I love creating healthy pasta recipes.
Pasta is one of those foods that we’re told not to eat if we’re on a diet. It has “way too many carbs” and can make you “put on weight.” But pasta is also one of the best comfort foods we have, and for people who love it, it’s so hard to give it up!
Granted, I’m not a fan of white pasta. White pasta is similar to white bread – it doesn’t really have a ton of nutritional value. But by swapping out the white pasta for whole wheat pasta and making a few other healthy additions, you can have your “cake” and eat it too!
Here is how to transform regular pasta into a Skinny Pasta recipe:
- Use whole wheat pasta, and stick to 2oz per serving
- Make your plate fuller with TONS of veggies (this recipe uses broccoli, red peppers and zucchini) – load up on these and they will make you feel like you have more pasta on your plate!
- Use plenty of spices vs. oil: spices have health benefits and virtually no calories, and they make your veggies taste great. My go-to spices for pasta are: oregano, salt, crushed red pepper, and garlic.
- Get a really great pasta sauce or make one at home (I like Muir Glen’s Garden Vegetable pasta sauce)
- Don’t skimp on the cheese – use 2 Tbsp shredded fresh parmesan to top your pasta, it’ll melt and make the entire dish super gooey and delicious
I promise, if you follow these steps you can enjoy pasta any day of the week, and feel great about what you’re putting into your body!
- 8 oz whole wheat spaghetti (2oz per serving)
- 1 tsp olive oil
- 1 red onion, diced
- 5 cloves garlic, minced
- 2 small broccoli heads, chopped into small florets
- 3 zucchini, diced
- 1/4 tsp crushed red pepper
- 1 tsp oregano
- 2 red bell peppers, diced
- 2 cups low sugar, organic spaghetti sauce (I used the Muir Glen Organic Garden Blend)
- 1/4 cup parmesan cheese (use 1-2 Tbsp per serving)
- salt & pepper to taste
Step 2: Heat a large skillet over medium heat. Add olive oil, onions, and garlic – saute for 3-5 minutes, until the onions are slightly translucent. Add the broccoli, zucchini, oregano, crushed red pepper, and salt/pepper to taste. Cook for 5-10 minutes until all of the vegetables have cooked through.
Step 3: Heat the spaghetti sauce in a small pot over low heat. Add the diced red bell peppers to the sauce, simmer for 10 minutes. To serve: take 2 oz of the whole wheat spaghetti and top with 1/4 of the sauce, 1/4 of the vegetable mixture, and 1 Tbsp parmesan cheese.