One of the first steps of many weight loss plans is to go on a Search & Destroy mission through your pantry for all highly refined carb foods in your daily diet. For pasta lovers, this can be a brutal blow to the system.
Not to worry – a healthy weight loss plan shouldn’t leave you drowning in pasta pipedreams, fettuccini fantasies or spaghetti sorrows. And with so many grain-free, vegetable-based, delicious and creative ways to make noodles these days, twirling linguini around your fork on Spaghetti Saturdays (and Sundays…and Wednesdays…) can continue to be a treasured part of your lifestyle that you look forward to. Let these nutritious no-carb pasta options be your lifeboat as you forge ahead on your exciting weight loss journey. Try using them in these easy and delicious recipes for convenient lunches and dinners.
4 Delicious Low-Carb Pasta Dishes
Kelp Noodles in Light Cilantro Pesto
2 cups fresh cilantro leaves
1/4 cup cold-pressed extra-virgin olive oil
4 cloves garlic
2 Tbsp fresh lemon juice
2 tsp raw pine nuts
1 package kelp noodles
2 Tbsp grated Parmesan
Salt and cracked black pepper, to taste
Rinse the noodles well. Then place them in a bowl and cover with water. Let them soak for 10 – 15 minutes.
Meanwhile, heat a dry skillet and pour in the pine nuts. Allow them to toast for a couple of minutes until they start to slightly brown, continuing to stir them around in the skillet.
In a powerful food processor, blend the garlic and cilantro. Then slowly pour in the olive oil, lemon juice and seasonings. Continue blending until the pesto is a smooth and uniform, stopping every couple of minutes to scrape down the sides of the blender.
Drain the noodles. Rinse them one more time, drain, and pat them dry with a towel. Then place them in a dry bowl. Pour the cilantro pesto over top the noodles and toss well. Top with the toasted pine nuts and grated parmesan.
Nutritional Information (1 serving): 182 calories, 2 g total carbs, 16 g total fat, 1 g protein
Sesame Peanut Shiratake Noodles
2 7oz bags of angel hair shirataki noodles (“Miracle Noodle” brand)
1 Tbsp soy sauce or tamari
1 Tbsp raw unsalted peanut butter
2 Tbsp rice wine vinegar
½ Tbsp sesame oil
2 cups white cabbage, shredded
1 cup bean sprouts
3 scallions, chopped
1 Tbsp sesame seeds
1 tsp Sriracha Sauce (optional)
Boil water in a sauce pan. Pour two bags of Miracle Noodles into a strainer over the sink, allowing all the liquid to drain off. Rinse the noodles with cool water for 1 minute, allowing all the water to drain off. Then place the noodles into the boiling water and cook for no more than 2 – 3 minutes. Then pour them back into the strainer and allow all the water to drain off, patting dry with a kitchen towel.
In a large bowl, combine the peanut butter, soy sauce, vinegar, sesame oil and hot sauce, stirring well. Pour this sauce into the sauce pan and heat through for a couple of minutes.
Place the cooked noodles, cabbage and bean sprouts into the bowl, and pour over the warm sauce, tossing well to coat everything evenly. Top with chopped scallions and sesame seeds and serve.
Nutritional Information (2 0z. serving): 117 calories, 10.5 g total carbs (3 g dietary fiber), 6.2 g total fat, 6 g protein
Recipe courtesy of Miraclenoodle.com
Zoodles in Fresh Basil Pesto
For this delicious recipe, click here.
Squash Spaghetti in a Cheesy Herb Sauce
1 medium spaghetti squash
2 Tbsp olive oil
2 shallots, diced
2 cloves garlic, minced
1 tsp fresh thyme leaves, finely chopped
1 tsp fresh rosemary leaves, finely chopped
¼ cup fresh parsley, chopped
2 Tbsp low-fat cottage cheese
Salt & cracked black pepper, to taste
Preheat oven to 375 degrees. With a fork or sharp pointed knife, prick around the entire squash. Place the squash on a rimmed baking sheet and roast for 1 ½ hours until tender, turning it half way through. Remove from the oven and allow it to cool. Then cut it lengthwise, split the two halves apart and scoop out all of the seeds. Using a fork, scrape out the stringy flesh and remove the strands (the spaghetti) into a bowl and set aside.
Heat the oil on medium heat in a large skillet. Add the garlic and shallots and sauté until soft, about 6 minutes. Stir in the thyme and rosemary and cook for another 1 minute. Add the squash spaghetti and the cottage cheese and toss to combine well and until heated. Remove to a serving bowl, toss in the seasonings and parsley and serve.
Nutritional Information (2 oz. serving): 24 calories, 2 g total carbs, 2 g total fat, 0 g protein