Take a can of crushed tomatoes, chop up some veggies (mushrooms, spinach, green peppers, onions, etc) and some fresh oregano and fresh basil and load it all into a blender or food processor on the pulse setting and you get a veggie loaded home made pasta sauce. The vegtables are hidden!
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It depends on what kind of pasta you eat. Al Dente provides more vitamins & minerals than over cooked pasta and Dreamfield's is a good choice as it has 5 digestable carbs, even whole grain pasta is better than white pasta. No creamy or rich sauces either, always have pasta with a tomato based sauce or tossed with a little Olive Oil &Fresh garlic or even Red Clam Sauce Add veggies like brocolli, green beans, chopped onion, or fillers like shrimp, garbanzo beans, or flaxseeds. Eat In Moderation.
Cut Your Pasta servings in HALF with NO ONE missing the extra calories!
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.!
Using the whole grain pasta will add fiber so that you feel fuller than you would from reg pasta as well. My Italian hubby hasn't noticed that he is only eating 1oz of pasta per meal in a YEAR! ( he used to have 6-8oz by himself!)
Add 1-2 tbsp of Whipped Cream cheese to pasta sauces, gravies, meat and pasta/veggies etc to add a CREAMY RICH flavor and consistency. This will turn a regular tomato sauce into "Tomato Alfredo" ; and impart a creamy taste when cooking vegetables, meat, and pasta with no sauce.
I use this amount when cooking for 1-2 servings. I like the Chive flavor.
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