Guilt Free Pasta
One of the biggest issues with eating pasta is rather than treating it as a main, many treat a heavy pasta dish as a “side”. Add in garlic toast, thick layers of baked cheese, calorically dense sauce, and a big chunk of meat, the calories in the single meal may exceed the needs of the entire day.
I recently discovered this fiber-based pasta (and rice) alternative, called “miracle noodles”. There is ample fiber and 0 calories in 200 g. By comparison, 200 g of typical pasta may have 250-260 calories. This is a “side dish” portion, although often the portions in restaurants and at home are 4-5 times, or more, by volume.
What you’ll need:
- Fiber-based no calorie pasta alternative
- Sundried tomatoes
- Kalamata (or your favourite) olives
- Manchego or pecorino, sheep cheese
- Fresh parsley
- Olive oil
- Salt and pepper
- Eggs (optional)
This is a very simple preparation (under 10 minutes).
1. Wash and dice the parsley. I only used 1/3 or so of the parsley here.
2. Grate a small amount of cheese.
3. Rinse off the oil from 4-6 slices sundried tomatoes and put aside with 4-6 pitted kalamata olives.
4. Bring a small pot of water to a boil, while warming a frying pan under medium heat with no oil on pan. Pan needs to be dry.
5. When the water boils, add the “pasta” substitute. Boil for 2 minutes and then drain. Quickly start hot water boiling again.
6. Make sure all the moisture has been shaken off the “pasta” and add to the warmed frying pan. Let “dry out” for 30-45 seconds, and then add the parsley and 1 tbsp of extra virgin olive oil.
7. Add sheep cheese, sundried tomatoes, and olives.
8. Add salt and pepper to taste.
9. Mix/Fold the “pasta” and other ingredients for ~2 minutes as the water is coming to a boil.
10. Gently crack an egg into the boiling water. Plate your “pasta” and watch as the egg whites start to solidify. As soon as they turn solid instead of a gel like substance, scoop the egg out and rest on top of your pasta. I personally like cracking the egg, as the yolk from the poached egg acts as a “sauce”.
All in all, it is passable as “pasta”, and with the right seasoning can be quite enjoyable.