I'm not a huge fan of spaghetti, but my family loves it. It just so happens that the sauce (and pizza sauce) are the ONLY way I get any tomatoes into my diet, therefore, I do try to make it every other week. It's imperative to use whole grain noodles (if you cannot hack it for whatever reason, go half and half). Using fresh sauce without sugar and whole wheat makes spaghetti a very healthy AND filling meal choice.
Make your sauce CHUNKY with LOTS of veggies( tomatoes, onion, mushrooms, spinach, squash etc) It should be like a stew..Don't let it get "runny" . Boil 1oz whole grain pasta per person and when done- use kitchen shears to snip into small pieces. Mix into sauce and divide into servings. The veggies make up for the lower amount of pasta. And because it isn't a mound under the sauce- no one can gage how much( or little) pasta they actually have.!
I never understood how you can get a precise spaghetti serving amount from the sizes given (2 oz, 1/8 of a box, 1/2 cup) - it made no sense to me! **If you love spaghetti, remember that a single serving is 32 full strands of spaghetti.**
Looking for a fast and easy way to cook spaghetti or pasta with little clean up? Now you can use your microwave.
To remove the acid from spaghetti sauce, simmer on the stove and put a big carrot in there. It will soak up the acid perfectly! (My mom taught me this when she made her sauce from scratch, but it works for pre-made sauces, too.)
OK, not truly "spaghetti". But shiritake tofu noodles have a look, texture and taste that are fairly close to pasta noodles -- delicious! And a 4-oz serving is only 20 calories.