Home Join Take a tour Success stories Groups Teams Lounge diet fitness health Diet and fitness Diet and fitness
CommunityBrowse groupsBlogEtiquetteInvite Your friendsSuccess Stories

Lounge
Community 


EMAIL THREAD
Healthy pasta

any one out there who has helathy and nice ways to cook pasta let me know, i'm a pasta holic and instead of cutting it out i'd love some healthy receipes...

Mon. Feb 11, 12:15am

Add comment  
well, I'd opt for brown rice pasta instead of regular pasta. Or try spelt, kamut or buckwheat pasta. (where I live, these ones only come in whole grain style).

Cold pasta salads are often a great idea- use whatever kind of salad dressing you want (low fat, no fat, low cal, whatever) and throw in veggies! Canned ones are quick and convenient if you like them, you can add canned fish, fresh veg, some shredded cheese if you like- possibilities are quite endless.

Otherwise, marinara is your best sauce option. Alfredo sauces, cheese sauces, rose sauces all tend to be higher in fat.

Personally, I tend to avoid pasta- if there is ANY left in the pot I eat it all. I will eat what other people don't eat- it's seriously like a drug to me. Plus, then I'm carb craving the next day.

Monday, February 11, 2008, 2:55 AM

Add comment
well, I'd opt for brown rice pasta instead of regular pasta. Or try spelt, kamut or buckwheat pasta. (where I live, these ones only come in whole grain style).

Cold pasta salads are often a great idea- use whatever kind of salad dressing you want (low fat, no fat, low cal, whatever) and throw in veggies! Canned ones are quick and convenient if you like them, you can add canned fish, fresh veg, some shredded cheese if you like- possibilities are quite endless.

Otherwise, marinara is your best sauce option. Alfredo sauces, cheese sauces, rose sauces all tend to be higher in fat.

Personally, I tend to avoid pasta- if there is ANY left in the pot I eat it all. I will eat what other people don't eat- it's seriously like a drug to me. Plus, then I'm carb craving the next day.

Monday, February 11, 2008, 2:55 AM

Add comment
well, I'd opt for brown rice pasta instead of regular pasta. Or try spelt, kamut or buckwheat pasta. (where I live, these ones only come in whole grain style).

Cold pasta salads are often a great idea- use whatever kind of salad dressing you want (low fat, no fat, low cal, whatever) and throw in veggies! Canned ones are quick and convenient if you like them, you can add canned fish, fresh veg, some shredded cheese if you like- possibilities are quite endless.

Otherwise, marinara is your best sauce option. Alfredo sauces, cheese sauces, rose sauces all tend to be higher in fat.

Personally, I tend to avoid pasta- if there is ANY left in the pot I eat it all. I will eat what other people don't eat- it's seriously like a drug to me. Plus, then I'm carb craving the next day.

Monday, February 11, 2008, 2:55 AM

Add comment
Whole Foods used to carry a lentil flour pasta that was very high in protein. Don't know if they still do, but it was good!

Monday, February 11, 2008, 9:40 AM

Add comment
Whole Foods used to carry a lentil flour pasta that was very high in protein. Don't know if they still do, but it was good!

Monday, February 11, 2008, 9:40 AM

Add comment
Whole Foods used to carry a lentil flour pasta that was very high in protein. Don't know if they still do, but it was good!

Monday, February 11, 2008, 9:40 AM

Add comment
whole wheat pasta is very healthy . i'm from Italian heritage and could never live without it. I mix it with lots of veggies, or tomato sauce or even chinese style. I've lost a lot of weight and never gave up my pasta

Monday, February 11, 2008, 9:47 AM

Add comment
whole wheat pasta is very healthy . i'm from Italian heritage and could never live without it. I mix it with lots of veggies, or tomato sauce or even chinese style. I've lost a lot of weight and never gave up my pasta

Monday, February 11, 2008, 9:47 AM

Add comment
whole wheat pasta is very healthy . i'm from Italian heritage and could never live without it. I mix it with lots of veggies, or tomato sauce or even chinese style. I've lost a lot of weight and never gave up my pasta

Monday, February 11, 2008, 9:47 AM

Add comment
Quinoa pasta is quite good. It holds its consistency better than brown rice and doesn't taste like cardboard (I can't stand most whole wheat pasta for this reason). It has great protein and fiber and is quite filling - it won't cause the carb-crazies like regular pasta does.

To make healthy receipes stay away from cream-based sauces and reduce the amount of pasta in the recipe so that each serving gets 4oz (cooked). Then fill the rest of the recipe out with veggies. At first it will feel like there's very little pasta, but once you're used to it, you'll feel cheated when you order pasta at a restaurant and there's only a token veggie or two. I try to stay away from most major sauce brands because they're packed with sugar, and so I use either Trader joe's sauce or the 365 brand at Whole Foods (they are both inexpensive as well). I use pomodoro, marinara, bruschetta or half-n-half white wine and chicken broth as a sace base and then season according to the ingredients used. The possibilities are absolutely endless.

Monday, February 11, 2008, 10:13 AM

Add comment
Quinoa pasta is quite good. It holds its consistency better than brown rice and doesn't taste like cardboard (I can't stand most whole wheat pasta for this reason). It has great protein and fiber and is quite filling - it won't cause the carb-crazies like regular pasta does.

To make healthy receipes stay away from cream-based sauces and reduce the amount of pasta in the recipe so that each serving gets 4oz (cooked). Then fill the rest of the recipe out with veggies. At first it will feel like there's very little pasta, but once you're used to it, you'll feel cheated when you order pasta at a restaurant and there's only a token veggie or two. I try to stay away from most major sauce brands because they're packed with sugar, and so I use either Trader joe's sauce or the 365 brand at Whole Foods (they are both inexpensive as well). I use pomodoro, marinara, bruschetta or half-n-half white wine and chicken broth as a sace base and then season according to the ingredients used. The possibilities are absolutely endless.

Monday, February 11, 2008, 10:13 AM

Add comment
Quinoa pasta is quite good. It holds its consistency better than brown rice and doesn't taste like cardboard (I can't stand most whole wheat pasta for this reason). It has great protein and fiber and is quite filling - it won't cause the carb-crazies like regular pasta does.

To make healthy receipes stay away from cream-based sauces and reduce the amount of pasta in the recipe so that each serving gets 4oz (cooked). Then fill the rest of the recipe out with veggies. At first it will feel like there's very little pasta, but once you're used to it, you'll feel cheated when you order pasta at a restaurant and there's only a token veggie or two. I try to stay away from most major sauce brands because they're packed with sugar, and so I use either Trader joe's sauce or the 365 brand at Whole Foods (they are both inexpensive as well). I use pomodoro, marinara, bruschetta or half-n-half white wine and chicken broth as a sace base and then season according to the ingredients used. The possibilities are absolutely endless.

Monday, February 11, 2008, 10:13 AM

Add comment
Cook a spaghetti squash instead. It does actually taste like spaghetti. Then, just add a tomato sauce. Yum! I'm actually plannning on having that for supper tonight myself.

Monday, February 11, 2008, 11:01 AM

Add comment
Cook a spaghetti squash instead. It does actually taste like spaghetti. Then, just add a tomato sauce. Yum! I'm actually plannning on having that for supper tonight myself.

Monday, February 11, 2008, 11:01 AM

Add comment
Cook a spaghetti squash instead. It does actually taste like spaghetti. Then, just add a tomato sauce. Yum! I'm actually plannning on having that for supper tonight myself.

Monday, February 11, 2008, 11:01 AM

Add comment
I personally can't STAND whole wheat pasta. I get enough fiber and whole grains in the rest of my diet, so I used the regular white stuff. However, I try to mix equal parts pasta and whatever I'm putting on it, like tomato sauce and turkey sausage, or something that sort of resembles ratatouille with an ounce of mozz melted on top. In other words, minimize the relatively flavorless-but-filling pasta and boost the vegetables and lean meat. Don't just have spaghetti with meat sauce - throw in some chopped mushrooms or whatever vegetables you like to bulk it up.

Monday, February 11, 2008, 12:12 PM

Add comment
I personally can't STAND whole wheat pasta. I get enough fiber and whole grains in the rest of my diet, so I used the regular white stuff. However, I try to mix equal parts pasta and whatever I'm putting on it, like tomato sauce and turkey sausage, or something that sort of resembles ratatouille with an ounce of mozz melted on top. In other words, minimize the relatively flavorless-but-filling pasta and boost the vegetables and lean meat. Don't just have spaghetti with meat sauce - throw in some chopped mushrooms or whatever vegetables you like to bulk it up.

Monday, February 11, 2008, 12:12 PM

Add comment
I personally can't STAND whole wheat pasta. I get enough fiber and whole grains in the rest of my diet, so I used the regular white stuff. However, I try to mix equal parts pasta and whatever I'm putting on it, like tomato sauce and turkey sausage, or something that sort of resembles ratatouille with an ounce of mozz melted on top. In other words, minimize the relatively flavorless-but-filling pasta and boost the vegetables and lean meat. Don't just have spaghetti with meat sauce - throw in some chopped mushrooms or whatever vegetables you like to bulk it up.

Monday, February 11, 2008, 12:12 PM

Add comment
11:01 - can you tell me how to make spaghetti squash? Have always wanted to try this but have no idea how to cook it. Thanks!

Monday, February 11, 2008, 1:22 PM

Add comment
11:01 - can you tell me how to make spaghetti squash? Have always wanted to try this but have no idea how to cook it. Thanks!

Monday, February 11, 2008, 1:22 PM

Add comment
11:01 - can you tell me how to make spaghetti squash? Have always wanted to try this but have no idea how to cook it. Thanks!

Monday, February 11, 2008, 1:22 PM

Add comment
Healthy pasta

 I use the whole wheat pasta and cook it a little longer as I think its better a little softer. I make a "sauce" of garic and onions sauteed in PAM then I add escarole or broccoli rabe then add chicken broth and let it cook until desired doneness of your veggies. Lastly I add some white beans from a can (Northern or small white beans) and cook a few minutes while the beans actually thicken the sauce . Its quick and easy and you can use any leafy green you like.

Monday, February 11, 2008, 1:41 PM

Add comment
Healthy pasta

 I use the whole wheat pasta and cook it a little longer as I think its better a little softer. I make a "sauce" of garic and onions sauteed in PAM then I add escarole or broccoli rabe then add chicken broth and let it cook until desired doneness of your veggies. Lastly I add some white beans from a can (Northern or small white beans) and cook a few minutes while the beans actually thicken the sauce . Its quick and easy and you can use any leafy green you like.

Monday, February 11, 2008, 1:41 PM

Add comment
Healthy pasta

 I use the whole wheat pasta and cook it a little longer as I think its better a little softer. I make a "sauce" of garic and onions sauteed in PAM then I add escarole or broccoli rabe then add chicken broth and let it cook until desired doneness of your veggies. Lastly I add some white beans from a can (Northern or small white beans) and cook a few minutes while the beans actually thicken the sauce . Its quick and easy and you can use any leafy green you like.

Monday, February 11, 2008, 1:41 PM

Add comment
There is a product called Tofu Shirataki which you can find in Asian stores and some health food stores. It looks like pasta and is found in the refrigerated section. It comes in Angel Hair, Fettucini and Spaghetti shaped. It is made from Tofu and it tastes great with whatever sauce you add. A 4 oz portion has only 20 calories - yes 20! 5 grams of fact and 2 grams of fiber. It's a great find.


Carbs: 3g

Fiber 2g



Monday, February 11, 2008, 1:43 PM

Add comment
There is a product called Tofu Shirataki which you can find in Asian stores and some health food stores. It looks like pasta and is found in the refrigerated section. It comes in Angel Hair, Fettucini and Spaghetti shaped. It is made from Tofu and it tastes great with whatever sauce you add. A 4 oz portion has only 20 calories - yes 20! 5 grams of fact and 2 grams of fiber. It's a great find.


Carbs: 3g

Fiber 2g



Monday, February 11, 2008, 1:43 PM

Add comment
There is a product called Tofu Shirataki which you can find in Asian stores and some health food stores. It looks like pasta and is found in the refrigerated section. It comes in Angel Hair, Fettucini and Spaghetti shaped. It is made from Tofu and it tastes great with whatever sauce you add. A 4 oz portion has only 20 calories - yes 20! 5 grams of fact and 2 grams of fiber. It's a great find.


Carbs: 3g

Fiber 2g



Monday, February 11, 2008, 1:43 PM

Add comment
Spaghetti Squash

 I've only made it once so I'm trying to remember how I prepared it... I think I cut it in half, scooped some seeds out it, and then microwaved it until it was tender. Then, you run your fork down it in strips and it literally falls off like spaghetti noodles. It doesn't really have much taste to it, so you'll need a tasty sauce to go with it, but the texture isn't half bad. I actually quite liked it.

Monday, February 11, 2008, 1:52 PM

Add comment
Spaghetti Squash

 I've only made it once so I'm trying to remember how I prepared it... I think I cut it in half, scooped some seeds out it, and then microwaved it until it was tender. Then, you run your fork down it in strips and it literally falls off like spaghetti noodles. It doesn't really have much taste to it, so you'll need a tasty sauce to go with it, but the texture isn't half bad. I actually quite liked it.

Monday, February 11, 2008, 1:52 PM

Add comment
Spaghetti Squash

 I've only made it once so I'm trying to remember how I prepared it... I think I cut it in half, scooped some seeds out it, and then microwaved it until it was tender. Then, you run your fork down it in strips and it literally falls off like spaghetti noodles. It doesn't really have much taste to it, so you'll need a tasty sauce to go with it, but the texture isn't half bad. I actually quite liked it.

Monday, February 11, 2008, 1:52 PM

Add comment
I love spagetti squash.
When I cook it I cut it in half around wise. Not lengthwise. You get longer strings more like spagetti that way. I poke it a couple times and microwave it for a few min. Mabye 4 then take it out and cut it. It is so hard to cut otherwise. And I wait to clean it until it is done.

Sometimes I have spagetti sauce on it sometimes just I can't believe it's not butter spray and salt and pepper.

I have even made Jambalaya without rice. I am not a huge rice fan. Then I use the Jambalaya sauce over spagetti squash or pasta.
Make the Jambalaya with turkey kilbasa.

In the summer I make a not so pasta salad. Using tons of veggies and less pasta than you normally would.
I love kraft zesty italtian dressing so I use both the fat free and the regular.

Made Rachael Ray's roasted vegetable rattitoulli the other day and it was really good.

Monday, February 11, 2008, 7:24 PM

Add comment
I love spagetti squash.
When I cook it I cut it in half around wise. Not lengthwise. You get longer strings more like spagetti that way. I poke it a couple times and microwave it for a few min. Mabye 4 then take it out and cut it. It is so hard to cut otherwise. And I wait to clean it until it is done.

Sometimes I have spagetti sauce on it sometimes just I can't believe it's not butter spray and salt and pepper.

I have even made Jambalaya without rice. I am not a huge rice fan. Then I use the Jambalaya sauce over spagetti squash or pasta.
Make the Jambalaya with turkey kilbasa.

In the summer I make a not so pasta salad. Using tons of veggies and less pasta than you normally would.
I love kraft zesty italtian dressing so I use both the fat free and the regular.

Made Rachael Ray's roasted vegetable rattitoulli the other day and it was really good.

Monday, February 11, 2008, 7:24 PM

Add comment
I love spagetti squash.
When I cook it I cut it in half around wise. Not lengthwise. You get longer strings more like spagetti that way. I poke it a couple times and microwave it for a few min. Mabye 4 then take it out and cut it. It is so hard to cut otherwise. And I wait to clean it until it is done.

Sometimes I have spagetti sauce on it sometimes just I can't believe it's not butter spray and salt and pepper.

I have even made Jambalaya without rice. I am not a huge rice fan. Then I use the Jambalaya sauce over spagetti squash or pasta.
Make the Jambalaya with turkey kilbasa.

In the summer I make a not so pasta salad. Using tons of veggies and less pasta than you normally would.
I love kraft zesty italtian dressing so I use both the fat free and the regular.

Made Rachael Ray's roasted vegetable rattitoulli the other day and it was really good.

Monday, February 11, 2008, 7:24 PM

Add comment







Related Content:

How To Lose Weight- The Basics
Weight Watchers Points System
The Fat Smash Diet
The Eat To Live Diet
The Beck Diet Solution
How To Get The Motivation To Lose Weight

  

How To Be Successful Using PEERtrainer

How To Burn Fat
Online Weight Loss Support- How It Works
Does Green Tea Help You Lose Weight?
Tips On Using PEERtrainer
Visit The PEERtrainer Community
Diet and Fitness Resources

Fitness

Weight Watchers Meetings
Learning To Inspire Others: You Already Are
Writing Down Your Daily Workouts
Spending Money On A Personal Trainer?
How I Became A Marathon Runner

  

Preventive Health

How To Prevent Injuries During Your Workout
Flu Season: Should You Take The Flu Shot?
Are You Really Ready To Start PEERtrainer?
Super Foods That Can Boost Your Energy
Reversing Disease Through Nutrition

New Diet and Fitness Articles:

Weight Watchers Points Plus
How To Adjust Your Body To Exercise
New: Weight Watchers Momentum Program
New: PEERtrainer Blog Archive
Review Of The New Weight Watchers Momentum Program
  

Weight Loss Motivation by Joshua Wayne:

Why Simple Goal Setting Is Not Enough
How To Delay Short Term Gratification
How To Stay Motivated
How To Exercise With A Busy Schedule

Real World Nutrition and Fitness Questions

Can Weight Lifting Help You Lose Weight?
Are Protein Drinks Safe?
Nutrition As Medicine?
  

Everyday Weight Loss Tips

How To Eat Healthy At A Party
How To Eat Out And Still Lose Weight
The Three Bite Rule
Tips On How To Stop A Binge
Most Viewed
  1. Introducing The PEERtrainer Cheat System
  2. How To Speed Up Weight Loss
  3. How To Get Motivation To Lose Weight
  4. Weight Watchers: The New Science!
  5. 3 Myths About Weight Loss With JJ Virgin

Related Article :





New PEERtrainer Articles :

  1. Why Green Tea Helps You Lose Weight
  2. How To Lose A Lot Of Weight, Fast
  3. 5 Things You Must Know Before Doing A Cleanse
  4. New: How To Build Muscle
  5. What Is The Best Kind Of Protein Powder?
  6. The Master Cleanse
  7. Will Removing Gluten From Your Diet Help You Lose Weight?
  8. How To Obliterate Your Limitations
  9. How To Get The Motivation To Exercise
  10. How To Stop Feeling Tired
  11. Dr. Joel Fuhrman's Super Immunity Diet
  12. The PEERtrainer Diet
  13. Is Portion Control Keeping You Fat?
  14. The Ultimate Guide To Dietary Fiber
  15. P90X? Do Burst Training Instead
  16. Weight Watchers Points Changes For 2012
  17. Can Diet Soda Cause You To GAIN Weight?
Site map Contact us About us Press room Faq Advertising