Pasta is “the” meal on the go par excellence. And to brighten up a plate of spaghetti, penne or even tagliatelle, we tend to use industrial sauces “already ready”. Yes, but here it is: these jarred or canned sauces are often too high in calories, too salty and/or too sweet. Average for the silhouette as well as for the health.
Good news: preparing a healthy but tasty sauce to accompany a pasta dish is not very complicated. The simplest recipe consists of selecting one (or more) seasonal vegetables (for example: cherry tomatoes, zucchini, spinach, etc.), which are cut into small cubes and browned in olive oil before tossing in our favorite pasta. A sauce that only takes a few minutes to make, that can be varied (almost) endlessly and that provides vitamins, minerals and “good” fats. Easy !
Avoid industrial pasta sauces that are too greasy, too sweet and too salty
Tip: to limit the amount of salt (therefore reduce our cardiovascular risk…), we turn to spices. On the menu: spaghetti with cherry tomatoes and chopped parsley, penne with chicken and curry, tagliatelle with zucchini and thyme…
Finally, to lighten our “pasta sauce” even more, we can use slimming tips: replace the cream with a vegetable variant (soy cream, for example), use a non-stick pan (to limit the amount of olive oil used), cooking lean meats (chicken or turkey breast or white ham, for example)… It’s a matter of taste.
Sources:
- The best diet in the world – Anne Dufour, Carole Garnier, Raphaël Gruman, ed. Leduc.S
- The New Metabolic Booster Diet – Anne Dufour and Carole Garnier, eds. Leduc.S
- Carb Cycling – Anne Dufour and Carole Garnier, eds. Leduc.S
Read also :
- 6 tips for eating pasta without gaining a gram!
- Gluten-free diet: the benefits of pulses pasta
- 10 light recipes with pasta
