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I NEED A LO-CAL PASTA DISH !



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JAOTTO
SparkPoints: (46,419)
Fitness Minutes: (51,665)
Posts: 1,470
10/10/11 10:31 A

Try tofu pasta. It tastes good and is only 20 cal. per serving.



ALANSBUTTERBEAN
Posts: 46
9/27/11 9:21 P

I make a macaroni salad that using three times the amount of veggies and pasta and just enough mayo to taste and not be dry. 1 cup whole wheat elbow macaroni and chopped tomatoes, cucmber, onion, celery to equal three cups. Throw in some parsley an green onion, add enough mayo start with 3-4 tbsp and go from there. or swap the mayo for lite italian dressing but watch out for sodium.





MRSJOCCO
SparkPoints: (23,385)
Fitness Minutes: (10,936)
Posts: 1,550
9/27/11 1:14 P

A new "pasta" that's really good is kelp noodles www.kelpnoodles.com/products_seatangle_noo
dles.html
. They're practically carb/calorie-free (1 carb/6 calories per 4 oz.) They don't need to be cooked, just rinsed.

These are neutral/no flavor, but give satisfaction of chewing + fullness. I would describe the texture as springy and squeaky and like it most in soups and cold salads.



HISARTIST
SparkPoints: (101,982)
Fitness Minutes: (141,263)
Posts: 4,032
9/27/11 12:57 P

I like to use the pasta with veggies like broccoli or tomatoes, and throw in some lean protein (usually grilled chicken). I've also used it as a base in stir frys with just a dash of soy sauce (low sodium of course). I also love Spaghetti squash! In my opinion it is sweet enough on it's own to not even need sauce.



GOLFGMA
SparkPoints: (104,810)
Fitness Minutes: (67,621)
Posts: 6,498
9/25/11 3:24 P

I like a recipe I found in Spark Recipes titled Sha Sha's Pasta Salad. Combines green pepper, carrots, onion, garlic with whole wheat penne pasta with light Italian dressing. Also has small amount of shredded cheese.



MRSJOCCO
SparkPoints: (23,385)
Fitness Minutes: (10,936)
Posts: 1,550
9/25/11 1:44 P

To reduce the calories, use a pasta substitute. 1 cup of pasta=220/1 cup of spaghetti squash=42 calories/1cup zucchini=20 calories

I love spaghetti squash but I microwave it--it's so fast. Just wash the spaghetti squash, prick it all over with a knife (8+ times) and microwave on high for about 10 minutes. Let it continue to steam until you're ready to serve. Slice from "stem to stern" and rake with a fork.

I also like to julienne zucchini and use that as spaghetti. You can do it on a mandoline, grater or in a food processor.



NOREENBX
Posts: 761
9/16/11 9:16 A

I use Shirataki Tofu noodles.



CHIGALATHEART
Posts: 29
9/1/11 10:19 A

I always make my own spaghetti gravy in my crock-pot, just two cans of tomato sauce, a can of tomato paste, can of diced tomato, a white onion diced, a green pepper diced, two cloves of garlic pressed, and season to taste, I also add some red wine. I let it cook on low for like 8 hours. I also use spaghetti squash or whole wheat pasta. Another thing I like to do is to use whole wheat pasta, diced mushrooms, a can of diced tomato, and broccoli or asparagus, and add a few wedges of Laughing cow cheese, it is kinda like an Alfredo sauce. The cheese melts and doesn't get clumpy. I use the herb flavor.



CHIGALATHEART
Posts: 29
9/1/11 10:18 A

I always make my own spaghetti gravy in my crock-pot, just two cans of tomato sauce, a can of tomato paste, can of diced tomato, a white onion diced, a green pepper diced, two cloves of garlic pressed, and season to taste, I also add some red wine. I let it cook on low for like 8 hours. I also use spaghetti squash or whole wheat pasta. Another thing I like to do is to use whole wheat pasta, diced mushrooms, a can of diced tomato, and broccoli or asparagus, and add a few wedges of Laughing cow cheese, it is kinda like an Alfredo sauce. The cheese melts and doesn't get clumpy. I use the herb flavor.



MAMAE73
Posts: 30
8/24/11 11:04 A

I rarely use sauces any more with pasta(more so just for the kids dishes). I like to cook my pasta(almost always whole wheat) separately sometimes(if I don't feel like making a recipe) and cook fresh or frozen veggies separately. Most times I make this when I have left over meat or chicken to use up. Take a serving of pasta, veggies and protein and mix together. You can top with low fat shredded cheese. It's delicious and my 6 year old loves it. Recipe wise, cook the pasta in low sodium or no sodium added chicken or vegetable broth, adding in veggies and cook until pasta is cooked through, add in pre-cooked meat. The broth makes a wonderful "sauce" and it's low cal. emoticon



SIGMA1208
SparkPoints: (7,695)
Fitness Minutes: (7,144)
Posts: 186
8/15/11 1:40 P

I usually do a whole wheat penne pasta with chicken breast and brocoli or with a low fat alfredo sauce the fam loves it. You can also back the dish with cheese(low fat of course)



JAOTTO
SparkPoints: (46,419)
Fitness Minutes: (51,665)
Posts: 1,470
8/15/11 12:11 P

Try replacing the pasta with tofu "pasta." It actually tastes & feels like pasta by at 20 cal. per serving.



60SIXTY
Posts: 24,902
8/14/11 12:21 A

I substitute white beans for pasta in standard recipes.



SUNRISE14
Posts: 5,216
7/28/11 7:35 A

I always need recipes that are lo-cal ! THANK YOU FOR THE TOPIC !



BEFFIESAYS
Posts: 7
6/28/11 1:40 A

Here's a pasta dish I like making:

1. Cut a spaghetti squash in half, remove seeds, wrap in foil, and bake until soft.
2. Once baked, scoop out squash into a bowl.
3. Sauté spinach, sun dried tomatoes (or your own canned tomatoes), and olives in pan with lemon juice.
4. Toss squash, sautéed spinach/sun dried tomatoes/olives, with fresh basil and garlic.
5. Sprinkle a tiny bit of Parmesan cheese on top and serve.





POKEY_
SparkPoints: (19,281)
Fitness Minutes: (21,887)
Posts: 1,186
6/26/11 10:05 P

Go to Spark Recipes and look up: Chicken & Asparagus Pasta
I made this one, and really liked it.



HEALTHYJ29
SparkPoints: (3,246)
Fitness Minutes: (0)
Posts: 1,307
6/13/11 5:13 A

1 medium zucchini, diced
1 red or yellow bell pepper, seeded and diced
1 large onion, thinly sliced
2 tablespoons extra-virgin olive oil, divided
Salt & freshly ground pepper, to taste
2 large tomatoes, chopped
1/4 cup chopped fresh basil
2 cloves garlic, minced
12 ounces whole-wheat pasta
1/2 cup crumbled feta cheese
1.Preheat oven to 450°F. Put a large pot of lightly salted water on to boil.
2.Toss zucchini, bell pepper and onion with 1 tablespoon oil in a large roasting pan or a large baking sheet with sides. Season with salt and pepper. Roast the vegetables, stirring every 5 minutes, until tender and browned, 10 to 20 minutes.
3.Meanwhile, combine tomatoes, basil, garlic and the remaining 1 tablespoon oil in a large bowl. Season with salt and pepper.
4.Cook pasta until just tender, 8 to 10 minutes. Drain and transfer to the bowl with the tomatoes. Add the roasted vegetables and toss well. Adjust seasoning with salt and pepper.
Top with feta
I am not sure the exact calories but I think under 300 per serving



SUNRISE14
Posts: 5,216
6/12/11 4:52 A

I am looking for a pasta dish that is good and lo-cal ! I don't like to use the spegetti sauce you buy in the store so much sodium in it makes me feel bad ! So i use my own canned tomatoes but i need new ideas with the nutritional info with it please ! emoticon



 
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