Who doesn’t love pasta? I find that I’m craving it on a regular basis. Pasta can cure a headache and an empty belly and leaves me feeling EXTREMELY satisfied. On the other hand, pasta can ruin any diet. I’ve tried eating whole wheat pasta, but still feel guilty sometimes. So I’ve been searching for a different alternative and I have definitely found it!
Quinoa is a heart healthy grain that is jam packed with protein, fiber, and tons of minerals. The best thing about it is your body digests it slowly keeping your blood sugar stable and your belt buckle tight!
Even better, it’s now made into delicious stringy noodles so I can indulge without feeling guilty!
Here are some recipes for healthy pasta sauces!
Obviously Alfredo sauce isn’t going to be healthier than regular marinara, but if you are craving that creamy sauce then try this alternative recipe!
8 ounces whole-wheat fettuccine
1 tablespoon butter
3 garlic cloves, minced
2 teaspoons cornstarch
Pinch of ground nutmeg
3/4 cup low-fat, low-sodium chicken broth
3/4 cup grated Parmigiano-Reggiano cheese
3/4 cup 5% Greek yogurt
Salt and freshly ground black pepper
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package directions, 9 to 11 minutes; drain.
While the pasta is cooking, melt the butter in a large nonstick saute pan over medium heat. Add the garlic and cook until it is fragrant, about 2 minutes.
Meanwhile, combine the cornstarch and nutmeg in a small bowl. Whisk in the chicken broth until smooth. Pour the mixture into the saute pan, raise the heat, and bring the sauce to a simmer, whisking occasionally. Whisk in 1/2 cup of the cheese until it has melted. Remove the saute pan from the heat and whisk in the yogurt until the sauce is smooth.
In a large bowl, toss the cooked fettuccine with the Alfredo sauce. Season with salt and pepper to taste, if desired. Top the pasta with the remaining 1/4 cup cheese, and serve.
10.4 g fat, 336 calories
Protein: 18 g
Carbohydrates: 47 g
Cholesterol: 27 mg
Fiber: 5 g
Sodium: 745 mg
1 (28 ounce) can Italian plum tomatoes, peeled
2 teaspoons extra virgin olive oil
4 cloves garlic, minced
1 (6 ounce) can tomato paste
1 1/4 teaspoons oregano (or more, to taste)
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup fresh parsley, chopped
1 teaspoon cooking wine
1. Puree tomatoes and tomato paste in a blender or food processor.
2. In a medium saucepan, heat oil briefly, and add garlic. Saute 15 seconds, being careful not to let it brown.
3. Add pureed tomatoes, oregano, salt, pepper, and wine. Bring sauce to a boil, reduce heat, and simmer for 20 minutes.
4. Remove from heat and stir in parsley.