THIS is what a serving of pasta looks like...
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Doing this again on Sunday. My son and I do this a couple times a month. I make the pasta and he makes the sauce. He adds in just about anything he feels like - all sorts of veggies. It really depends what is in the fridge and what he finds at the supermarket. It is always 100% AWESOME!
Now, that's real pasta! I love handmade pasta, but don't have time to make it. Enjoy!1 -
ladyzherra wrote: »Seeing that picture makes me feel sad and longing. Pasta is my favorite junk food but I do not eat it currently. And that little serving makes me want to weep. I don’t think I’ve ever had the control to eat just that amount.
@ladyzherra I can certainly overeat pasta if I have it with just butter, lemon, salt, and pepper. Have you looked at any of the posts and recipes that talk about adding protein and veggies?
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I decided to play too. This is a 2oz serving of whole wheat Penne pasta. Is it a huge amount of food? No. More a side sizing than a meal. But it's also only 200 calories. That's not close to a full dinner even for someone on a lower calorie amount. By adding a little more pasta and dressing it up with either veggies or meats, it's easy to make a filling dinner in the 400-600 calorie range. There's no reason that anyone needs to give up pasta to lose weight, if they enjoy eating it. It's not "junk" food. It can absolutely be part of a diet that is both for weight loss and health.
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lthames0810 wrote: »Ok people. When you say you put lots of vegetables in your pasta sauce, are you meaning a tomato based sauce? That sounds strange to me.
It's been my lifelong custom to have only meat (browned ground beef or meatballs or Italian sausage) or maybe seafood in a tomato sauce. I might saute vegetables in olive oil and toss that with pasta and parmesan but not with tomato sauce.
I did have to eat spaghetti squash with tomato sauce once (as a dinner guest) but they just don't taste right together. That squash is good with the olive oil and parmesan, though.
Things like aubergine, courgette and mushrooms go great in a tomato-based sauce. As do tomatoes.
You conquered the Norman invaders through cultural assimilation long ago. No need to keep trying to impress them by using their fancy French words for vegetables. (Just a joke. Really. I'll just go back to binge-watching old seasons of The Great British Baking Show and feeling inferior when Paul Hollywood says American pies are too sweet. Please pardon the interruption.)4 -
Doing this again on Sunday. My son and I do this a couple times a month. I make the pasta and he makes the sauce. He adds in just about anything he feels like - all sorts of veggies. It really depends what is in the fridge and what he finds at the supermarket. It is always 100% AWESOME!
Oh, I need one of those racks! Is that something you bought or something you made?
I've made pasta from scratch about three times in my life, all the last year to 18 months. Hand-cut with a knife or pizza slicer, and then draped on clean dish towels over chair backs. I've been thinking about getting one of those hand-held rolling cutters that cuts about five strips at once (I really hate kitchen appliances that are only good for one thing, so I'm resistant to the idea of buying an actual pasta rolling machine). But I think the rack would actually be more useful. It looks like top bar comes off, so it could be stored in a fairly small space?1 -
Bread, pasta etc. are my trigger food - so I had to learn to avoid them. That little bowl of pasta (pictured above) would never do - I know me by now! I would have another 4, 5 6 re - fills with plenty of cream sauce and what have you. I get my carbs from fruit, vegetables and diary products - between 100 and 140 gram a day and over time I have got used to it, there is plenty of choice in my daily meal plan. 400 days gone, 32 kg lost and still a long way to go.4
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I don't understand the "would eat much more" idea -- you can control that in my experience by making just the amount you plan to eat (and a sauce with lot of veg and protein). If you don't have leftovers or immediately box and refrigerate the leftovers, then no issue. This is from someone who used to eat too much pasta since my eyeballing was bad and I'd overeat even when not hungry at all since (in my mind) "plain pasta does not save well."
When I started measuring out one serving (US style) it seemed small to me, but I added lots of sauce and knew my meal was 450 cal or 550 cal or whatever and was fine with it when finished with dinner. But even if I'd been hungry, which I never was, I can't imagine remaking more pasta and sauce. I would have had an apple or something.8 -
lynn_glenmont wrote: »Doing this again on Sunday. My son and I do this a couple times a month. I make the pasta and he makes the sauce. He adds in just about anything he feels like - all sorts of veggies. It really depends what is in the fridge and what he finds at the supermarket. It is always 100% AWESOME!
Oh, I need one of those racks! Is that something you bought or something you made?
I've made pasta from scratch about three times in my life, all the last year to 18 months. Hand-cut with a knife or pizza slicer, and then draped on clean dish towels over chair backs. I've been thinking about getting one of those hand-held rolling cutters that cuts about five strips at once (I really hate kitchen appliances that are only good for one thing, so I'm resistant to the idea of buying an actual pasta rolling machine). But I think the rack would actually be more useful. It looks like top bar comes off, so it could be stored in a fairly small space?
I picked it up at the Pennsylvania Macaroni Company in Pittsburgh (also where I purchase my flour for the pasta).
I have both types of pasta gadgets for my Kitchenaid mixer. They are simply awesome!2 -
lynn_glenmont wrote: »Doing this again on Sunday. My son and I do this a couple times a month. I make the pasta and he makes the sauce. He adds in just about anything he feels like - all sorts of veggies. It really depends what is in the fridge and what he finds at the supermarket. It is always 100% AWESOME!
Oh, I need one of those racks! Is that something you bought or something you made?
I've made pasta from scratch about three times in my life, all the last year to 18 months. Hand-cut with a knife or pizza slicer, and then draped on clean dish towels over chair backs. I've been thinking about getting one of those hand-held rolling cutters that cuts about five strips at once (I really hate kitchen appliances that are only good for one thing, so I'm resistant to the idea of buying an actual pasta rolling machine). But I think the rack would actually be more useful. It looks like top bar comes off, so it could be stored in a fairly small space?
I picked it up at the Pennsylvania Macaroni Company in Pittsburgh (also where I purchase my flour for the pasta).
I have both types of pasta gadgets for my Kitchenaid mixer. They are simply awesome!
Thanks for the info!0 -
Dinner! And yes, I did have seconds (I also ran 14 miles this morning).
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kshama2001 wrote: »Here are some more pasta and veg recipes:
Cabbage Balushka (Cabbage and Noodles) is Hungarian, and I have made it, and we liked it: https://www.allrecipes.com/recipe/220717/cabbage-balushka-or-cabbage-and-noodles/
Was going to make Cottage Noodles and Cabbage tonight but didn't have as much cabbage as I thought. Is probably some sort of Eastern European traditional dish as I see references to Polish and Ukrainian grandmothers having made the same. https://www.allrecipes.com/recipe/24358/cottage-noodles-and-cabbage/just_Tomek wrote: »I am Polish. The first dish we make is with wide noodles like pappardelle and cabbage and we call it "lazanki".
The second dish we make it with spaghetti and cottage cheese. Stupid easy to make as its only really prep the noodles and mix in cottage cheese. I dont think that actually has a name.
I finally made Cottage Noodles and Cabbage tonight. Added kielbasa and called it a meal rather than a side. I really liked it!1 -
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Looks yummy. Can you share the recipe?Mexicangreensalsa wrote: »
My dinner last night. One serving (60 calories) of low calorie pasta a bigger serving than regular pasta. I do not miss regular higher calorie pasta. I would rather have a large bowl or plate! I have been buying this ever since I saw it posted about on these forums.
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Replace pasta with spaghetti squash and get TONS more for one serving!3
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Mexicangreensalsa wrote: »trisH_7183 wrote: »
Looks yummy. Can you share the recipe?Mexicangreensalsa wrote: »
My dinner last night. One serving (60 calories) of low calorie pasta a bigger serving than regular pasta. I do not miss regular higher calorie pasta. I would rather have a large bowl or plate! I have been buying this ever since I saw it posted about on these forums.
No recipe! Just pasta topped with herb butter and grilled chicken!
Thank you.I also prefer real pasta.Red sauce isn't a fav,so,not a problem.
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Mexicangreensalsa wrote: »
My dinner last night. One serving (60 calories) of low calorie pasta a bigger serving than regular pasta. I do not miss regular higher calorie pasta. I would rather have a large bowl or plate! I have been buying this ever since I saw it posted about on these forums.
I’d love to know what kind of low calorie noodles those are please.Replace pasta with spaghetti squash and get TONS more for one serving!
Yup so good. I prefer zucchini and squash, I enjoy the sweetness more.2 -
I house sat for my mum last weekend and she only had quick cook fusilli twists in her cupboard. Not only do they cook quicker as they're much thinner, but they look like loads more on the plate!0
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I could't resist! I'm leaving for the States tomorrow morning--no internet on the farm in Minnesota. My husband is telling me all the foods I'll be missing while gone.2 -
Does he think there are no mussels in the States? Fresh mussels are the least expensive shellfish item in the seafood case at Krogers in Cincinnati. Fix them with butter and garlic regularly.0
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