Now you can have your pasta and eat it, too! Al Dente has a full line of low carb pastas that taste amazing. They're called Carba-Nada and they're all natural, high in fiber and protein, and low in fat and carbs.
Just take a look at the label:
|Low carb, delicious AND it cooks in 5 minutes!|
Guilt-free pasta - now that's what I'm talking about!
This pasta is excellent tossed with a little olive oil and fresh garlic, or with any of your favorite ingredients. One of my (many) favorite ingredients is asparagus and I just happened to have picked up some beautiful thin organic asparagus at the farmer's market yesterday.
|fresh organic asparagus diced small|
Combined with one of my other favorite ingredients, sun-dried tomatoes, makes for a great pasta dish.
|I like these sun-dried tomatoes (not packed in oil).|
They're much easier to chop when they're dry.
|diced fresh organic asparagus and chopped sun-dried tomatoes|
To these I added some spicy Italian sausage, a light and creamy tomato sauce (the creamy part comes from adding fat-free Greek yogurt), the low carb pasta and topped it off with my favorite Parmigiano Reggiano. If that's not perfect, I don't know what is.
My Perfect Pasta dish is:
- low carb
- high in protein and fiber
- full of rich flavor
- quick and easy to make (less than 30 minutes, including prep)
What more could you ask for?
|Yummy "Perfect Pasta"!|
1 10-ounce bag Al Dente Carba-Nada Roasted Garlic Fettuccini Noodles, prepared according to package
1 bunch fresh organic asparagus (the thinner the better), diced small
3/4 cup chopped sun-dried tomatoes
3 large links hot Italian sausage, removed from casing (or you can use chicken sausage cut in small pieces like the one I used here)
1 26.46-ounce box of Pomi Marinara Sauce (or use your favorite brand of marinara)
1/2 cup 0% plain Greek yogurt (I like Chobani)
grated Parmigiano-Reggiano cheese
Heat a large skillet to medium-high and add the sausage. Break up with your spatula as you cook for approximately 5-10 minutes or until sausage is fully cooked.
|I love this sausage, but any spicy Italian sausage will do.|
Next add the asparagus and sun-dried tomatoes, plus a dash of salt and fresh cracked pepper (just enough to season the veggies you're adding).
Stir and cook for approximately 2 minutes then add the marinara sauce and cook a couple more minutes until warmed through.
Next add the Greek yogurt and stir until creamy.
Last, add the cooked pasta and toss together with the sauce.
Top with grated Parmigiano Reggiano cheese and enjoy!