I’m looking for some low carb Pasta dishes, that are tasty as well as nutritious. Anyone have any?

Low carb pasta? Not unless your using dreamfields. Regular Pasta is NOT low carb, not even wheat pasta

Now what I do when wanting something similar is get a low carb spaghetti sauce. Hunts makes one. Below is my favorite recipe

ITALIAN CASSEROLE
1 pound beef ground, lean,
1/2 pound sausage, Italian
1 clove garlic, minced
2 tablespoons onion, chopped
2 small zucchini’s, chopped
1 green pepper chopped
1 small onion
fresh mushrooms
26 ounces tomato sauce*, hunts no sugar spaghetti sauce
1/8 teaspoon pepper
1/4 teaspoon italian seasoning
1 cup shredded mozzarella cheese

topping
1/2 cup sour cream
1/2 cup mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 cup parmesan cheese
1 cup mozzarella cheese, shredded

1.Brown the meats along with the garlic, onions and mushrooms; season with a little salt and pepper. Drain fat; stir in remaining ingredients. Adjust seasoning if necessary and put in a greased 7×11″ baking dish.

Combine topping ingredients and spoon over surface of meat mixture. Spread evenly with a spatula. Bake at 350º about 40 minutes until topping is nicely browned.

2.Per Serving: 463 Calories; 38g Fat; 24g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

Your family will enjoy this, even without pasta. It’s not like a quiche so you’ll need to spoon this out of the pan or cut it somewhat into squares and scoop it out with a big spatula. The parmesan topping goes perfect with this dish.

I make pasta on the side for my kids if they think they need it. All the extra veges makes up for not having pasta in it.

This is a very good low carb soup because of its high fiber. It also tastes awesome! ***

Minestrone di Nonna Soup

1/4 C. extra-virgin olive oil, plus extra when serving

3 celery stalks, chopped

1 onion, chopped

1 carrot, diced

1 garlic clove, chopped

1 C. canned peeled tomatoes, chopped

1 T. fresh parsley, chopped

1 1/2 C. peeled and cubed potatoes

1 medium turnip, peeled and cubed

4 C. beef broth

4 C. chicken broth

2 medium zucchini, trimmed and cubed

1 C. green beans, trimmed and cut into small pieces

1 C. spinach, cut into small pieces

1 C. chopped fresh cabbage

1 C. peas

1 1/2 C. canned red kidney beans, rinsed and drained

2 C. of your favorite small pasta, cooked separately

Salt, black pepper

Grated Parmesan cheese

Heat 1/4 cup oil in large pot. Add celery, onion, carrot, and garlic and sauté over medium heat 3 to 5 minutes until vegetables are slightly cooked and tender. Add tomatoes and parsley and cook about 5 minutes.

Add potatoes, turnip, and broths and simmer 5 minutes. Add zucchini, green beans, spinach, cabbage, peas, and beans. If broth is getting low, add more or just add a little water. Bring soup to a simmer and cook at least 1 hour. Add pasta at end of cooking time.

Correct seasonings with salt and freshly ground pepper. Swirl in extra-virgin olive oil and sprinkle servings with grated Parmesan cheese.

Servings: 8.

Pasta probably isn’t lo-carb, but heres my favorite…
I make a tomato salad of diced tomatoes, lots of chopped garlic, olive oil, a good white wine vinegar, not too much, chopped green onion, basil, and parsley and salt and pepper. I let that marinate in the fridge while I cook my pasta. I throw some on the hot pasta and toss with parmesan cheese. I do this because I don’t want to cook my tomatoes too long, this just warms them.

If you want to simulate a pasta dish try using spaghetti squash

If you cut the squash down the middle and submerge in boiling water when its done you can take a fork and rake the squash…it creates spaghetti strings…tastes great with a tasty sauce

Try using whole wheat pasta instead of regular pasta. You will still get carbs but carbs in whole wheat are not like the other, evil ones.