Healthy Pasta Recipes with Low-Carb Pasta | Isolator Fitness, Inc
My Cart
Checkout Secure Checkout Secure Checkout Secure
Healthy Pasta Recipes with Low-Carb, High-Protein IsoPasta

Healthy IsoPasta Recipes

With our new high-protein, low-carb pasta, you can now enjoy pasta any day you like instead of just on cheat days!  We’ve attached some of our favorite recipes to use with our IsoPasta.

Low Carb Alfredo Sauce

Meal Prep Alfredo Sauce

With a new twist on an old classic this Alfredo Sauce is the perfect complement to your IsoPasta, turning it into a luxurious meal that’s high on flavor and low on carbs.

Servings: 12

1.9 net grams of carbohydrate per serving.

Ingredients/Shopping List:

  • 18 Tablespoons unsalted butter
  • 2 cup heavy cream
  • 3 cup Parmesan cheese — freshly grated
  • 1 1/2 teaspoon salt
  • ground white/black pepper
  • 1/2 tsp ground nutmeg

Directions:

  1. Place butter and cream in very large skillet over medium-low heat. Cook and stir until butter melts and mixture bubbles; cook and stir 2 minutes more. Stir in salt, pepper and nutmeg. Remove from heat.
  2. Gradually stir in cheese until thoroughly blended and smooth. Return briefly to heat to completely blend cheese, but do NOT let sauce bubble or cheese will become lumpy and tough

Bean Bolognese

Bean Bolognese Sauce for IsoPasta

If you need a protein kick, look no farther than this Bean Bolognese for your IsoPasta. In case the 30 grams of protein per IsoPasta serving isn’t enough for you, you’ve got an additional 14 ounces of protein packed beans loaded right into the sauce. It’s the perfect pre-workout carb and protein feast.

Servings: 12

Ingredients/Shopping List:

  • 3 (14ounce) can salad beans, (a mixture of chickpeas, kidney and pinto beans) or other beans, rinsed, divided
  • 6 tablespoons olive oil
  • 3 small onion, chopped
  • 1 1/2 cup chopped carrot
  • 3/4 cup chopped celery
  • 1 1/2 teaspoon salt
  • 12 cloves garlic, chopped
  • 3 bay leaf
  • 1 1/2 cup white wine
  • 3 (14ounce) can diced tomatoes
  • 3/4 cup chopped fresh parsley, divided
  • 24 ounces Fusilli IsoPasta
  • 1 1/2 cup freshly grated Parmesan cheese

Directions:

  1. Put a large pot of water on to boil. Mash 1 1/2 cup beans in a small bowl with a fork.
  2. Heat oil in a medium saucepan over medium heat. Add onion, carrot, celery and salt; cover and cook, stirring occasionally, until softened, about 10 minutes. Add garlic and bay leaf; cook, stirring, until fragrant, about 15 seconds. Add wine; increase heat to high and boil until most of the liquid evaporates, 3 to 4 minutes. Add tomatoes and their juices, 2 tablespoons parsley and the mashed beans. Bring to a lively simmer and cook, stirring occasionally, until thickened, about 6 minutes. Add the remaining whole beans; cook, stirring occasionally, until heated through, 1 to 2 minutes more.
  3. Meanwhile, cook pasta in the boiling water until just tender.
  4. Discard the bay leaf; sprinkle with Parmesan and the remaining parsley when serving
  5. (optional) add ground meat for more protein

Cauliflower and Brussels Sprouts Pasta Topper

Meal Prep IsoPasta Topper Cauliflower and Brussels Spouts

If you prefer pasta that’s light on sauce but heavy on flavor than this is the dish for you. The robust flavor of brussels sprouts combined with the tame taste of cauliflower is expertly blended together to create an IsoPasta topping that’ll quickly become a weekly favorite.

Servings: 12

Ingredients/Shopping List:

  • 2 pounds of Penne IsoPasta
  • 1 1/2 medium head cauliflower, cut into florets
  • 24 ounces Brussels sprouts, trimmed and halved
  • 3 medium red onion, cut into 1/2-inch wedges
  • 6 sprigs fresh thyme
  • 12 tablespoons olive oil
  • kosher salt and black pepper
  • 6 ounces grated pecorino, plus more for serving

Directions:

  1. Heat oven to 450° F. Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain the pasta and return it to the pot.
  2. Meanwhile, on 2 large rimmed baking sheets, toss the cauliflower, Brussels sprouts, and onion with the thyme, 6 tablespoons of the oil, and 1 ½ teaspoon each salt and pepper. Roast, tossing the vegetables once and rotating the sheets halfway through, until golden brown and tender (DO NOT CHAR, vegetables will get dry), 15 to 20 minutes.
  3. Add the vegetables, pecorino, ½ cup of the reserved cooking water, and the remaining 2 tablespoons of oil to the pasta and toss to combine. Serve sprinkled with additional pecorino
  4. (optional) add some low sodium bacon for some extra bam

Creamy Penne Pasta with Vegetables

Meal Prep Creamy ISOPASTA

This dish expertly combines the nutrition of vegetables with the comfort associated with that creamy taste, to create a creamy IsoPasta dish that satisfies any pasta lovers dream.

Servings: 12

Ingredients/Shopping List:

  • 3 bags Penne IsoPasta
  • 3 zucchini, diced
  • 3 yellow squash, sliced
  • 3 yellow onion, diced
  • 9 cloves garlic, minced
  • 36oz organic greek yogurt
  • 12 oz raw goat cheddar, shredded
  • sea salt & fresh cracked pepper
  • several leaves of kale, torn into tiny pieces

Directions:

  1. In a large pot with hot water, cook your pasta according to the directions on the bag.
  2. While your pasta is cooking prepare your sauce. In a medium skillet over med-high heat add 3/4 cup water, minced garlic, diced onion, yellow squash, zucchini, a pinch of sea salt, and pepper and cook for several minutes until soft. Using water eliminates the need for oil or butter. You’ll still have the same great taste but without the added fat! If the pan starts to get dry, simply add more water. Continue to cook for about 10mins or so until veggies get very soft and start to dissolve. If your picky eaters are sensitive to texture, you could also use an immersion blender or food processor to blend.
  3. In a large mixing bowl combine the cooked veggies with the kale, greek yogurt and shredded goat cheddar, adding sea salt and pepper to taste as needed.

Fresh Tomato Sauce

Meal Prep Fresh Tomato sauce for ISOPASTA

Stop buying tomato sauce and ruining your diet with it’s sugar content and added sodium. Learn to easily make a fresher version, that’s better for you and tastes incredible to spread atop your next IsoPasta dinner.

Servings: 12

Ingredients/Shopping List:

  • 36 ounces Fusilli IsoPasta
  • 4 1/2 pounds beefsteak tomatoes, quartered
  • 6 tablespoons extra-virgin olive oil
  • 3 clove garlic, chopped
  • kosher salt and black pepper
  • 1 1/2cup fresh basil, chopped
  • 3/4cup grated Parmesan

Directions:

  1. Cook the pasta according to the package directions. Drain the pasta and return it to the pot.
  2. Meanwhile, in a food processor, puree the tomatoes, oil, garlic, 2 teaspoon salt, and 1 teaspoon pepper.
  3. Toss the pasta with the tomato sauce and half the basil. Sprinkle with the Parmesan and the remaining basil just before serving.

IsoPasta Fusilli with Watercress, Cherry Tomatoes, and Feta

Meal Prep High Protein ISOPASTA Fusilli

With only one taste, it will be undeniably clear that the savory flavors of this IsoPasta complement each other so magnificently that there is no need for additional oils or sauces to be used in the recipe.

Servings: 6

Ingredients/Shopping List:

  • 48 ounces Fusilli IsoPasta
  • 6 cup crumbled reduced-fat feta cheese
  • 12 pints cherry tomatoes, halved
  • 18 cups watercress leaves (from 2 small bunches)
  • 1 1/2 teaspoon black pepper

Directions:

  1. Cook pasta according to package directions. Place the cheese in a large bowl; top with the watercress. Before draining the pasta, take 1 1/2 cup of the cooking water from the pot and pour it over the watercress. (Watercress will wilt slightly and cheese will get soft.) Place the tomatoes in a colander. Drain the pasta over the tomatoes for a super-quick blanch. Toss with the watercress and cheese; sprinkle with pepper and serve.

Garlic Asparagus and Pasta with Lemon Cream

Meal Prep Garlic Asparagus and Pasta with Lemon Cream ISOPASTA

The spicy bite of garlic asparagus meets the tangy tartness of lemon cream in this delectable IsoPasta dish that you’ve got to taste to believe. Adding salmon to the mixture guarantees a house favorite.

Servings: 12

Ingredients/Shopping List:

  • 24 ounces IsoPasta Penne
  • 6 cups asparagus spears cut into 2-inch pieces
  • 24 baby sunburst squash and/or pattypan squash, halved (12 ounces)
  • 6 cloves garlic, minced
  • 3 tablespoon margarine or butter
  • 1 1/2 cup whipping cream
  • 6 teaspoons finely shredded lemon peel

Directions:

  1. Cook pasta according to package directions; drain. Return pasta to saucepan.
  2. Meanwhile, in a large skillet cook asparagus, squash, and garlic in hot margarine for 4 to 5 minutes or until vegetables are crisp-tender, stirring frequently. Remove with a slotted spoon and add to pasta.
  3. Combine whipping cream and lemon peel in skillet. Bring to boiling. Boil for 4 to 5 minutes or until mixture is reduced to 1 cup. To serve, pour cream mixture over pasta mixture; toss gently to coat.
  4. (tip) Goes well with salmon

Kale and Cannellini Bean Sauce

Healthy Kale and Cannellini Bean Sauce for IsoPasta

This dish is the perfect solution to the winter time blues. When you’re freezing from the inside out warm yourself with this protein packed Kale and Cannellini Bean Sauce over a hearty portion of IsoPasta to melt away the cold.

Servings: 12

15g protein per serving

Ingredients/Shopping List:

  • 6 cloves garlic, minced
  • 3 lb. kale, chopped finely
  • Salt to taste
  • 3 tsp. red pepper flakes
  • 3 (14oz). can cannellini beans
  • 1 1/2 cup chicken broth
  • Nonstick cooking spray

Directions:

  1. In a large skillet with nonstick cooking spray, saute garlic for two minutes over medium heat. Add kale, salt and red pepper flakes and saute about eight more minutes, or until kale is well wilted and tender.
  2. Drain and rinse beans, then add to kale mixture along with broth and pasta, stirring to combine
  3. (optional) if you would like it to be more like a sauce, mash the beans and mix with broth before combining with kale.

Low Carb Meat Sauce

Meal Prep Meat Sauce

Pass on the prepackaged meat sauces from your grocery store and opt for this healthier, tastier version freshly made at home. Pour this recipe over your IsoPasta to skip out on the added sugars and sodium from store bought varieties of meat sauces, while you pick up the protein intake.

Servings: Approx. 8 quarts

7.8 net grams of carbohydrate per 1/2 cup serving.

Ingredients/Shopping List:

  • 10 pounds lean 90% Fat ground beef
  • 12 small onions, chopped
  • 2 Large carrots, chopped
  • 1/2 cup olive oil
  • 4 to 5 tablespoons minced parsley
  • 2 (15-ounce) can no sugar added tomato purée
  • 2 (8-ounce) can no sugar added tomato sauce
  • 3 cups chicken both
  • salt and pepper to taste

Directions:

  1. In an 16-quart or 2 8-quarts stock pan/s, sauté chopped onions and carrots in olive oil until limp but not brown. Stir in minced parsley and let it go a bit.
  2. Transfer all to a big bowl and set aside. Brown ground beef in the pot in 2-pound batches, transferring to the bowl of vegetables. Add tomato purée, tomato sauce, and chicken stock to the pot and stir to loosen the good stuff stuck to the bottom.
  3. Return everything to the pot and simmer, uncovered, about 30-40 minutes. Season to taste with salt and pepper. Cool to room temperature, then package in 2- or 3-cup freezer containers. Date, label, and freeze.

Mushroom Bourguignon

Meal Prep Mushroom Bourguignon Sauce

An excellent remake on a meaty classic, this mushroom bourguignon bundles all the taste of indulgence while leaving out the weight of the beef. It also cuts down on cooking time from 3 hours to less than an hour, making it a perfect contender for quick meal preps.

Servings: 12

Ingredients/Shopping List:

  • 6 tablespoons olive oil
  • 6 tablespoons butter, softened
  • 6 pounds cremini mushrooms, in 1/4-inch slices (can use portobello but have a different nutrition content)
  • 1 1/2 carrot, finely diced
  • 3 small yellow onion, finely diced
  • 6 cloves garlic, minced
  • 3 cup full-bodied red wine
  • 6 cups beef broth
  • 6 tablespoons tomato paste
  • 3 teaspoon fresh thyme leaves
  • 4 1/2 tablespoons all-purpose flour
  • 3 cup pearl onions, peeled
  • Sour cream and chopped chives or parsley, for garnish

Directions:

  1. Heat 3 tablespoon of the olive oil and 3 tablespoon of butter in a medium Dutch oven or heavy sauce pan over high heat. Sear the mushrooms until they begin to darken, but not yet release any liquid — about 5 minutes. Remove them from pan.
  2. Lower the flame to medium and add the rest of olive oil. Toss the carrots, onions, thyme, a few good pinches of salt and a several grinds of black pepper into the pan and cook for 10, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute.
  3. Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half. Stir in the tomato paste and the broth. Add back the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. Add the pearl onions and simmer for five minutes more.
  4. Combine remaining butter and the flour with a fork until combined; stir it into the stew. Lower the heat and simmer for 13 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.
  5. To serve, spoon the stew over a bowl of IsoPasta, dollop with sour cream (optional) and sprinkle with chives or parsley.

Newburg Sauce

Meal Prep Seafood Newburg

The thickness and creaminess of this Newburg sauce makes it a perfect solo topping to IsoPasta in the colder winter months. During the warmer months it can be paired with seafood to create an appetizing seasonal dish.

Servings: 4

18.5 net grams of carbohydrate per serving

Ingredients/Shopping List:

  • 2 cup sweet butter
  • 1 cup straight sherry
  • 8 teaspoons chopped shallots
  • 1 teaspoon paprika
  • 8 cup heavy cream
  • 16 egg yolks

Directions:

  1. In a double boiler, melt butter, add sherry, shallots, and paprika, stirring constantly until shallots are tender.
  2. Add cream and well-beaten egg yolks, stir quickly with wire whisk until sauce has thickened.
  3. Serve at once.
  4. goes great with seafood

No-Cook Avocado Sauce with Vegetables

No Cook Avocado Sauce Meal Prep ISOPASTA

Made from all fresh ingredients and without meat or cheese this dish is one of the most succulent and healthy options to use to top your IsoPasta. It’s also one of the easiest to create, since there’s no actual cooking involved. This meal will impress your family and friends with minimal effort.

Servings: 12

Ingredients/Shopping List:

  • Salt
  • 36 ounces IsoPasta Fusilli
  • 12 medium carrots, coarsely grated
  • 3 cup frozen peas
  • 9 large garlic cloves
  • 6 avocados halved and pitted
  • 3 teaspoon dried basil
  • 3/4 cup juice from a large lemon
  • 3 tablespoon extra-virgin olive oil
  • Grated Parmesan cheese

Directions:

  1. Bring about 5-6 quarts of salted water to a boil in a soup kettle. Using times on package as a guide, add IsoPasta Fusilli and cook, partially covered and stirring frequently at first to prevent sticking, until just tender. Add carrots and peas to the boiling pasta the last few minutes of cooking. Reserving 1 cup of the pasta water, drain Fusilli and return it to the pot.
  2. Meanwhile, mince garlic in a food processor. Add avocados and basil; process until smooth. Add lemon juice, olive oil and a sprinkling of salt; process until smooth.
  3. Add sauce and enough pasta cooking liquid to the Fusilli to create a light, creamy sauce; toss to coat. Serve with Parmesan cheese, if desired.

Kale Pasta Salad

Pasta Salad made with ISOPASTA

Take this easy to make Kale Pasta Salad to your next potluck dinner and impress your friends with your culinary prowess, even if you’re an amateur in the kitchen.

Servings: 12

Ingredients/Shopping List:

  • 16oz Fusilli IsoPasta
  • 4 cups chopped kale
  • 1 cup black olive, drained and cut in half
  • 2 cup cherry tomatoes, halved
  • 1/2 cup crumbled Feta
  • 2 tablespoon olive oil

Dressing:

  • 2 cup chopped kale
  • 2 garlic clove, peeled
  • 2 small shallot, peeled
  • 1/2 cup Parmesan-Reggiano cheese, grated
  • 4 tablespoons water
  • 2 tablespoon lemon juice

Directions:

  1. Bring a large pot a salted water to a boil. Add garlic and shallot and boil for 4 minutes. Stir in 2 cup of kale and cook for another 15 seconds. Don’t overcook. Working quickly, use a slotted spoon or strainer to fish the kale, garlic and shallot from the water and transfer them to the bowl of a food processor.
  2. Puree the ingredients, together with the Parmesan-Reggiano cheese and water (add more water to thin out if needed) until it reaches a creamy consistency.
    Return water to a boil and cook pasta according to package instructions; drain into a colander and run under cold water for a couple of minutes to stop the cooking process. Drain and set aside.
  3. Heat the olive oil in a large pan over high heat, add the remaining 4 cups of kale all at once and stir-fry until just wilted and tender, about 3 minutes. Remove from the heat and set aside to cool.
  4. In a large mixing bowl, combine pasta, tomatoes, black olives, stir-fried kale and feta (if using).
    Stir in the kale dressing and toss well. Taste and adjust with salt if needed.
    You can serve this pasta salad immediately or you can also keep it in the fridge and serve it the next day.

Puttanesca Sauce

Puttanesca Sauce for ISOPASTA

Prepare this dish when your craving salt in your diet. Since it gets its salty flavor from the addition of anchovies you won’t get an abundance of sodium but you’ll easily squelch your cravings.

Servings: 12

Ingredients/Shopping List:

  • 16 ounces Rice IsoPasta
  • 2 tablespoon olive oil
  • 1 red onion, sliced thinly
  • 6 garlic cloves, minced
  • 1 teaspoon red pepper flakes
  • 12 anchovies, rinsed and chopped
  • 2 (28 oz.) can whole tomatoes and their juice
  • 1 cup chopped, pitted Kalamata olives
  • 2 tablespoon capers
  • 2 cup freshly chopped arugula
  • Parmesan cheese, crumbled w/fork
  • Basil leaves
  • Fresh arugula (optional)

Directions:

  1. Cook pasta in a large pot of boiling water with salt until barely al dente.
  2. While pasta is cooking, heat oil in a large skillet over medium-high heat. Add red onion, garlic, anchovies, and red bell pepper flakes. Cook, stirring, until garlic is fragrant and onion is slightly caramelized, about 5 minutes.
  3. Add tomatoes and their juice, break them up a bit. Stir in capers and olives. Bring to a boil; reduce heat. Simmer until thickened, approx 8-10 min. Stir in arugula and simmer for a minute until slightly wilted.
  4. When pasta is done, drain and add to skillet, tossing it with sauce to combine. Top with crumbled cheese and torn basil.

Spicy Stir-Fry with Vegetables

Meal Prep Spicy Stir-Fry Low Carb Pasta

A vegetarian option with a kick. This spicy stir fry is a stroke of culinary genius with it’s mixture of vegetables, protein packed IsoPasta and spicy chilies, it’s got something for everyone.

Servings: 12

Ingredients/Shopping List:

    • 2 Packs of IsoPasta High Protein Rice
    • 4 tablespoon sesame seed
    • 8 tablespoons sesame oil
    • 4 tablespoon fresh ginger, minced
    • 12 garlic cloves, minced
    • 10-12 fresh red chilies, minced (use per your taste)
    • 4 onion, halved and sliced
    • 4 head broccoli, cut into small florets
    • 4 small red bell pepper, deseeded and cut into strips
    • 2 small yellow bell pepper, deseeded and cut into strips
    • 16 baby corns, halved lengthwise
    • 16 baby carrots, quartered lengthwise
    • 16 snow peas, trimmed and halved diagonally
    • 8 tablespoons spring onion, thinly sliced
    • lime wedges, for squeezing

Sauce:

  • 8 tablespoons soy sauce
  • 2 tablespoon Worcestershire sauce
  • 2 tablespoon oyster sauce
  • 8 tablespoons low sodium ketchup
  • 4 teaspoon sugar
  • 3 tablespoon tamarind paste
  • 2 tablespoon chili garlic paste
  • 4 tablespoon vegetable stock (or use water)
  • salt and fresh ground black pepper, to taste

Directions:

  1. Follow directions For making IsoPasta
  2. Meanwhile, combine the sauce ingredients in a jug or large bowl, and whisk to blend.
  3. Heat the wok or skillet until very hot. Add the sesame seeds and stir-fry over high heat until golden. Remove and set aside.
  4. Reheat the wok and add the oil. Swirl to coat. Stir-fry onions over high heat for 2-3 minutes, or until slightly tender. Tip in ginger, garlic and chili, and stir-fry for 10 seconds.
  5. Add all the vegetables and stir-fry for 3 minutes. Then add a splash of stock to the wok and cover to create some steam. Cook for a minute, or until vegetables are just heated through and still crunchy.
  6. Increase the heat to high, and stir in half the sauce. Tip in noodles with the remaining sauces, and spring onions, and toss to combine. Season with salt and pepper, and stir around until everything is blended and the noodles are heated through.
  7. Transfer to bowls and top with sesame seeds. Serve with hot sauce and lime wedges on the side

IsoPasta Penne and Spinach a la Vodka

Meal Prep Spinach A La Vodka for High Protein ISOPASTA

Look no farther for you meatless Monday meal option. This delicious medley of spinach, tomatoes, and IsoPasta is a splendid vegetarian friendly meal choice.

Servings: 12

Ingredients/Shopping List:

  • Salt
  • 36 ounces IsoPasta Penne
  • 24 ounces baby (or coarsely chopped) fresh spinach
  • 6 tablespoons olive oil
  • 1 1/2 medium sweet onion, such as Vidalia
  • 9 medium garlic cloves
  • 3 cup each: vodka and chicken broth
  • 3 can (28 ounces) crushed tomatoes
  • 1 1/2 teaspoon baking soda
  • 1 1/2 cup evaporated milk
  • 3/4 cup Parmesan cheese, plus extra for topping

Directions:

  1. Bring 5-6 quarts of salted water to boil in a large soup kettle. Using times on IsoPasta bag as a guide, add pasta and cook, partially covered and stirring frequently at first to prevent sticking, until just tender. Add spinach to the boiling pasta the last few minutes of cooking. Reserving 1 cup of pasta water, drain Penne and return it to the pot.
  2. Meanwhile, heat oil in a large skillet over medium-high heat. Add onions and garlic and cook until tender and fragrant, about 5 minutes. Add vodka; bring to a simmer and cook until reduced by half. Add broth and tomatoes; return to a simmer and stir in baking soda. Reduce heat to medium-low and continue to simmer to pasta sauce consistency, about 15 minutes. Stir in evaporated milk and simmer to blend flavors, 3 to 4 minutes longer. Add 2/3 of the sauce to drained pasta; toss to coat. Serve, topping each portion with additional sauce and a sprinkling of cheese

Toasted Walnut Spinach Pesto

Toasted Walnut Spinach Pesto Sauce for IsoPasta

This pesto recipe is an incredibly quick and easy solution to your dinner dilemma. The baked walnuts give it a uniquely toasty flavor that provides a slendid pairing to freshly made IsoPasta.

Servings: 12

Ingredients/Shopping List:

  • 4 cup packed Baby Spinach Leaves
  • 4 clove fresh Garlic
  • 1 cup Extra Virgin Olive Oil
  • 1 cup grated Parmesan Cheese
  • 1 1/3 cup Walnuts
  • half Lemon Juice
  • Salt and Pepper to taste

Directions:

  1. Lay nuts on a cookie sheet in a single layer and bake for about 10 minutes in a 350 degree oven. They are ready when fragrant and slightly browned.
  2. Whiz all ingredients up in a high powered blender or food processor. Pesto will stay fresh in the fridge for a few days. Store in a tightly sealed container with some plastic wrap over the top of the pesto to help prevent browning

Slow Cook Turkey Bolognese Sauce

Meal Prep Turkey Meat Sauce

Slowly cooking bolognese sauce over a low heat is the only way to extract the maximum amount of flavoring but most people don’t have that kind of time, which is why this slow cooker recipe is perfect for busy lifestyles.

Servings: 21

Ingredients/Shopping List:

  • 6 tablespoons olive oil
  • 6 carrots, peeled, finely chopped
  • 6 celery stalks, finely chopped
  • 6 medium onions, finely chopped
  • 6 cloves garlic, minced
  • 3 pound ground turkey
  • 1 ½ cup red wine
  • 3 teaspoon dried thyme
  • 3 bay leafs
  • 9 cups crushed tomatoes
  • salt and pepper, to taste
  • a few sprigs fresh basil

Directions:

  1. Heat oil in a large saute pan on medium. Add carrots, celery, onion and garlic. Saute until onions are a little brown/translucent, about 4-5 minutes.
  2. Add ground turkey and cook until no longer pink, breaking up pieces.
  3. Add red wine and continue cooking until there is no more liquid in the pan.
  4. Spoon meat into crockpot. Add thyme, bay leaf, tomatoes, salt and pepper.
  5. Cook for 4-6 hours.
  6. Add fresh basil sprigs half an hour before serving

Baked Vegetable Ziti

Meal Prep Baked Vegetable Ziti wit Penne ISOPASTA

This dish includes a savory blend of IsoPasta, marinara sauce, cheese and delectable veggies that is sure to become a family favorite.

Servings: 12

Ingredients/Shopping List:

  • cooking spray or oil mister
  • 2 tbsp. olive oil
  • 2 medium onion, thinly sliced
  • 2 large zucchini, halved lengthwise and thinly sliced
  • 16 oz. button or baby bella mushrooms, sliced
  • 16 oz. Penne IsoPasta
  • 2 large jar marinara sauce
  • 30 oz. container of fat-free ricotta cheese
  • salt and pepper to taste
  • 2 c. reduced-fat Italian blend cheese (or mozzarella)
  • 2 tbsp. chopped parsley

Directions:

  1. Preheat oven to 350 degrees. Spray 2, 9 x 13 baking dish with cooking spray or oil mister.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add zucchini and mushrooms and cook until softened and liquid has boiled off, about 7 minutes more. Remove from heat.
  3. Add pasta, marinara sauce, ricotta, salt, and pepper to skillet with vegetables. Stir until well combined.
  4. Pour pasta mixture into baking dish. Top with cheese. Bake for 40 minutes.about 30 min in keep tabs for bubbling. Sprinkle with parsley before serving, if desired.

meal organizer bag

The post Healthy Pasta Recipes with Low-Carb, High-Protein IsoPasta appeared first on ISOLATOR FITNESS BLOG.


Older Post Newer Post


0 comments


Leave a comment

Please note, comments must be approved before they are published

Added to cart!