![]() They are easy to make, light, naturally low-carb, and gluten-free, and they’re a great way to get kids to eat vegetables! They are also versatile and go together so well with pretty much any recipe. But thankfully there are many alternatives out there if you want to ditch the gluten or the carbs, or just have healthier options (for example we like Chickapea Organic pasta).Īmong all the ones I tried, zucchini noodles remain my favorite. Or at least, traditional wheat pasta is not. And if you think of Italy, you cannot not think of a delicious, big plate of spaghetti!Įven though pasta has never been my favorite dish, I’ve always enjoyed a nice plate of spaghetti with some fresh homemade tomato sauce, basil and parmesan cheese, or even a good spaghetti carbonara (with pancetta and eggs).īecause now I don’t consume grains as part of my regular diet, pasta is not an option anymore. If you’ve been following along, you might know that I’m originally from Italy. Zucchini noodles, also known as “zoodles” are the perfect alternative to wheat spaghetti and make a brilliant base for many healthy, gluten-free, and low-carb pasta recipes. You can leave the potatoes out if you’re looking for a low-carb or keto version! Zucchini noodles: a healthier, low-carb, grain- and gluten-free alternative to pasta Zucchini noodles marry just perfectly with pesto and I also added some boiled potatoes to this fresh side dish, adding a different texture and extra richness. Garlic-free pesto has all the wonderful taste of basil and even more! ![]() Even though garlic is considered a key ingredient of pesto, you can leave it out if you don’t like it or if you find it hard to digest. I also don’t always add garlic to my pesto. Walnut pesto has a more nutty and full taste than pine nut one, and I can say I love it even more. This time I used walnuts because that’s what I had around (and they are also much more affordable than pine nuts!). ![]() For example, the original recipe calls for pine nuts, but you can use pretty much any kind of nuts. The other thing I like about pesto is that is actually pretty customizable. Yes, of course, I’m Italian! Pesto is so tasty, rich, yet fresh, simply delicious. I’m so happy I got to grow so much basil because it is one of my favorite herbs, and it’s always so hard to find good (and affordable) basil to buy around here.īesides ading basil to pretty much everything these days, I love making pesto. Tomato: Tomatoes are a good source of several vitamins and minerals, such as vitamin C, potassium, vitamin K and folate.Another thing I’ve been very successfull at growing this year is basil. It contains high amounts of carotenoids, vitamin C, vitamin K, folic acid, iron and calcium. Spinach: is an extremely nutrient-rich vegetable. By comparison, a 2-cup serving of wheat pasta contains approximately 90 grams of carbohydrates.Īvocado: 1/3 of a medium avocado has about 80 calories and contributes nearly 20 vitamins and minerals, making it a great nutrient-dense food choice! Avocado adds rich and creamy dimension to the sauce. Zoodles: A medium zucchini provides about 30 calories, 6 grams of total carbohydrates and 2 grams of fiber, which works out to only 4 grams of net carbs. You will be weirded out by adding mashed avocado to a hot pan but trust me. ![]() I replaced pasta with zoodles because lord knows this meal needed some vegetables and adding some heart healthy fat to the sauce helped this dish out a lot. However, often times I craved veggies after eating it and wanted to make it a fun at home weeknight recipe! Anyways, I loved the steak gorgonzola pasta, which is basically the richest, creamiest pasta dish on earth. I was a server at Olive Garden through grad school (judge me, whatever). Don’t knock this version of healthy steak gorgonzola zoodles, before you try it! Alright, real talk. ![]()
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