Day 239: Low-Carb Supper Skillet ♥

Low-carb? With pasta? Keep reading!

For a few weeks now, I've been paying attention to carbs. Mind you, I'm no expert on either Atkins or South Beach although I do religiously count Weight Watchers calorie-fiber-fat points.

But as summer's standbys (tomatoes, cucumber) turned to fall's fare (sweet potatoes, squash, potatoes), the carb counts in the nutrition estimates here on A Veggie Venture began to noticeably add up.

With much coaching from Kalyn's Kitchen who has 41 great reasons to follow the South Beach concept, A Veggie Venture is now officially counting carbs.

  • Recipes now include a NET CARB count -- that's total carbs minus fiber, a rough indicator of digestible carbs
  • I've scoured 238 days of vegetable cooking for low-carb recipes -- that is, fewer than 10 grams of net carbs
  • These low-carb vegetable recipes are collected here in the Recipe Box (along with the long-standing Weight Watchers section)


As for tonight's Supper Skillet, it was very good -- not something you'd likely serve for company but a wonderful weeknight quick supper.

And here's another tip from Kalyn, a low-carb pasta from Dreamfields. Unlike early cardboard-tasting products, it's really good. (Am I the last one on earth to know? The very day Kalyn mentioned it, the man ahead of me in the grocery check-out lane had a couple of boxes in his cart. He too recommended it so I ran back to the shelf and grabbed a box.)

Pasta? For 5 carb grams, 5 fiber grams and a low glycemic index too? Yes! Thank you, Dreamfields. (And please, how about a lasagna offering in time for Christmas?)



VEGETABLE RECIPES from the ARCHIVES
~ more vegetarian supper recipes ~
~ more pasta with vegetable recipes ~


LOW-CARB SUPPER SKILLET
Hands-on time: 10 minutes
Time to table: 25 minutes
Serves 4


8 ounces Dreamfields low-carb spaghetti
3 cups Slow-Roasted Tomatoes (or Quick Tomato Sauce or a large can of diced tomato)
Fresh spinach (add more than you'll think is needed, it really cooks down, the skillet above should have had 2x or 3x or even 4x as much)
Squeeze of lemon juice
Salt & pepper to taste
Fresh feta, crumbled

NUTRITION ESTIMATE
Per Serving: 256 Cal (37% from Fat, 30% from Protein, 32% from Carb); 10 g Protein; 5 g Tot Fat; 1 g Sat Fat; 10 g Carb; 7 g Fiber; NET CARB 8; 78 mg Calcium; 2 mg Iron; 82 mg Sodium; 2 mg Cholesterol, Weight Watchers 5 points

6 comments:

Hello Alanna. Wow ! Your spaghetti look so nice . Can I have some ? But you have to mail to me by Air. Just kidding. My name hwee, from Malaysia. Nice to meet you. Bye !

Hi Hwee! Better yet, come for supper some night soon! Thanks for stopping by, nice to meet you too! AK

Hello, thanks for the great recipe that demonstrates just how important vegetables are to a low-carb diet...if we eat all our vegetables as prescribed by Dr Atkins, we don't have ROOM for "unlimited amounts" of meat, butter, and eggs. :)

Would have liked to know amounts for how to sub in frozen spinach tho, fresh is so hard to clean and more expensive too.

I have been on Atkins for 2 years now.... I looked into the Dreamfields pasta.... it's 41g of carbs per serving. So minus the 5g of fiber thats 36g of net carbs, not 5!

Still better than regular pasta...but not at all atkins friendly...

Hi Anonymous, as I remember, the label nutrition information belies what Dreamfields says is the "real" effect of their pasta which is what makes the "low carb" claims real.

But I must admit, pasta is off my list anymore, I have a hard time limiting portion size, the only way to do that seems to be to avoid it entirely.

To Anonymous and Alanna - I do Atkins too - just use spaghetti squash instead of the pasta :) Voila! :)

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna