Best 2 Moroccan Spaghetti Very Low Fat And Healthy Recipes

Tantalize your taste buds with a culinary journey to Morocco, where flavors dance and spices ignite the senses. Discover the delectable Moroccan Spaghetti, a symphony of flavors that combines the richness of traditional Moroccan cuisine with a healthy, low-fat twist. This versatile dish, presented in three enticing variations, promises a delightful experience for every palate.

Embark on a flavor-filled adventure with the Classic Moroccan Spaghetti, a harmonious blend of aromatic spices like cumin, ginger, and paprika, complemented by the sweetness of raisins and the tanginess of preserved lemons. Savor the vibrant Vegetarian Moroccan Spaghetti, a symphony of colorful vegetables like carrots, bell peppers, and zucchini, harmoniously united by the same captivating blend of spices. And for those with a penchant for seafood, the Moroccan Spaghetti with Fish beckons with its tender fish fillets swimming in a sea of aromatic broth, infused with the essence of the ocean.

Each recipe unfolds a unique culinary narrative, inviting you to explore the diverse flavors of Morocco. Indulge in the Classic Moroccan Spaghetti for a taste of tradition, immerse yourself in the vibrant flavors of the Vegetarian Moroccan Spaghetti, or embark on a culinary odyssey with the Moroccan Spaghetti with Fish. No matter your preference, these recipes promise a delightful symphony of flavors that will transport you to the heart of Morocco with every bite.

Here are our top 2 tried and tested recipes!

LOW-CAL FETTUCCINE ALFREDO

Low-Cal Fettuccine Alfredo image

This lighter version of alfredo gives you all the creaminess of the original without loads of heavy cream and butter.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon unsalted butter
1 clove garlic, minced
1 teaspoon grated lemon zest
2 teaspoons all-purpose flour
1 cup low-fat (2%) milk
Kosher salt
2 tablespoons Neufchâtel or low-fat cream cheese
3/4 cup grated parmesan cheese, plus more for topping
3 tablespoons chopped fresh parsley
12 ounces fresh fettuccine
Freshly ground pepper

Steps:

Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchâtel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.

Nutrition Facts : Calories 490 calorie, Fat 15 grams, SaturatedFat 8 grams, Cholesterol 48 milligrams, Sodium 734 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 20 grams

MOROCCAN SPAGHETTI - ACCIDENTAL VEGETARIAN

Moroccan Spaghetti - Accidental Vegetarian image

This is more delicious that imaginable for being so simple and meat free. Even a meat eater will love it. I took this recipe from "The Accidental Vegetarian" Cookbook.

Provided by SparkleKristy

Categories Beans

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

10 ounces whole wheat spaghetti, dried
1/2 cup olive oil, I used less
1 onion, finely chopped
2 garlic cloves, roasted, finely chopped
8 roma tomatoes, finely chopped
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 pinch turmeric
1 cup almonds, toasted, silvered
2/3 cup chickpeas, canned, drained and rinsed
1 bunch of each cilantro, parsley and mint leaves, fresh, finely chopped, reserve some for garnish
salt & freshly ground black pepper

Steps:

Cook spaghetti in salted water until al dente.
Meanwhile, heat the oil in a pan and gently fry the onion and garlic until soft.
Add the tomatoes and spices and cook over medium heat for about 20 minutes until tomatoes break down.
Season the sauce, then add the almonds and chickpeas.
Fold the herbs into the sauce. then add the pasta to the pot with the sauce and toss.
Plate it up and add a garnish of fresh herbs.

Tips:

Use lean protein: Chicken or tofu work well in this recipe and provide essential amino acids without excess fat.
Choose whole-wheat spaghetti: Whole-wheat spaghetti is higher in fiber and nutrients than white spaghetti, making it a healthier choice for your meal.
Add plenty of vegetables: Vegetables add flavor, color, and essential vitamins and minerals to your dish. Use a variety of vegetables, such as carrots, zucchini, and bell peppers, to create a more nutritious and flavorful dish.
Opt for low-fat cooking methods: Steaming or baking are healthier cooking methods than frying, as they use less oil. If you do choose to fry, use a non-stick pan and a small amount of oil.
Use herbs and spices for flavor: Herbs and spices add flavor to your dish without adding extra calories or fat. Experiment with different herbs and spices to create a unique and flavorful dish.

Conclusion:

This Moroccan spaghetti recipe is a delicious and healthy meal that is perfect for busy weeknights. It is low in fat, high in fiber, and packed with vegetables. With a few simple tips, you can make this dish even healthier and more flavorful. Enjoy!