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The Best Under-500-Calorie Low Carb Pasta Recipes

The common experience by many is that preparing a delicious dish of pasta is not such a simple task even more so when you have a real concern over the calories to have in the diet. This is due to the fact that you will all that go with the preparations gets to be a serious issue to consider, right from the type of pasta, the sauce and even the toppings to use. This post however is a leaf of an idea into getting to prepare some of the most delicious pastas you may have been longing for all easy and simple after all.

The first recipe we will take a look at is the Tropical Pesto recipe and this has a known calorie count of about 465 calories. The ingredients that will make this are: 2 cups of spaghetti and cooked al-dente, 6 cloves of garlic, 2 cups of loosely packed spinach leaves, 1 cup of firmly packed basil leaves, 1 half of Pecorino-Romano cheese nicely sliced into cubes, half cup of chopped walnuts, 1/4 cup of lemon juice, 2 tablespoons of olive oil, the same quantity of lemon zest, and 1/4 teaspoon of salt for seasoning. The first step in the preparation will see you grate the Romano cheese in the food processor for about thirty seconds to let it have a coarse texture. While still in the processor, add to it garlic and process one more time until it is finely mixed with the cheese. On these add the spinach leaves, basil leaves, walnuts, lemon juice, lemon zest and seasoning salt and then have these processed again until they form a thick paste. On these add, olive oil carefully and steadily and process to the point of which the components will be integrated well, the olive oil and the ingredients. Place the cooked pasta on a serving bowl and then have it topped with your choice sauce and finally toss it to coat.

The other recipe for low carbs meals we will be looking at are Tomato and Beans Penne which has a calorie value of 460 calories. The ingredients needed for this are such as here mentioned-a cup of penne pasta, cooked al-dente, 1 1/2 cups of Italian-style diced tomatoes, 2 1/4 cups cannellini beans, 1 quarter cup of fresh spinach and 1/2 cup of crumbled feta cheese. You will need a large non-stick pan on which you will have the tomatoes and the cannellini beans mixed and brought to boil over some low-to-medium heat. The next step will be for you to have the mixture simmered for a period of about 10 or 12 minutes over a lowered heat.

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