Let’s face it: Pasta is pretty fantastic. It’s typically inexpensive and versatile. Fettuccine, macaroni, angel hair, ziti — whether the regular stuff or whole wheat — can keep the tummies of both omnivores and vegetarians nice and full. But what happens to someone with celiac disease or gluten intolerance or someone who is trying to control calories? Well, welcome to the pasta revolution.
Here are five different ways to have your pasta and eat it, too.
High in protein and gluten-free, quinoa pasta is a suitable substitution for the regular stuff for celiac and people with gluten intolerance. There are a few brands of quinoa pasta available at specialty stores or online, or if you’re feeling particularly adventurous, you can make your own.
Vegans and paleo dieters, rejoice. Here’s one for you, and for anyone who wants a plate of pasta with fewer calories and an extra vegetable serving. Carrot ribbons. It’s as easy as that. How awesome is it when one meal kills two birds with one stone? Oh, and you don’t need a fancy gadget to make the ribbons, either. A vegetable peeler will do. Try this yummy recipe for carrot spaghetti and see how you like it.
Why limit it to carrots? If you can julienne zucchini, then you can make zucchini noodles, and try this paleo-friendly recipe for zucchini noodles with avocado cream sauce. We had you at avocado, didn’t we?
Chia seed pasta is as hot, if not hotter, than quinoa pasta right now. Even if you’re skeptical about all the health benefits this superfood claims to offer, you can cook some up and enjoy a bowl of pasta with fewer calories than the regular stuff. There are a few brands of chia seed pasta available at specialty shops and online, and we even found a quick and simple recipe that is packed with flavorful goodness.
We do love spaghetti squash, so we’d be remiss to not include it in this roundup. Halve a medium-size spaghetti squash. In a small mixing bowl, add no more than 4 tablespoons of olive oil, 1 tablespoon of dried oregano, 1 teaspoon of garlic powder and salt to taste.
If you have time, slice up some yellow onions, and mince some garlic and throw it in there. Mix well, and then coat your squash halves thoroughly. Roast for approximately 35 to 40 minutes at 375°F. Let it cool and scrape out the "noodles" with a fork.
While it’s cooling, add 1 tablespoon of olive oil to the pan over medium heat. Throw in three cloves of garlic, minced; 2 cups of cherry or grape tomatoes, halved; 3 cups of spinach, chopped. Lower the heat. When the spinach has wilted, crumble a bit of feta over it. Mix into the spaghetti squash or serve on top — however you like. Nom immediately.