Low Cal Pasta or Pasta Replacement?

SnoopysBitch

I'm Italian. I can't cut out pasta from my diet. I always make my own sauces so I know how to keep that low cal, but what about the noodles? I like whole-wheat and even asian noodles but whole wheat isn't low-cal and asian noodles aren't always the right texture.

When I make lasagna I like to use thinly sliced zucchini or eggplant to replace noodles. I even have an eggplant-noodle manicotti recipe. But I don't know how to replace pasta in baked ziti or spaghetti.

Any ideas for low-calorie pasta or pasta replacements?

AlongCame_Molly

Green lentils make an EXCELLENT pasta substitute. I had a bowl of them with marinara sauce and it was amazing.

Francl27

Spaghetti squash! I love it as replacement for spaghetti.

DrWhoodles

Spaghetti squash! I love it as replacement for spaghetti.

I finally tried spaghetti squash for the first time the other day and at first I was having problems getting past the fact that it was a squash. By the third time eating the leftovers I can say that I would make it again - it was quite good!

IIIIISerenityNowIIIII

Spaghetti squash or long/thin slices of carrots made however you prefer your pasta made.

DrWhoodles

I also use broccoli slaw instead of pasta - it's not quite the same but it is quite good with a bit of sauce and some grilled chicken.

SnoopysBitch

Can somebody describe to me how I would cook spaghetti squash to be pasta-like. I've never made it before.

faeriecake

If you can, get a vegetable spiralizer, and turn zucchini into zucchini noodles! I got mine for about 40 bucks, which seems kind of steep, but I am totally obsessed with mine and use it almost every single day. Zucchini noodles make a quick and easy substitute for pasta.

If you don't want to get a spiralizer, try getting a julienne peeler. It looks like a vegetable peeler but it has "teeth" to make long strands. You can use it on squashes and carrots!

VelveteenArabian

Can somebody describe to me how I would cook spaghetti squash to be pasta-like. I've never made it before.

Here you go, with pictures!

http://homecooking.about.com/od/vegetablerecipes/ss/spagsquashsbs.htm

creativerick

When I want a low calorie spaghetti - I take a half block of ramen noodles, cook it, drain it and add marinara sauce and 4 oz of baked chicken.

juniperfox

Has anyone tried "Miracle Noodles?" They're made from mushrooms I think. I saw them at Walmart in the produce section.

ndj1979

italian too..

here is what I do ….make room in my diary and eat the real pasta…Almas whole wheat linguine is pretty good ..when I make lasagna I use the barilla thin sheets…

Don't restrict the things you love, learn to eat them in moderation ...

mockchoc

Has anyone tried "Miracle Noodles?" They're made from mushrooms I think. I saw them at Walmart in the produce section.

It's made from konjac yam.

ndj1979

Has anyone tried "Miracle Noodles?" They're made from mushrooms I think. I saw them at Walmart in the produce section.

LOL at "miracle noodles" are the negative calories too….?

mermaidalive

just heard about kelp noodles .. haven't tried them yet, but first chance I get ..

enchantedgardener

If you want low calorie, you'll have to go with veggies instead of pasta. Most noodles are high in calories.

I just eat pasta less often, and eat less of it when I do. There are lots of great Italian dishes that don't revolve around pasta!

Rdlm1001

I have used miracle noodles. They smell a bit fishy at first so rinse well in a strainer then it is very important to pan fry to remove the excess moisture. Then toss in sauce. You can order on Amazon. They are fine. Not like real pasta, but works. I like quinoa spaghetti. Not much lower in calories, but higher in protein. You have to make sure to not over cook.

jr235

I like to do 1/2-1/3 pasta 1/2-2/3 veggies. I have a julienne slicer that I use to julienne carrots, peppers, squash (can't find spaghetti squash where I live!), and zucchini.

I started off with about 1/2 and 1/2, but then I moved onto about 1/3 pasta and 2/3 veggies. I think there was a thread awhile back where people thought this was sacrilege, but I love it. It cuts down significantly on my calories, gets all my veggies in, plus my pasta is beautiful and colorful! Its also very handy for family meals. One bowl veggies, one bowl pasta. My husband and kid, who do not have weight problems, take more pasta, and I take more veggies.

My pasta dishes come out looking something like this, except usually more veggies.

http://www.skinnytaste.com/2012/02/cajun-chicken-pasta-on-lighter-side.html

Now just tell me that doesn't look pretty?

I won this one: http://www.amazon.com/OXO-SteeL-Chefs-Mandoline-Slicer/dp/B003L0OP1G/ref=sr_1_5?ie=UTF8&qid=1392180428&sr=8-5&keywords=julienne+slicer which I use for heavy duty jobs. Ya its expensive, but I use it a lot, and I had several cheaper ones fall apart on me. And this one: http://www.amazon.com/OXO-Grips-Hand-Held-Julienne-Slicer/dp/B000YDPSFK/ref=sr_1_1?ie=UTF8&qid=1392180463&sr=8-1&keywords=julienne+slicer which I use for slicing onions for anything I cook onions in (soups, curries, some stir fries).

qtgonewild

Another vote for spaghetti squash.

mockchoc

Has anyone tried "Miracle Noodles?" They're made from mushrooms I think. I saw them at Walmart in the produce section.

LOL at "miracle noodles" are the negative calories too….?

They aren't great but they are passable if you have almost no calories left. They aren't negative cal but they are very very low cal. From what I've read they have been eating this is Asia for centuries, probably not for it being a "diet food" just a food. You can buy them at the Asian supermarket cheaper too by the way. Like someone said before make sure you rinse them well because yes they do smell a bit fishy till you do that. There is a rice shaped version which I prefer for some reason. Some of them depending on brands have a little of other things added lke a tiny bit of flour in one and it makes it much nicer in texture. I hear there is a tofu one but not seen it yet. They do tend to have a bit of a chewy texture.

Hauntinglyfit

Honestly, there's no substitute for good pasta. Just learn to portion control it, and enjoy it in moderation!

benefiting

We use Slendier Slim Noodles.

emboslice94

Brown rice pasta is really good. You may have to try a few brands to find a really good one (some can be really sticky), but I find Jovial and a No Name brand are perfect and you'd never know the different between it and regular pasta.

There's also buckwheat pasta, it has a nuttier flavor so it's not my #1 pick, but it's an option.

avm1962

Can somebody describe to me how I would cook spaghetti squash to be pasta-like. I've never made it before.

Here you go, with pictures!

http://homecooking.about.com/od/vegetablerecipes/ss/spagsquashsbs.htm

Thanks for this!! I keep reading about spaghetti squash and had no clue - is this like what we (UK)call a "butternut squash"?

snowflake954

italian too..

here is what I do ….make room in my diary and eat the real pasta…Almas whole wheat linguine is pretty good ..when I make lasagna I use the barilla thin sheets…

Don't restrict the things you love, learn to eat them in moderation ...

This

If you are really itallian you won't be able to substitute pasta--I live in Italy, and so I know. I eat 50g instead of the 100g regular serving and fit it in my macros. As others have said use more vegetables in your sauce etc. etc, but don't compromise---use the best always. Now before the squash and zucchine noodlers jump down my throat--this is my opinion, but I have lived here 28 years and there is a food culture in Italy that is enviable.

tedrickp

I was going to try those miracle noodles, but then I read on the package "Rinse to remove authentic odor" and just knew I couldn't deal with that.

As for low cal pasta - the only "light" pasta I have ever seen is from FibreGourmet. A 2oz (dry) serving of FibreGourmet is like 120cals, versus around 200 for normal pasta. Not a massive cut in cals, but noteworthy. It also tastes fine.

Greytfish

italian too..

here is what I do ….make room in my diary and eat the real pasta…Almas whole wheat linguine is pretty good ..when I make lasagna I use the barilla thin sheets…

Don't restrict the things you love, learn to eat them in moderation ...

This

If you are really itallian you won't be able to substitute pasta--I live in Italy, and so I know. I eat 50g instead of the 100g regular serving and fit it in my macros. As others have said use more vegetables in your sauce etc. etc, but don't compromise---use the best always. Now before the squash and zucchine noodlers jump down my throat--this is my opinion, but I have lived here 28 years and there is a food culture in Italy that is enviable.

:laugh: :laugh: :laugh:

Good one.

I still eat pasta on occasion, but I've done the spaghetti squash in almost every "pasta" dish imaginable and it's tasty. It's not a pasta substitute, it's just another option, especially if you're a woman training hard with low bodyfat. Even the best of pastas are only a very small portion of the flavor of the dish, unless you really don't know how to make a sauce.

If you just want to pare down calories, you can do angelhair pasta and spaghetti squash in equal parts.

ndj1979

Honestly, there's no substitute for good pasta. Just learn to portion control it, and enjoy it in moderation!

agreed...

ndj1979

Has anyone tried "Miracle Noodles?" They're made from mushrooms I think. I saw them at Walmart in the produce section.

LOL at "miracle noodles" are the negative calories too….?

They aren't great but they are passable if you have almost no calories left. They aren't negative cal but they are very very low cal. From what I've read they have been eating this is Asia for centuries, probably not for it being a "diet food" just a food. You can buy them at the Asian supermarket cheaper too by the way. Like someone said before make sure you rinse them well because yes they do smell a bit fishy till you do that. There is a rice shaped version which I prefer for some reason. Some of them depending on brands have a little of other things added lke a tiny bit of flour in one and it makes it much nicer in texture. I hear there is a tofu one but not seen it yet. They do tend to have a bit of a chewy texture.

sounds gross, I will just stick to real pasta...

Eleonora91

Hello, I'm italian too. Here in Italy I buy Fiber Pasta which only has 280 kcal each 100 g since it's mostly fiber, or whole wheat Barilla pasta (also other brands) which usually has 330 kcals each 100 g or less.
You could also eat rice which I find being more filling for the same quantity of grams (probably because of its volume).

MrsPixelbark

Thanks for this!! I keep reading about spaghetti squash and had no clue - is this like what we (UK)call a "butternut squash"?

No, it's not a butternut squash. Fellow Uk-er here, you can buy spaghetti squash but the only place that sold it was Waitrose, and even then they only sold it in season (you might be lucky and find it in a health food shop- but I've yet to hit gold). I've not got a Waitrose anywhere near me, but I believe they were a rare find.

Unfortunately, it's just one veg that is almost impossible to find in the UK!