Who doesn’t love pasta? It’s easy to make, hard to screw up and always a nice comfort food. The problem is it’s high carbohydrates which in excess, turn into fat if not burned off, which is likely if you have pasta for dinner. I have tried just about everything to combat this issue – tofu noodles, miracles noodles, julienned zucchini, nothing seemed to measure up. That’s why when Dreamfields contacted me to review their low carb pasta, it felt like the angles had heard my cries! Ok, that might be a bit dramatic but, hey, if the shoe fits
Only 5 grams of (digestible) carbs per serving which lessens post-meal blood glucose rise as compared to regular pasta.
Contains 5 grams of fiber per serving
Contains insulin which is ideal for those with diabetes but also helps with digestive health, satiety and calcium absorption.
Maintains the same taste and texture as traditional pasta
Who doesn’t love pasta? There is something so comforting about it. Unfortunately it is usually loaded with carbs and fat. But never fear, Jessi is here! I found this awesome recipe in this month’s Cooking Light and made a few slight adaptations.
1 box of Ziti (I used Dreamfields penne)
1 tablespoon of olive oil
2 cups of chopped yellow squash
1 cup of chopped zucchini
1 cup of chopped eggplant
1/2 cup of sweet yellow onion
2 cups of tomato
2 garlic cloves, minced
1 cup shredded part-skim mozzarella cheese, divided
2 tablespoons chopped fresh basil (I used a little more than that cuz I love this stuff)
2 teaspoons chopped fresh oregano
3/4 teaspoon salt, divided
1/8 teaspoon crushed red pepper
1/4 cup of part-skim ricotta cheese
1 large egg, beaten
Optional: 1/4 teaspoon crushed red pepper if you like a little kick to your pasta
1. Cook pasta according to package directions; drain. Preheat oven to 400 degrees.
2. Meanwhile, heat oil in a large skillet over medium-high heat. Add squash, zucchini and saute about 5 minutes. Then add Eggplant, onion, tomato and garlic, saute until soft. Remove from heat and stir in pasta, 1/2 cup of mozzarella, herbs, 1/2 teaspoon of salt and a few dashes of pepper.
3. Combine ricotta, remaining salt and egg. Stir into pasta mixture. Stir mixture into a baking dish coated with cooking spray. Sprinkle with remaining mozzarella and bake for 15 minutes. Broil on high for about a minute or until browning on top. Let sit for several minutes before serving. And enjoy!