Low Carb Pasta Recipes below 500 Calories
The common experience by many is that preparing a delicious dish of pasta is not such a simple task even more so when you have a real concern over the calories to have in the diet. The reason for the complex is the fact that you will have all that goes into the preparation of the pasta a factor to mind such as the very pasta to make, the sauces to go with it and the topping as well. In this post we will get some of the most easy and simple recipes for doing your pasta which will be mindful of all your needs, calorie and taste included, taken into consideration.
One of these recipes we will look at for the low carb recipes is the Tropical Pesto Pasta which has a calorie value of 465 calories. The constituting parts of the recipe for Tropical Pesto Pasta are as mentioned below; 2 cups of spaghetti, cooked al-dente, 6 cloves of garlic, two cups of loosely packed baby spinach leaves, 1/2 cup of Pecorino-Romano cheese you have sliced into cubes, a cup of firmly packed basil leaves, half a cup of chopped walnuts, 1/4 cup of lemon juice, 2 table spoons of olive oil, quarter teaspoon of lemon zest and a similar quantity of salt for its seasoning. In your food processor, have your Romano cheese grated until it is to a coarse texture, one process that will probably last about thirty seconds or so. While still in the processor, add to it garlic and process one more time until it is finely mixed with the cheese. On these add the spinach leaves, basil leaves, walnuts, lemon juice, lemon zest and seasoning salt and then have these processed again until they form a thick paste. Add to these olive oil, carefully and then as well have these processed to the point where the oil is integrated into the mixture. The next step will be to have the cooked pasta served in a serving bowl and then it will be topped with the sauce and after then it is coated with the required toss process.
The other low carb recipes we will discuss herein is the Tomato and Beans Penne whose calorie count is 460 calories. The following are the ingredients necessary for the recipe-one cup of penne pasta, cooked al-dente, 3 1/2 cups Italian-kind sliced tomatoes, 2 1/4 cups of cannellini beans, 1 1/4 cup of fresh spinach leaves and 1/2 cup of crumbled feta cheese. There you will need to have a large non stick pan where you will have the ingredients, the cannellini beans and the tomatoes mixed and brought to boil over some medium heat source. The next step will be for you to have the mixture simmered for a period of about 10 or 12 minutes over a lowered heat.