![]() “Zucchini and carrots are different from potatoes significantly higher from a caloric and carb perspective.” Meanwhile beets, summer squash, and jicama are as low in sugar as they are high in vitamins. “Not all vegetables are created equal,” says Zuckerbrot. It is if you’re using the right ingredients and the right sauce. Compare two cups of pasta weighing in at 480 calories, 90 grams of carbs, and two grams of fiber with two cups of zucchini zoodles at 66 calories, twelve grams of carbs, and four grams of fiber. Once commonplace garnishes in restaurants in the eighties and nineties, now these vegetable strips have become the main course, with cookbook authors on both side of the Atlantic, including the beloved Hemsley sisters, writing them into their cultish recipes and even endorsing spiralizers, the machines responsible for uniformly slicing zucchini and cucumber into thin bands.īut is turning butternut squash into fettuccine a realistic alternative for those who crave pasta but are carb-averse? “We eat with our eyes,” points out New York City–based nutritionist Tanya Zuckerbrot MS, RD, “and it absolutely looks like pasta.” Zuckerbrot makes a good argument, especially considering that, from a caloric and carbohydrate perspective, the swap is an inarguable health upgrade. This latest health food of choice was not invented in our carbphobic era (though it certainly seems made for it). Take spiralized vegetables, for instance-the pasta-like ribbons of produce that have recently taken over our Instagram feeds and launched a generation of blogs and book deals-which are being credited with everything from weight loss to curing spaghetti cravings. Stefani relies on low-carb, high-protein pasta alternatives several times a week to help create convenient and nutrient-dense dinners for her and her family.Like fashion, no food trend is ever truly new-just reinvented. She is an avid home cook and a meal prep expert, and she is passionate about incorporating unique flavors from different cuisines into her dishes. Growing up with a family in the restaurant business, Sassos was able to combine her nutrition expertise with culinary skills taught to her by her mother and grandmother. While researching this article, Amy worked closely with Stefani Sassos, MS, RDN, CSO, CDN, NASM-CPT, the Deputy Director of the Good Housekeeping Institute Nutrition Lab who handles all nutrition content, product testing and evaluation. She has worked as a recipe developer for several food companies, and she also has extensive experience in the commercial side of the food business. ![]() She is always looking for ways to get more fiber, veggies and legumes in her diet and she can't pass up a healthy vehicle for a good sauce. Our top picks:Īs a dietitian and low carb pasta enthusiast and coming from an Italian background, Amy Fischer is well positioned as an expert in the field of healthy pasta alternatives. Our experts looked for minimal ingredient lists and picks with better texture and taste profiles. ![]() We prioritized high-fiber and high-protein picks as well. Our top picks for the best low-carb noodles all have about 30 grams of net carbs or less. Registered dietitians in the Good Housekeeping Institute Nutrition Lab tested dozens of pasta and pasta alternatives, analyzing nutrition facts, ingredient lists, taste, texture, cooking times and more. "They can also be a convenient way to incorporate more veggies, legumes, fiber and protein into your diet." "If you’re diabetic or watching your carbohydrate intake, low-carb pasta alternatives can be a great mealtime option that gives a similar taste and texture as the real thing without excessively spiking blood sugar levels," according to Deputy Director of the Good Housekeeping Institute Nutrition Lab, Stefani Sassos, MS, RDN, CDN. Many times the role of noodles are nothing more than conduits for a good sauce, so why not pick the healthiest types of pasta? There are endless benefits to incorporating low-carb noodles into your diet, they can be a great and tasty way to increase your overall fiber and veggie intake, two things many Americans are lacking in their diet. Italian grandmothers might disagree, but often the noodle is not always the most important part of a pasta dish.
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