What do you do for pasta?

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I'm trying to go grain-free so I just ordered a spiralizer to make zucchini and squash noodles. I have been using brown rice pasta. I would think the one with quinoa would help to boost the protein content.

I just avoid it. I haven't had it in well over a year now. Too afraid of the calories. I used to eat angel hair pasta with butter on it at least once a week for dinner.

I just realized I would have to go waaaay back in my food diary to see when I last ate pasta so, thanks for the dinner suggestion. I will be having whole grain spaghetti with extra garlicy sauce for dinner tonight. I do find the whole grain pasta to be more filling therefore I can feel full on a normal sized portion as opposed to a mixing bowl full.

Mostly I eat Catelli Bistro veggie pasta because it's got potassium on the label (HBP for me, hubby is borderline). Hubby and I eat pasta once a week - 85g of pasta, home made sauce, meatballs, Italian cheese mix, garlic bread - had some tonight and it's so goo! I've started adding alphabet pasta, about 40g, to my salads for bulk. The groceries don't carry the corn tortillas and fried noodles I usually throw in salads.

I gotta share that someone posted a thread something like, "Pasta, How I Loathe Thee". After reading through the thread about all the negative things people said about pasta, I really wanted some pasta.

I ate pasta 2 days in a row. I don't have anything against whole grain pasta, in fact I have some in the cupboard and I do eat it. But I went for regular pasta, spaghetti specifically.

I do make sure I weigh out the pasta. But I found that at 1.8 servings it fit well into my daily food plan and I got as much as I wanted.

I make a homemade pasta sauce during the summer. I heat a tablespoon of olive oil to saute a bunch (at least a cup) of chopped onion, just till it is clear, not browned. To this I add summer garden grown tomatoes cut in chunks and simmer the mix down (bring to a boil and then lower the heat and stir, stirring more often as the mixture reduces) to a syrupy bright red sauce. I add a teaspoon of crushed red pepper flakes and kosher coarse salt to taste.

This sauce is sweet, delicious,, filling, and very healthy. No saturated fat.

I don't need fresh summer tomatoes. It is wonderful when made with whole peeled canned tomatoes. Just crush them up with your hands or cut them in chunks with a knife. I tear them in pieces with my hands over the pot.

I loved eating the pasta those 2 days. It fit well in my plan and I didn't eat just a single serving; I ate what I wanted. But I measured and weighed the pasta. It was so good. I'll be having pasta again.

If you haven't tried spaghetti squash, give that a shot. Its delicious. My wife made some and it was great.
I actually prefer it over regular pasta .

I took it out of my diet for a while just because I couldn't portion it well. Now that I have a food scale I recently started craving it again. Just bought some Barilla penne today. I opted for the kind made with added veggies. I always l liked that stuff better anyway.

Ronzoni Smart Taste. Typically a few less calories than regular pasta, plus has extra fiber. I can't tell the difference between it and regular pasta.

I don't typically substitute anything for pasta. If I want Pasta or macaroni and cheese or spaghetti, I have 1-2 servings and fit it into my calorie goal.

I tried the whole wheat pastas and despised them. The Ronzoni Smart Taste pastas are actually very close to normal pasta in texture but with more fiber and protein.

But mostly, I don't eat a lot of pasta any more and almost never as an entree. If i do, I'll go fro a pasta I really love like gnocchi or tortellini.

I actually prefer the wheat pasta to the "regular". I do like the flavor and the texture to Barilla Wheat Linguine. I mix that with Shrimp Scampi and allow the scampi sauce to cover all of the pasta. Its delicious.

We eat rice pasta more often than any other type. I bought it for myself because it is g.f. but my kids love it and ask for it. I only eat enough to fit in my calorie count and macros, but I thoroughly enjoy it.

I eat less of it. Sometimes I buy the brown pasta and sometimes rice pasta, but overall I just eat regular white pasta.

My mom used to eat Shirataki noodles. I have never had them. She said they tasted fine...and are lower cal/carb. I believe they are tofu-based.

I don't like pasta, so I'm lucky there. I do like rice, but started subbing quinoa (for the higher protein). I will use spaghetti squash in the fall. Even my kids like it.

some are made from tofu. Some are made from a Japanese yam.