Who says you have to give up pasta, which is high in calories, when you can make zucchini versions that are supposed to be much healthier and tastier? These low-calorie recipes will become your new vice.
Debates about whether pasta is a healthy or unhealthy food, they didn't get an epilogue. Advocates of low-fat foods carbohydrates are sure to from their diet had to eliminate OH, on the other hand nutritionists they say that a diet without OH is an unhealthy trend, na which we must have forgotten.
What puts pasta on the list of "unhealthy" ingredients is theirs high glycemic index – that means yours digest quickly and you are after hungry again in a very short time due to a drop in sugar levels. They are also supposed to have pasta little fiber, which are otherwise considered to have many positive properties for your body. Of course, this does not mean that you should exclude pasta from your diet, say nutritionists. The key is balance, so what are your other meals during the day.
A bowl of pasta won't change your body, but if that doesn't convince you, you can make your own zucchini pasta, which are low in calories and will fill you up for a long time.
THESE ARE RECIPES FOR ZUCCHINI PASTA:
Fajita pasta
Ingridients
- 2 zucchini (spiralized)
- 500 g chicken breast (cut into strips)
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon paprika powder
- 1 teaspoon of salt
- ⅓ tablespoon of pepper
- ¼ cup olive oil
- 1 tablespoon garlic (minced)
- 1 garlic (cut into strips)
- 1 red, orange and green bell pepper (cut into strips)
- lime
Preparation
In a small bowl, combine the chili, cumin, garlic powder, paprika, salt, and pepper. Mix the ingredients well.
In a large bowl, combine the garlic, onion, peppers and oil. Mix the ingredients well and add minced garlic. Add the spice mixture you prepared to the chicken and mix everything well. If you have time, you can wait 30 minutes for the chicken to marinate.
Fry the ingredients in a heated pan until the chicken is cooked and the vegetables are soft. Add the zucchini to the ingredients, mix well and set aside after two minutes of cooking. Sprinkle lime over pasta and serve warm.
Pasta with garlic and parmesan
Ingridients
- 1 tablespoon of butter
- 2 cloves of garlic (minced)
- 115 g of cream cheese
- 3 tablespoons of milk
- Parmesan cheese (add to taste)
- 4 zucchini (spiralized)
- salt and pepper
- Cherry tomato
Preparation
Melt the butter in a pan over medium heat on the stovetop. Fry the garlic and then add the cream cheese and milk. When the ingredients are combined to the point of forming a sauce, add the zucchini and mix everything well.
After a few minutes, add the Parmesan to the pasta and mix everything well so that the cheese melts and the zucchini softens. Serve warm and garnish with cherry tomatoes.
Pasta with tomato sauce
Ingridients
- 2 tablespoons of olive oil
- 3 zucchini (spiralized)
- 1 teaspoon paprika powder
- 1 garlic (finely chopped)
- 4 cloves of garlic (minced)
- 2 cups crushed tomatoes (or canned sauce)
- ¼ cup water
- ¼ tablespoon fresh thyme
- ½ cup cream
- grated Parmesan cheese
- salt and pepper
Preparation
Fry the onion and garlic in oil in a heated pan (1 minute). While the ingredients are frying, add paprika, salt and tomatoes. Pour the ingredients with water and mix them for a while. Add thyme, paprika and salt as needed. When the ingredients are well combined, add more cream.
Add the zucchini to the sauce and mix everything well. Reduce the temperature of the hob and cook the pasta for a while. Serve them warm and sprinkle with Parmesan cheese.
