Really, you just have to stick to the portion sizes. One serving of pasta really isn't all that big. Adding in good lean protein and lots of veggies can help stretch it out a bit. You may also want to check your local health food store for Shirataki noodles. The yam ones have 1 carb per serving. (The bag says 0 cals, but since 1 carb = 4 cals, I don't know how that can be true.) The Tofu ones have 20 calories for 4 oz. So, either option (I like the texture of the tofu ones better) gives you a little more room for a large helping.
The hardest part is getting used to the serving size of pasta. Honestly you don't get much bang for your buck, but I too enjoy it. Here is one of my favorite recipes. It's great to get the fresh pasta because it's a pre-portioned amount so you can't overestimate and the taste is more rich so you feel like it's more indulgent. I serve this with a lot of broccoli or green beans to bulk up the portion.
This makes A LOT !! But oh so good for leftovers for lunch or a second dinner !! Well , depending on how many people are eating the dinner !!
PASTA AND VEGGIES
1 (16 ounce) package penne pasta 1 yellow squash, chopped 1 zucchini, chopped 1 carrot, julienned 1 red bell pepper, julienned 1 pint grape tomatoes 1 cup fresh green beans, trimmed and cut into 1 inch pieces 5 spears asparagus, trimmed and cut into 1 inch pieces 1/4 cup olive oil, divided 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 tablespoon lemon juice 1 tablespoon Italian seasoning 1 tablespoon butter 1/4 large yellow onion, thinly sliced 2 cloves garlic, thinly sliced 2 teaspoons lemon zest 1/3 cup chopped fresh basil leaves 1/3 cup chopped fresh parsley 3 tablespoons balsamic vinegar 1/2 cup grated Romano or Parmasan cheese
Preheat oven to 450 degrees F Line a baking sheet with aluminum foil. Arrange vegetables on the baking sheet, and roast 15 minutes in the preheated oven, until tender
Cook pasta to box directions
When veggies are done, put in a large bowl, toss them with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning.
Heat remaining olive oil and butter in a large skillet. Stir in the onion and garlic, and cook until tender. Mix in cooked pasta, lemon zest, basil, parsley, and balsamic vinegar.
Gently toss and cook until heated through. Remove from heat and transfer to a large bowl.
Toss with roasted vegetables and sprinkle with Romano cheese to serve.