Paperback; Published 1/1/1996; 78 Pages; ISBN 9780670865819
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Presents more than forty recipes for savory but low-fat international pasta dishes, ranging from Primavera Salad to Spicy Mussel Capellini to Penne Piperade, complemented by full-color photographs and nutritional breakdowns.
Beginning with new, healthy versions of classic sauces like pesto and bolognese, High Flavor, Low-Fat Pasta features expert low-fat remakes of perennial favorites such as A New Spaghetti with Clams and Pepper Confetti Macaroni and Cheese. The book is also filled with the highly spiced international recipes that have become Raichlen's trademark. Using fresh herbs, tongue-tingling chilies, and tangy condiments from Asia and the Caribbean, Raichlen creates exciting dishes with greatly reduced fat, ranging from Thai Noodle "Bouillabaisse" to Curried Orzo Salad and Tex-Mex Arrabbiata.
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