Low Carb Pasta Recipes below 500 Calories
If you have as much need for regulating on the calorie intake in your meal, then for a fact it is not going to be so easy preparing a delicious meal of a dish of pasta. This happens to be so due to the fact that you will basically have so much to mind like the very pasta you will be making, the paste you will have for it and the toppings included into it. This post however gets you ease when it comes to the preparation of your desired pastas with recipes discussed which will assure you of the very taste of deliciousness you so desire with it anyway.
The calorie count for the Tropical Pesto we will discuss herein is 465 calories. These are the constituents of the recipe which you will need to have it done-2 cups of spaghetti, 6 cloves of garlic, 2 cups of loosely packed baby spinach leaves, 1 cup of firmly packed basil leaves, half a cup of Pecorino-Romano cheese you have sliced into cubes, 1/2 cup of chopped walnuts, 1/4 cup of lemon juice, 2 tablespoons olive oil, 1/4 teaspoon of lemon zest and 1/4 teaspoon salt. The first step in the preparation will see you grate the Romano cheese in the food processor for about thirty seconds to let it have a coarse texture. Still on the processor, add garlic to the grated cheese and process further till they are well-combined with the cheese. On these add the spinach leaves, basil leaves, walnuts, lemon juice, lemon zest and seasoning salt and then have these processed again until they form a thick paste. On these add, olive oil carefully and steadily and process to the point of which the components will be integrated well, the olive oil and the ingredients. The next step will be to have the cooked pasta served in a serving bowl and then it will be topped with the sauce and after then it is coated with the required toss process.
The next kind of the low carb recipes we are taking a look at is the Tomato and Beans Penne whose calorie count has been established at 460 calories. The ingredients needed for this are such as here mentioned-a cup of penne pasta, cooked al-dente, 1 1/2 cups of Italian-style diced tomatoes, 2 1/4 cups cannellini beans, 1 quarter cup of fresh spinach and 1/2 cup of crumbled feta cheese. You will need a large non-stick pan on which you will have the tomatoes and the cannellini beans mixed and brought to boil over some low-to-medium heat. The next step will be for you to have the mixture simmered for a period of about 10 or 12 minutes over a lowered heat.