Best Cooking Oils: Low Carb Pasta

Monday, August 27, 2012

Low Carb Pasta

There are some true hard-core pasta-lovers. These people would just as soon sit down to a serving of plain pasta as anything they can think of. But for most of us, plain pasta doesn’t cut it – it’s the sauces and toppings we want most. For us, pasta is mostly a vehicle for other flavors. So we need to find a different vehicle to fill that role. Many vegetables are bland enough to use as a “blank canvas” for pasta sauces, and most of them are far more nutritious than pasta ever thought of being. Take the classic, spaghetti squash. Cup for cup, it has fewer than 25% of the calories and carbs of regular spaghetti (even whole wheat) – AND beats out the pasta in most nutrient categories. Calorie for calorie, it simply leaves pasta in the dust, nutritionally speaking. It’s delicious with pesto, creamy sauces, you name it. It can also be used in casseroles, like Turkey Tetrazinni. If you've never cooked spaghetti squash before, have no fear; it’s easy.