Low-carb / Gluten-free Pasta Ideas
Have you ever found yourself craving a nice big plate of spaghetti, or perhaps a big piece of lasagna, hot from the oven? Your mouth begins to water at the though, but then you remember that you can't have pasta anymore....
Have you ever found yourself craving a nice big plate of spaghetti, or perhaps a big piece of lasagna, hot from the oven? Your mouth begins to water at the though, but then you remember that you can't have pasta anymore. Your dreams of eating these Italian delights vanish in a moment.
This is a common problem in today's world. Many people find themselves under various dietary restrictions--gluten-free, carb-free, etc. If you are one of the estimated 29% of Americans who call themselves "gluten free," then you may have resigned yourself to never eating pasta again.
I too have found myself wishing for pasta. Most of my family is currently on a very low-carb diet, designed to lower blood sugar and provide a healthier way of life. But sometimes it is very hard to deny myself yummy carb-filled food. I've often wondered why the best foods are so bad for us! But try as I might to struggle against these dietary restrictions, the fact remains: Carbs and gluten in excess is not a healthy way to eat, and many people need to live the rest of their lives without certain foods.
But there is hope! There is still a way to enjoy some of these dishes, without buying overpriced gluten-free pasta. Try these delicious low-carb/gluten-free pasta
No Noodle Lasagna
(Recipe taken from Linda's Low Carb Menus and Recipes)
Serves 8 - 12 portions.
- 2 pounds ground beef
- 15 ounces ricotta cheese
- 1 clove garlic, minced
- 2 eggs
- 1 teaspoon Italian seasoning
- Pinch parsley, chopped
- Salt & pepper
- 8 ounces mozzarella cheese, shredded
- 15 ounce can tomato sauce
- 1/2 cup shredded parmesan cheese
- 28 ounces zucchini
- Brown the hamburger with the garlic in a frying pan; drain the fat.
- Season with salt and pepper.
- Stir in the tomato sauce and Italian seasoning.
- Beat the eggs with the ricotta; add a little salt and pepper and the parsley.
- Thinly slice the zucchini lengthwise about 1/8" thick; do not peel.
- Grease a 9 x 13" baking pan.
- Layer everything in this order: 1/3 of the zucchini, salt and pepper, 1/2 of the meat sauce, 1/3 of the zucchini, salt and pepper, all of the ricotta, 1/2 of the mozzarella and parmesan, 1/3 of the zucchini, salt and pepper, the rest of the meat sauce, the rest of the cheeses.
- Bake at 325º for 45 minutes to an hour until bubbly and the zucchini is cooked well.
To begin, select a spaghetti squash from your grocery store (the size of the squash will depend on the size of the group you're feeding). Then take the squash home. ;)
- one spaghetti squash
- Place the squash on a baking sheet, and preheat the oven to 425 degrees F.
- Before you put the squash in the oven, take either a sharp knife or a fork and puncture the squash in several places. This will allow hot air to escape during baking.
- Bake at 425 F for 1 hr.
- When the squash is finished baking, let it cool for 10-15 min.
- Then, cut it open (lengthwise will give you the longest "noodles") and scoop out the squash. Be sure to remove the seeds before serving.
- Now, just top with your favorite spaghetti sauce or pesto and enjoy a delicious low-carb gluten free meal.
Your family and friends will be amazed at this ready-made pasta in a vegetable!
For more low-carb recipes, contact us. We are always happy to help you learn how to live a healthy lifestyle....While still enjoying delicious home cooked meals!