Growing up and as an adult, pasta was served in our home 2-3 times per week. Of course it came in many forms including Italian, mac and cheese, fettuccine etc... For years my wife Sherri and I made fresh pasta every few days as well as home baked breads. Dean Martin and Sinatra music playing in the background, a glass of wine made for a fun experience.
Never once did we put together that all that "Fat Free" grain based food was making us gain weight. Alas the discovery of grains and blood sugar and FAT TO SKINNY was born. Our readers know the foundation of our program is simple, replace high carb food with low carb food!
We still enjoy our pasta days and they are still an event in our lives. We replaced the high carb grain based breads with recipes for low carb breads from our FAT TO SKINNY Sugar Free Bakery book and we've replaced our pasta with 4 different choices. Julianne Zucchini, Spaghetti Squash, Shredded Cabbage or Shirataki Noodles.
The recipe below is one of my favorites, it's easy and delish!
Low Carb Pasta and Meatballs!
Ingredients
1 can Hunts Tomato Sauce
1 pound ground pork
4-5 cloves diced garlic
1 tablespoon red pepper flakes
2 tablespoons Italian seasoning
1 beaten egg
1/4 cup ground pork rinds
1 teaspoon salt
2 tablespoons olive oil
2 packages Shirataki Noodles
Grated Italian cheese
Directions
1- Mix the pork with all the spices, egg and pork rinds, roll into meatballs and fry in olive oil till browned on all sides.
2- Pour the tomato sauce into the pan and simmer for 1 hour. Taste the tomato sauce and spice season to your liking.
3- Strain and rinse the noodles very well and dry with a paper towel.
4- Serve with grated cheese.
4- Put the noodles into the pasta sauce and coat well, leave the noodles in the sauce for 15 minutes prior to serving.
