Vegetable pasta

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trgirl308

Joined: Dec 10
Posts: 8

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Posted: 16 Dec 2010, 09:00
I am wondering if anyone knows or has some insight into vegetable pasta. I thought it was a better option than regular pasta, but the first ingredient is the same. Other than nutrition facts though I can't seem to find any other info and I'm not very good at interpreting and comparing nutrition labels.

Does anyone know if vegetable pasta is a better option than regular pasta, or pretty much the same and you should just go whole wheat?
MimiMuffin

Joined: Aug 09
Posts: 269

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Posted: 16 Dec 2010, 09:05
I personally stick to whole wheat pasta and eat the vegetables WITH the pasta Smile

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k8yk

Joined: Jan 09
Posts: 4,546

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Posted: 16 Dec 2010, 10:18
It's pretty much the same. Some brands end up with a few more vitamins. I agree w Mimi, whole wheat is the best way to go, but really any pasta is fine as long as you don't eat too much Smile. I usually eat plain regular pasta these days because I like it the most. I just watch the portions.
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hottagain

Joined: Mar 10
Posts: 177

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Posted: 16 Dec 2010, 10:35
My great aunt makes veggie pasta and all she does is purees carrots, spinach or red bell pepper and adds it the pasta dough. So in that case I think it would be good, but I am pretty sure most bought veggie pastas would have a small amount of veggies just to add color. If they are whole wheat or whole grain and veggie fine, really they are just to add color to a dish and look pretty, I agree though make a ragout with tons of veggies in it, way better for you. Whole veggies/fruits are better in their natural state.
MissNiss

Joined: Dec 10
Posts: 10

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Posted: 16 Dec 2010, 11:00
I highly recommend using spaghetti squash in place of pasta. Saves tons of calories, and ups the fiber. You barely even notice the difference either, once you put on the sauce. I like to add sauce, sprinkle with parmesean cheese, then broil for a few minutes. YUM!!
"whether you think you can or you can't, you're right."
vanessa896

Joined: Jun 10
Posts: 267

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Posted: 16 Dec 2010, 11:15
You guys area making me soooooooooo hungry Smile
trgirl308

Joined: Dec 10
Posts: 8

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Posted: 16 Dec 2010, 21:12
I figured it was a giveaway when the box didn't advertise that it was a serving of vegetables... I do like spaghetti squash, I guess I'll stick to that when it is in season and whole wheat the other times... pasta is just such an easy thing to cook in advance and bring to lunch!
k8yk

Joined: Jan 09
Posts: 4,546

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Posted: 16 Dec 2010, 22:00
This thread convinced me to have pasta with veggies for dinner Smile
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Hermiones...

Joined: Jul 10
Posts: 406

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Posted: 16 Dec 2010, 22:51
I really like Barilla Plus pasta. Lower carb, extra protein and no "gritty-ness" like some whole wheat pastas. Also note that in reading up on low glycemic dieting, the advice is to eat pasta al dente because it is lower glycemic when it is not cooked so much. I love to eat pasta with spinach, artichokes, cherry tomatoes, and walnuts, with a little parmesan cheese. Yum.
mouse4

Joined: Jul 10
Posts: 101

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Posted: 17 Dec 2010, 07:32
I agree with Hermoines..the Barilla Plus is good - and now Ronzoni came out with one too - costs a little less than the Barilla.

I asked for the pasta attachment for my stand mixer for Christmas. If I get one, I am going to try my hand on making my own whole wheat, flax seed, and other whole grain pastas. It's worth a shot! And hey - maybe I will try adding some spinach or other veges for color and texture.
katyface

Joined: Jul 10
Posts: 13

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Posted: 17 Dec 2010, 08:25
When I first saw the title of this post I was going to suggest spaghetti squash, but you guys beat me to it! Gawd, I'm hungry now!
fawkesmom

Joined: Feb 10
Posts: 293

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Posted: 17 Dec 2010, 21:18
I've found that another good pasta substitute is sauteed spinach. I cook it up with lots of garlic, herbs, and a little olive oil and then pour a bunch of tomato sauce on it. I've even added vegetarian meatballs too it. I guess real meatballs would work too for all you meat eaters Smile
Hermiones...

Joined: Jul 10
Posts: 406

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Posted: 17 Dec 2010, 23:46
I use spinach a lot as well to create a bed for all kinds of sauces and proteins. Also, I use hulled barley instead of pasta for many preparations I might eat with pasta -- shrimp, italian turkey sausage, etc. -- mixed with roasted tomatoes, onions, spinach, zucchini, asparagus, etc. A half cup of hulled barley is under 100 calories and better nutrition than pasta. I substitute these one-bowl meals for all those hearty cassaroles that are so satisfying in winter, but really wreck the diet.
staceybessme...

Joined: Aug 14
Posts: 4

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Posted: 28 Aug 2014, 10:32
I've been on a veggie diet and finding a creative and fun way to eat them gets difficulty after a week but then I found a little gadget to make veggies into pastas! Woot. Check it out http://www.amazon.com/gp/product/B00K1U9Y56/ - love this little tool.
activeash

Joined: Dec 13
Posts: 35

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Posted: 29 Aug 2014, 10:00
If you make your own veggie pasta it will be a whole lot healthier Smile My really good friend is vegan and made zucchini pasta with 'alfredo pesto sauce' but there was no creme in it at all. It was from ground cashews with fresh pesto in it. yummm Smile She uses her spiralizer to make the pasta..it's served cold but still so good.
marissastewa...

Joined: Jul 13
Posts: 23

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Posted: 29 Aug 2014, 12:20
You can also use a mandoline to slice zucchinis (I wonder if butternut squash would work too?) to make a "wide-noodle pasta".
"Discipline is remembering what you want."
Hermiones...

Joined: Jul 10
Posts: 406

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Posted: 29 Aug 2014, 20:44
I've gotten really good at "zucchini lasagna." I get big zucchinis -- well not giant but large -- and make long thin slices that serve instead of noodles. Also, since I have to go lactose free, I drain lactose free cottage cheese and then run it through the food processor with fresh parsley. I layer the zucchini, then the whipped cottage cheese, then a good low-fat/low-cal tomato basil sauce, then a layer of Finlandia heavenly light lactose free swiss (at Trader Joe) -- this really comes out great. I made it for my Mom in her last year because she couldn't eat dairy and I make it for myself now. it's really good.
wholefoodnut

Joined: Jul 12
Posts: 1,240

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Posted: 29 Aug 2014, 22:01
You can also substitute eqqplant for the noodles in lasagna. Quinoa pasta, buckwheat, and other pastas are also good. I started making pasta awhile ago. Have a beautiful Italian hand crank machine. Still not the best at it, but getting better.

Quality, not Quantity

Jeri
justgottadoi...

Joined: Aug 14
Posts: 1

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Posted: 30 Aug 2014, 01:28
Try using Konjac. It comes as fettuccine 8 calories/100g, spaghetti 10 calories/100g, rice 10 calories/100g, lasagne sheets 8 calories/100g & noodles 8 calories/100g.
The best thing EVER for keeping you full. Rinse well and add sauce.
It is not a typo on amount of calories in this product.It is made from a vegetable called KONJAC. Its fat, gluten, sugar, dairy, soy FREE. Perfect for Vegans. The best thing you'll find in supermarkets!!!
One brand is called Slendier, google it!
Zenfreek

Joined: Aug 14
Posts: 6

      quote  
Posted: 30 Aug 2014, 10:28
I use a spiralizer (you can use a mandolin) and make noodles or spaghetti out of a zucchini.



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