You know that feeling of fatigue, guilt, and pants-button popping after you consume a plate of pasta? Let’s avoid that.
Trading out pasta can be easier than you think– after all, it’s usually more about the sauce and accoutrements than the actual pasta.
This past week, I saw some awesome pasta sauce on sale at Whole Foods, and the inner Italian in me wanted some spaghetti. I looked at the different pastas– regular, organic, gluten-free, and decided this… no matter which pasta I chose, it was still going to be a processed food and I was still going to be tired after I ate it. Then I remembered a wonderful trick for pasta cravings:
Zucchini pasta!
I dusted off my vegetable spiraler, and got to work. I think you can do the same thing with acheese grater, but the spiraler is a better band-aid free alternative. You simply cut off the end of the zucchini (local is best), and crank the lever!
I baked some chicken thighs to mix in for some protein, used Cucina Antica Tomato Basil tomato sauce, and topped it with some Nutritional Yeast, for a cheesy-parmesan-like effect. Voila!
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