Pasta

KBrenOH
KBrenOH Posts: 704 Member
edited September 27 in Food and Nutrition
I know it's the enemy, but we have it about once a week. Is there a way to make this any healthier because It's a calorie killer and I can never get the right serving amount correct. We generally eat either thin spaghetti or angel hair.

Replies

  • traceface1788
    traceface1788 Posts: 9 Member
    This is always my biggest problem as well! What I can suggest is that you substitute your white pastas for multigrain or wheat. I think wheat has a weird texture so I tend to stick with multigrain. Additionally, I would suggest you switch the pasta for rice as much as possible, since rice is a complex carb and tends to burn slower. But please, if anyone else has suggestions I'd love to know!
  • TheKitsune6
    TheKitsune6 Posts: 5,798 Member
    I just exercise more on days that I'm wanting Pasta :3
  • Brandicaloriecountess
    Brandicaloriecountess Posts: 2,126 Member
    I eat pasta, I just makes sure it is whole grain, or mulit-grain pasta. I find the best selection @ Trader Joe's. I found a lot of low cal recipes call for it and are still low cal.
  • iSteakers
    iSteakers Posts: 45
    I really like this recipe which i can fit into my 1200 calories diet, but it is high in sodium so I might try to start changing the recipe a little.

    http://allrecipes.com/Recipe/speedy-spaghetti/Detail.aspx

    I also plan to try this one.

    http://www.eatingwell.com/recipes/spaghetti_with_quick_meat_sauce.html
  • pelleld
    pelleld Posts: 363 Member
    Why is it a calorie killer? I use 2 ounces (dry) and make my own marinara. Its low in calories and fat. As long as you don't eat a boat load of it.......Also, its the cheese sauces (alfredo, carbonara, etc) that make it really bad. When I use my meat sauce it is more fattening but still fits in with my calories for the day. Everything in moderation.................
  • UpEarly
    UpEarly Posts: 2,555 Member
    I'll never understand why so many people think pasta is the enemy! I eat pasta pretty frequently, and I've not had any trouble losing weight pretty consistently. I mean... I don't eat mountains of pasta when I choose to eat it. If I stick to a normal serving size, that's about 200 calories. Add some fresh marinara and a sprinkle of parmigiano-reggiano - I feel like I have a pretty sensible and tasty dinner. I usually make Barilla Plus, but sometimes I eat fresh pasta.
  • aanddplusoanda
    aanddplusoanda Posts: 189 Member
    I love pasta! But I am finding that it isn't very filling for the amount of calories it is. I am seriously starving within a couple of hours of eating it so I try to stay away from it. There is also whole grain pastas but some of them taste funny with different sauces.
  • katt742
    katt742 Posts: 196 Member
    I was watching Hungry Girl on the Cook channel and she made a pasta using some sort of tofu noodle...I need to look it up and see if my grocery store has them. But she then made an alfredo sauce with Low Fat Sour Cream, a Laughing Cow Cheese Wedge and parmesean....I must find this recipe! Ill post it when I do!
  • taso42_DELETED
    taso42_DELETED Posts: 3,394 Member
    Mind your serving sizes and you'll be fine. It's not "the enemy".
  • jenilla1
    jenilla1 Posts: 11,118 Member
    Pasta is not my enemy! I eat pasta most days of the week and it's never stopped me from losing weight at all. It's my favorite food, it's very versatile, and I'm NOT going without it. I eat all different types and I'm always experimenting. Have you tried brown rice pasta? Great flavor and texture. The only problem with pasta is eating too much. You can avoid that by measuring carefully and exercising if you want a larger serving. When I first started MFP I was horrified by how small a serving is. I'm used to smaller portions of everything now, so cutting back is easy for me. Enjoy your pasta - just do so in moderation! :drinker:
  • katt742
    katt742 Posts: 196 Member
    I was watching Hungry Girl on the Cook channel and she made a pasta using some sort of tofu noodle...I need to look it up and see if my grocery store has them. But she then made an alfredo sauce with Low Fat Sour Cream, a Laughing Cow Cheese Wedge and parmesean....I must find this recipe! Ill post it when I do!

    here is the recipe:
    1 package House Foods Tofu Shirataki Fettuccine Shaped Noodle Substitute
    1 wedge The Laughing Cow Light Creamy Swiss cheese
    2 tsp. reduced-fat Parmesan-style grated topping
    1 tsp. fat-free sour cream
    Optional: salt and black pepper
    Use a strainer to rinse and drain shirataki noodles well. Pat dry. In a microwave-safe bowl, microwave for 1 minute. Dry as thoroughly as possible, using paper towels. Cut noodles up a bit, using kitchen shears or a knife.
    Add cheese wedge, grated topping, and sour cream, breaking the cheese wedge into pieces as you add it. Microwave for 1 minute.
    Stir well and, if you like, season to taste with salt and pepper. Enjoy!
    MAKES 1 SERVING
    HG Alternative! This recipe could also be prepared in a skillet on the stove, over medium-high heat, until hot and well mixed.
  • JustBreathe418
    JustBreathe418 Posts: 355 Member
    I substitute regular white pasta with either Tofu Shirataki Noodles or Fiber Gourmet light pastas. Check them out! The Fiber gourmet pastas are really high in fiber!

    http://www.fibergourmet.com/Default.aspx
    http://www.house-foods.com/tofu/tofu_shirataki.aspx
  • KBrenOH
    KBrenOH Posts: 704 Member
    How do you measure out the pasta dry out of curiosity? I have been cooking it and then putting it in a measuring cup afterwards to measure the oz. 2oz is hardly anything of a portion - so maybe I'm doing it wrong?

    I've thought about trying the multigrain pasta -- I have very picky eaters in the house though so I'm worried about what they'll think of it and honestly, I'm not sure how it would taste with skyline (chili). Anyone from Cincinnati, OH that can answer that question? hehe
  • Cristy_AZ
    Cristy_AZ Posts: 986
    Agree with “it’s not the enemy” we buy the whole grain version and measure one or two ounce serving. Measure on the food scale before cooking. I’ll never give up pasta!! (In fact, I now think that I will have pasta for dinner!!) As for the picky eaters, mine (grandkids and hubby) either didn't notice or liked it better!!
  • MinnieInMaine
    MinnieInMaine Posts: 6,400 Member
    How do you measure out the pasta dry out of curiosity? I have been cooking it and then putting it in a measuring cup afterwards to measure the oz. 2oz is hardly anything of a portion - so maybe I'm doing it wrong?

    I've thought about trying the multigrain pasta -- I have very picky eaters in the house though so I'm worried about what they'll think of it and honestly, I'm not sure how it would taste with skyline (chili). Anyone from Cincinnati, OH that can answer that question? hehe

    The serving is 2 oz by weight, not a fluid ounce, so you need to use a scale. There are also spaghetti measuring tools but I'm not sure how accurate they are if you use thin spaghetti or angel hair since those are much thinner than regular spaghetti.

    I like using Smart Taste by Ronzini.
  • KBrenOH
    KBrenOH Posts: 704 Member
    thanks guys. I guess I need to make a trip to the store and get a food scale! Oh well - it's something I've been wanting anyways =)
  • ceirawillsucceed
    ceirawillsucceed Posts: 519 Member
    it tells you on the pack how much a serving weighs dreid so you weigh that out then when its cooked its more. 75g dried is 200g cooked
  • pelleld
    pelleld Posts: 363 Member
    How do you measure out the pasta dry out of curiosity? I have been cooking it and then putting it in a measuring cup afterwards to measure the oz. 2oz is hardly anything of a portion - so maybe I'm doing it wrong?

    I've thought about trying the multigrain pasta -- I have very picky eaters in the house though so I'm worried about what they'll think of it and honestly, I'm not sure how it would taste with skyline (chili). Anyone from Cincinnati, OH that can answer that question? hehe

    The 2 ounces is dry pasta! I simply weigh it and when its cooked its more than enough!
  • AprilMLowe
    AprilMLowe Posts: 447 Member
    When I went to chef school they taught me in nutrition that You should use whole grain wheat pasta and boil in a little olive oil and forget the butter! Use whole fresh or dry seasonings for taste.
  • lindsay6694
    lindsay6694 Posts: 182
    I was watching Hungry Girl on the Cook channel and she made a pasta using some sort of tofu noodle...I need to look it up and see if my grocery store has them. But she then made an alfredo sauce with Low Fat Sour Cream, a Laughing Cow Cheese Wedge and parmesean....I must find this recipe! Ill post it when I do!

    i found the tofu noodles at a natural foods store. i rinsed them off and i couldnt even stomach the smell of them. they reminded me of a raw fishy smell...so i just threw them away haha
This discussion has been closed.

Categories