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Low Calorie healthy Pasta Dinner - Great for Weight Loss
Recipes | May 20, 2013
Dear Warriorz,
Since you’ve been putting so much effort lately into your training, I would like to share with you some great recipes as a reward 🙂 I am happy to see your progress and your before and after pictures. I think you guys are awesome and you are obviously working really hard to get where you want to be. I have been able to keep myself in great shape for the past 6 years with my workouts and one thing that I am noticing is that the food I eat, has been affecting me more since I turned 30. It obviously didn’t happen over night, but I can tell you that 4 years ago, my body was responding to things like pasta or pizza with more ease than it does nowadays 🙂 It’s well known that your metabolism naturally slows down after you turn 30 and it tents to decrease even more with each decade. While you can’t stop the aging process completely, you can slow it down by far with regular exercise and healthy and consistent diet.
All that said, we have to start focusing on our diet a little bit more, but we have to have fun with it just like we do with the workouts. I keep my workouts fun, short, and super effective. That has always been my thing. Now when it comes to food, I want my meals to be not only nutritious, but also really tasty and fun as well. The first one in my new series of Z-licious recipes is Healthy Low Calorie Pasta Dinner. Watch the video above for step by step instructions of how to prepare this meal and here is the recipe in a written form as well.
Ingredients
2 Summer Squash (one yellow, one green)
1/4 of a large onion
1/2 a can of Garbanzo Beans also known as chickpeas
about 1 medium size bowl of finely chopped fresh parsley
fresh lemon juice from 1/2 of lemon
2 cloves of garlic
2 tbls extra virgin olive oil.
Instructions
1. Create squash papperdelle with a peeler (mandoline slicer). Place on a plate and set aside for now.
2. Squeeze the lemon juice into the bowl with parsley.
3. Squish the garlic cloves into the parsley as well and mix it together. Add the chickpeas into the parsley and mix again. Set aside.
4. Chop the onion coarsely.
5. Heat up the olive oil and saute the onion in a medium sauce pan until it turns golden or light brown. Then add the squash papperdelle into the sauce pan as well and saute for another 2 minutes. The last step is to add the parsley mixture with chickpeas and saute for another 1 or 2 minutes. Salt for taste and if you want it to be really yummy, then add some parmesan cheese.
6. Keep the leftovers in refrigerator. You will have an awesome lunch tomorrow!
Let me know how did you enjoy this meal and share some of your recipes!!
Best,
Z.
Private Member |
I just tried this recipe, just the way you described it: with 2 cloves of garlic, some pepitas, and parmezan cheese at the end. Very good indeed, and it “looks and feels” like pasta, too. The garlic does magic, and the lemon makes this very satisfying, so I just ate a half, the other rests in my lunch-box. Thank you Zuzka for these amazing recipes. PS: Also tried some of the smoothies. Hugs from Romania.
Private Member |
I saw couple of comments from Slavic countries… Summer squash – eto zheltie kabachki. I made this last night and it was amazing!!!!!!! I added a tomato and some mushrooms to mine… Would’ve been super healthy if not couple of glasses of wine that I consumed in the process … LOL
Private Member |
The only reason the metabolism slows down with age is the loss of muscle.mass. Studies have proven that if you do not become sedentary and instead build/maintain muscle mass, you do NOT have to have a slower metabolism. Keep working out, keep doing strength training & you can enjoy a healthy metabolic rate.
Private Member |
I’m always trying new healthy recipes and I can honestly say that out of the many I’ve tried yours are the only ones I’ve truly liked and made numerous times (gluten free pizza? 5..I’ve made it 5 times). I’ll admit that when I looked at this one I thought, “Yeah I’ve done the zucchini squash pasta substitute before” but I tried it anyway. I’m so glad I did – it was outstanding. You’re a pro at designing short, effective, intense workouts (so glad I don’t have to kill myself in the gym anymore!) and healthy but very tasty recipes. Your eggplant towers were a huge hit with my family…even my toddler ate them and she’s incredibly picky. I did add a bunch of cilantro to this because I like it better than parsley but the combination of the two was still tasty. Can’t wait for more! I have leftovers for lunch tomorrow too. 🙂
Private Member |
Simple, clean, nutritious recipe. Flavor profile is wonderful. Thank you!!
Private Member |
Just cooked it and will take it with me to the place where i work as my lunch for today and tomorrow. Didn´t add the garlic because i´ll have to talk to people 😉
It will for sure still taste great.
Private Member |
Private Member |
Dang! That was SCRUMPTIOUS!! Wanted to eat it all, but did save half for lunch tomorrow. It will be the envy of the breakroom at work! 🙂 So easy and quick to make. Perfect way to use all of those zucchini squash coming my way from friends’ gardens this summer. Thank you lovely Z!!
Private Member |
Made this for dinner tonight….forgot the beans though…..YAMMMIIIII !!! I will for sure make this more than once 🙂
Whish you all a joyfull weekend!! 🙂
Private Member |
Just had my bowl of pasta and it was very z-licious =) I added some spinach and mushrooms (love mushrooms!) and I will definitely make it again. Next time I make the zucchini pasta with the Egggplant Tower tomato sauce (already planned for in two days)! Can’t wait! Thanks Z! You are wonderful!