Hi ladies – ok I’m gonna cut to the chase because this is just too damn good to filibuster. I know – loose usage of the word but you get my drift.
Here’s what I’ve got for ya…
A big-ass serving of spaghetti noodles with only 35-calories, 6 grams of carbs, and 6 grams of fiber!!
Nope – I’m not talking about those annoying I’m-really-Hangry-and-this-ain’t-cutting-it “zucchini spirals” shaped like spaghetti. I never understood that one. Sure, it’s shaped like spaghetti – but munching on watery zucchini when what I really wanted a hearty plate of spaghetti was a bridge too far.
NuPasta spaghetti noodles with 35-calories, 6g carbs & fiber – are satisfying and filling!
So good – there’s no reason to eat real pasta ever again
I’m talking NuPasta. AKA konjac noodles that are amazing pasta swaps. Getting a little science-y for a quick sec – konjac noodles are made from glucomannan which is a type of fiber that comes from the root of the konjac plant. They’re about 97% water, 3% glucomannan fiber, are super low in calories and carbs. Win!
What it is and How to Use it
NuPasta brand is the konjac noodle, shaped into spaghetti, angel hair or fettuccine then water packed into a sealed container that you simply Drain, Rinse and Use just like regular pasta. The best part is the taste and texture!!
What it tastes like
I didn’t taste the noodle on its own, but I can tell you that in the Veggie Marinara dish I made (below), it acted exactly like pasta. I’d describe the mouthfeel / texture as 90% real pasta, and 10% rice noodle.
It’s got a touch of that rice noodle feel. Best of all, it had the satisfying heartiness of spaghetti, without that schlumpy feeling you get after a plate of pasta.
I made Oliver a plate – and he LOVED it, giving it the official Husband Stamp of Approval. So there ya go.
Delicious with Veggie Marinara. Packed with Fresh Veggies, Roasted Red Bell, Spinach & Basil. SO Filling!
This Skinny Veggie Spaghetti Recipe
Flat out delicious, incredibly rich and flavorful, hearty, satisfying and very healthy! This dish is packed with fresh vegetables – yellow squash, zucchini, spinach and red bell pepper, for a rich and hearty (figure-friendly) lunch or dinner.
I finish the sauce by adding in a little parmesan which adds a nice layer of richness to the dish, plus a little more at the end because……well, why not?? The spinach pumps up the vitamin factor, while the basil adds an extra level of freshness to the dish.
Per the usual – I use a few of my Smart Short Cuts, which are convenient ways to cut out time and hassle without sacrificing nutrition or flavor.
Smart Shorts Cuts:
- Garlic paste in the tube, instead of peeling & chopping
- Pre-chopped yellow onion
- Jarred Roasted Red Bell Pepper
- Pre-washed baby spinach
- Jarred Marinara Sauce, No-Added Sugar
- Pre-shredded parmesan cheese
Try it!
Low-Carb! Low-Cal! SKINNY VEGGIE SPAGHETTI (Gluten-Free)
Ingredients
- ⅓ cup Yellow Onions diced
- 1 tsp Garlic
- 1 medium zucchini diced
- 1 medium yellow squash diced
- ½ cup roasted bell pepper diced
- 1-2 handfuls baby spinach
- ⅓ cup fresh basil
- 1 jar marinara sauce no added sugar
- ⅓ cup shredded parmessan cheese
- 2 packages NuPasta Spaghetti drained and rinsed
- 1 tsp dried oregano
- red pepper flakes to taste
- salt to taste
Instructions
- Sautee onions, garlic, zucchini and yellow squash in a little olive oil until tender. Salt to taste.
- Add marinara, bell pepper, dried oregano, red pepper flakes and salt to taste. Let simmer 5 minutes.
- Add in spinash and fresh basil. Stir as spinach wilts.
- Add in NuPasta Spaghetti. Stir to combine and allow noddles to soak in the sauce.
- Stir in parmesan cheese. Plate and enjoy!
