fresh flat-leaf Italian parsley
½ ounce Parmigiano-Reggiano, grated
2 cups puffed Kamut cereal, such as Arrowhead Mills
6 ounces 100% Kamut Intregrale
Spaghetti, such as Alce Nero
• Preheat the broiler
• Coat a large skillet with 4 seconds of cooking spray
• Add half the garlic and half the onion and a pinch of red pepper flakes, place over medium heat, and cook until softened, about 2 minutes
• Add half the chicken broth, half the tomato puree, and half the diced tomatoes; bring to a simmer, then reduce the heat to low and simmer for 30 minutes
• Place the eggplant cut-side-up on a broiler pan and broil until lightly browned, 4 to 6 minutes
• Remove the eggplant from the broiler, place it on a microwave-safe plate, and microwave on high until tender, about 2 minutes. Let cool.
• Scoop the eggplant pulp out of its skin and let any excess water drip off
• Measure out ½ cup of the pulp, then chop it fine
• Combine the turkey, beef, and pork in a large bowl
• Place the egg white, the remaining chicken broth, remaining onion, remaining garlic, and the parsley in a blender and blend until finely chopped (not pureed), about 30 seconds
• Add the mixture to the meat; add the Parmigiano and crumble the Kamut cereal in with your fingers
• Add the eggplant, season with salt and red pepper flakes, and mix gently, using a wooden spoon or your hands until it forms a very thick wet paste
• Use a tablespoon to measure 16 equal heaping mounds onto a clean work surface and form the mounds into balls with your hands
• Coat a large nonstick skillet with 4 seconds of cooking spray and heat over medium-high heat
• Add half of the meatballs and cook until lightly browned on one side, about 1 minute
• Roll the meatballs and brown on the other side, about 2 minutes
• Remove the browned meatballs from the pan and gently place in the tomato sauce; coat the pan with another 4 seconds of cooking spray, and brown the rest of the meatballs
• Add the meatballs to the sauce and cook at a low simmer for 1 hour
• Bring 4 quarts of water to a boil and add 1 tablespoon salt. Drop the spaghetti in the water and cook according to the package instructions
• Drain, reserving ½ cup of the cooking water
• Place 4 meatballs on each of 4 plates, then add the spaghetti to the remaining sauce in the pan along with ½ cup of the pasta water; cook until the sauce holds well on the pasta
• Divide the spaghetti among the plates
Strawberry Italian Ice
Rocco’s: 0 grams of fat - 55 calories
6 packets Stevia, such as Stevia In The Raw (2 teaspoons)
½ teaspoon xanthan gum
2 tablespoons raw agave nectar
1½ tablespoons lemon juice
1 tablespoon water
2 cups frozen unsweetened
strawberries—Do Not Thaw!
• Mix the Stevia and xanthan gum together in a small mixing bowl and set aside.
• Pour the agave, lemon juice, and water into a high-powered blender.*
• Cover and blend until well combined.
• Add the stevia and xanthan mixture to the blender.
• Cover and blend on low until the mixture is well combined, about 10 seconds. Turn off the blender.
• Add the still-frozen strawberries to the blender.
• Cover and blend on high while pushing the strawberries down into the blade with the wand until the mixture is smooth but still frozen, about 5 to 10 seconds.
• Spoon the strawberry ice into paper cups or chilled bowls and serve immediately.
• This ice will stay fresh and tasty, tightly covered, in the freezer up to a month. If it is too hard after freezing, simply temper in the refrigerator for 30 minutes before serving or put in the microwave on high for 5 to 10 seconds until just soft enough to scoop.