Fitness Minutes: (2,976)
349 3/7/13 10:07 P
2 oz of pasta = not worth eating pasta!!!!!
I would rather be able to eat more and cut back elsewhere then have three bites and feel deprived and craving pasta the entire rest of the day!!!
Fitness Minutes: (14,252)
9,633 3/7/13 7:53 P
My favorite pasta add-in is shredded zucchini. I have a spiral slicer that can make angel-hair zucchini pasta! Really bulks up those 2 oz servings and adds LOTS of yum!
Fitness Minutes: (1,708)
214 3/7/13 7:16 P
Vegetables help immensely as does protein (whatever suits you there) Or a big bed of spinach underneath (I love the look and flavor of that when doing grilled chicken parmesan). I also usually eat between 3 and 4 oz of pasta when Im having spaghetti or similar. I just budget for it. I don't eat the "serving size" of a lot of things. Just need to track and budget for them. :-)
I fill my pasta servings out with veggies. Sometimes I do half pasta and half veggies; sometimes I'll do 75% veggies. However, I always measure pasta dry (1 oz = 100 calories) because your cooked pasta weight can very depending on how long you cook it and how much water it absorbs. Weighing cooked pasta and measuring cooked pasta in cups isn't too accurate.
Because I love pasta, I will budget my calories for anywhere from 3 - 5 oz dry pasta per serving. 2 oz dry just isn't worth it to me!
If 2 ounces doesn't seem like enough add some broccoli or green beans to make it more filling...another trick is to add washed and rinsed chickpeas to your pasta....looks like more pasta and the chickpeas are healthy and filling.
There are actually 2 things at work here. The box says 2 oz. dry pasta is "one serving". But the USDA recommended "one serving" is 1 oz. (approx. 1/2 cup cooked). The ounce measurements are both dry. Depending on how long you cook it, it could absorb more or less water, so dry measurement gives you a more accurate calorie count.
If you were counting how many servings of grains you'd had for the day, 2 oz. gives you 2 servings. If all you're counting is the calories, carbs, etc. it doesn't matter so much how much you consider "one serving".
"Tonight I measured out 1 cup and realized after I tracked it that it was really 4 servings! But 2 ounces just doesn't seem like a enough"
2 ounces DRY pasta is "one serving."
A serving size once cooked is usually a cup - which can be 200-300 calories (how much will fit in a cup varies depending on the shape - some shapes pack tighter/denser into the cup than others!). I'm really not sure how much one serving weighs once cooked - but i'd guess it about doubles its weight with the water it soaks up.
Yeah, measuring pasta was a big bummer. I am sure my "pre Spark" serving sizes were in the 2-3 cup range. Now, 1/2 to 1 cup.
The 2 ounces is the weight of the serving of pasta prior to cooking - not the volume after cooking. I would think that the 2 oz weight dry would be approximately 1 cup in volume cooked (although I'm not sure of that - I've always gone by dry weight only).
One cup = 1 serving, typically 200 calories Did you accidentally track dry pasta? I would add veggies. If you get frozen Mediterranean veggies like bell peppers, onions, squash you can roast them, then mis with red sauce, Or instead of red sauce, if you roast butternut squash with. Little olive oil and rosemary, you can toss with pasta and its quite yummy.
Fitness Minutes: (13,157)
890 3/5/13 8:45 P
Just like you, my past measurement of pasta was WAY off. I purchased a great little kitchen scale and now weigh my portion out and add my homemade marinara sauce or spaghetti sauce whick I measure out also. I also have fruit on the side and some kind of protein (cheese or chicken). I also like to include a small dish of cottage cheese if I have no chicken ready to go. I use my kitchen scale a lot and it's been a life saver for me knowing true weight of what I'm putting into my mouth.
I've been used to putting pasta on my plate and putting sauce on top. Tonight I measured out 1 cup and realized after I tracked it that it was really 4 servings! But 2 ounces just doesn't seem like a enough. Should I think of it as a side dish with separate meat instead of a meat sauce?
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