Turning Plain Pasta Into a Satisfying and Low-Calorie Alternative - low calorie pasta dishes restaurants

Eating regular, non-adulterated pasta can be one of the best ways to meet the body's daily carbohydrate needs, but it is certainly one of the most tedious.
In fact, carbohydrates, such as pasta, potatoes, bread and grains, are the most effective sources of energy for the body ---
About 4 calories per gram.
But over the years, they have been negatively affected as a major contributor to fat in their diet, and in fact, the rich cream sauces and ingredients that usually accompany a lot of butter and cheese will add a lot of pounds.
The fact is that a cup of cooked macaroni or spaghetti contains only about a gram of fat, with a heat of 155 to 190 calories depending on the stage of cooking (
The heat of the company is higher than the bidding)
According to the USDA Home and Garden Bulletin, about 40 grams of carbohydrates
72. nutritional value of food. (Fifty-
A daily allowance of 5 grams is recommended.
No recommended dietary allowance. )
When stressed with fresh, aromatic herbs and spices, and eaten in proportion to peeled poultry or lean beef and fish, pasta dishes can be satisfactory and at a lower price
At the same time, the calories satisfy the suggestion well.
Canned salmon is also an excellent source of quality protein and is another way to try pasta dishes ---
Whether in mushroom soup or in a warm environment
The yogurt sauce is placed on the spaghetti, or as suggested in the recipe below, stir and refrigerate with the spaghetti, tomatoes, celery and cucumbers.
Rich Cream Alternatives
Sauce based on skim milk
A base or top based on an unusual vegetable mixture.
To further reduce fat calories, sprinkle Parmesan cheese before serving instead of stirring high calories
Fat Cheese when cooking. SESAME-PINEAPPLE-
Chicken Pasta8-ounce)
Can be pineapple block, 1 tablespoon honey 1 tablespoon soy sauce 1 tablespoon chopped Crystal ginger 1 clove garlic in juice2 tablespoon sesame oil, 2 cups of cooked spiral pasta1 cup cooked chicken 2 tablespoons of green slices 2 cups of cooked broccoli flowers 1/3 cups of sweet pepper stripes 1 tablespoon sesame seeds, put in pineapple, keep 1/3
Mix juice, oil, honey, soy sauce, ginger and garlic with tight potsfitting lid.
Shake well.
Pineapple, pasta, chicken and onion.
Toss with seasoning.
Keep the lid cold for 2 hours.
Add broccoli and red pepper and stir well.
Sow seeds.
4 copies.
SALMON1 Italian salmon (10 3/4-ounce)
Mushroom soup1/2 cups plain yogurt 2 tablespoons chopped parsle2 tablespoons chopped scallions 2 tablespoons chopped green tarragon 1/2 teaspoon dried tarragon leaves 1/415-ounce)
Can salmon, drainage, skin and bones remove 4 cups of hot cooked fettuccinecomsoup soup, yogurt, parsley, leeks, scallions, tarragon, pepper and garlicquart saucepan.
Heat to sim with medium heat and stir occasionally.
Add salmon and heat.
Stir the soup and lamb slices before serving.
4 copies.
Thin or plain pasta (7 3/4-ounce)
Salmon1/3 cups of oil 1/4 cups of vinegar 1/2 teaspoon dried basil leaves, crumbled1/4 teaspoon salt1/4 teaspoon black pepper 3/4 cup chopped tomato 1/2 cup chopped celer1/2 cup chopped cucumber 1/4 cup chopped according to the packing instructions. Drain.
Drain salmon and keep 1 teaspoon of liquid.
Divided into small pieces.
Mix the reserved liquid with oil, vinegar, basil, salt and pepper.
Pour on the warm pasta. Cool.
Add salmon, tomatoes, celery, cucumber, scallions and parsley and cool down completely.
Before serving, decorate with tomato horns and sprinkle with cheese.
6 copies.
Macaroni and bean paste 1 (16-ounce)
Can the pork and beans in the tomato pot be 2 cups of cooked elbow macaroni 1 cup of diagonal slice celer1/2 cups of sliced radishes3 tbsp oil 2 tbsp chopped onion celery, radish, oil, onion vinegar, garlic and pepper.
Mix flavors for 4 hours refrigerated.
Stir before serving.
5 copies.
Nordic pasta SALAD1/3 cups of oil 1/4 cup lemon juice 1 teaspoon dry mustard1 teaspoon dill rose salt, pepper 8 oz fusilli or small-
1 cup chopped zucchini/2 cups halved cherry tomato 1/4 cup sliced green onion 1/4 cup grated Parma cheese 2 tbsp roasted sesame seeds 2 (3 3/4-ounce)
Mix the oil, lemon juice, mustard, dill, salt and pepper to taste. Set aside.
Place pasta, zucchini, tomatoes, scallions, cheese and sesame seeds in a large bowl.
Pour the seasoning on the mixture and turn it over to the coat.
Add sardines, stir gently, and refrigerate.
On the lettuce bed.
4 copies.