Healthy Pasta Recipes
Low Carb 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.
1.9 net grams of carbohydrate per serving.
- 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
- 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.
- 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
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.
- 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
- Put a large pot of water on to boil. Mash 1 1/2 cup beans in a small bowl with a fork.
- 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.
- Meanwhile, cook pasta in the boiling water until just tender.
- Discard the bay leaf; sprinkle with Parmesan and the remaining parsley when serving
- (optional) add ground meat for more protein
Cauliflower and Brussels Sprouts Pasta Topper
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.
- 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
- 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.
- 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.
- 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
- (optional) add some low sodium bacon for some extra bam
Creamy Penne Pasta with Vegetables
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.
- 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
- In a large pot with hot water, cook your pasta according to the directions on the bag.
- 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.
- 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
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.
- 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
- Cook the pasta according to the package directions. Drain the pasta and return it to the pot.
- Meanwhile, in a food processor, puree the tomatoes, oil, garlic, 2 teaspoon salt, and 1 teaspoon pepper.
- 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
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.
- 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
- 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.