Weeknight Pasta

Jul 6

Who doesn’t love pasta?! I have several recipes that I rotate through depending on the ingredients I have on hand, as well as the nutrient profile I’d like to meet. The problem with most pasta is the carb overload and lack of nutrient density. The majority of pasta is wheat based, and wheat is problematic for most of us- whether we would like to address this or not. Rice based noodles tend to have a high glycemic index (GI), and zoodles and spaghetti squash don’t always hit that carby comfort food vibe you may be craving.

Enter Banza Bean noodles: four ingredients, high fiber, high protein, lower carb, easier to digest, and has a great taste and texture. If you’re looking for a pasta alternative, consider giving this one a shot! I recently discovered a pasta sauce called Rao’s, and it is slow simmered, nutritious, and it tastes like it was homemade! Yum!

I like to keep my recipes quick, tasty, balanced and nutritious, but always feel free to play and adjust based on WHAT YOUR BODY LIKES. Everyone is different, and for this reason I advise you to find what works best to meet your specific needs. I also highly encourage you to tune in and listen closely to all the little signs and signals your body uses to communicate what it needs. You will never regret investing in the most important relationship in your life: the one you have with yourself.

Now to the recipe:

Sauce:

1 jar of Roa’s Marinara Sauce

1 red pepper diced

5 cloves of garlic

2 T of EVOO

1 lb of grass fed pasture raised ground beef or a protein of your choice

1/2 t red pepper flakes

4 T chopped parsley

4 T chopped basil

Salt to taste

Noodles:

1 box of Banza Spaghetti

Boil at least 8c of salted water. Heat cast iron skillet over medium, add beef and stir occasionally until browned. While that is cooking, chop your pepper, garlic and herbs. Once meat is browned, move to the side of the pan and pour EVOO in the center followed by Chopped garlic and red pepper flakes until lightly golden and fragrant. Stir everything in together, and top with a jar of sauce along with the parsley. Set to simmer.

Add noodles to the water once it hits a rolling boil, and stir initially to make sure the noodles don’t stick. Continue boiling for 9-11 mins or until the noodles are al dente. Remove from heat, strain and rinse, and pour into the sauce pan and mix.

Garnish with Basil, take a pic for the gram and tag me. Pretend you are in Italy and enjoy!

Non celiac gluten sensitivity – A new disease with gluten intolerance