As a self-proclaimed Pastaholic, I am always trying to find healthier pastas and pasta substitutes that actually taste good. Spiralized zoodles (zucchini noodles) aren't for me, I cannot get over how liquid-y they get when cooked, and then I just feel like I'm eating crunchy water. No one wants crunchy water for dinner, amiright?!
One healthified pasta option I've been getting down with lately is einkorn pasta. Einkorn flour is low in gluten, easier to digest than most grains, has a substantial amount of protein, and also contains Carotenoids which help prevent cancer. #Legit.
A fab way to keep your pasta intake low but still satisfying the craving is to bulk your pasta dishes up with some veggies. I boiled a lot of kale to go with this bad boy, but you can really use any veggie. The key for flavor here is boiling everything in low-sodium vegetable stock instead of water. The pasta and the veggies take on the stock flavor and need very little seasoning.
4 cups of low-sodium vegetable stock
1 cup raw kale, leaves torn off the stems
1/3 cup of dry einkorn pasta
1 Tablespoon of feta
1. Bring 4 cups of stock to a boil
2. Add in kale, cook for 10 minutes
3. Add in einkorn pasta and cook according to package directions. I usually find 5 minutes is perfect
4. Drain stock from kale and pasta mix
5. Add in feta cheese and enjoy!