Spinach Pasta
Think you have to cut out all noodles to lose weight? This spinach pasta proves you can enjoy comforting, satisfying carbs while staying on track. Made with low-glycemic index pasta tossed in a vibrant
Ingredients
- 150 g fresh spinach
- 80 g dry pasta
- 5 ml milk
- Pinch of dried oregano
- Ground black pepper
- Fine sea salt
- 3 g butter
- 2 garlic cloves
Instructions
- Measure out all ingredients by weight for accurate portions. Pick spinach leaves and discard any tough stems.
- Blanch spinach leaves briefly in boiling water, then drain well and transfer to a blender
- Add milk to the blender and blend into a smooth, bright green spinach puree
- Cook pasta in boiling salted water until al dente, then drain and set aside.
- Heat butter in a pan over low heat. Add minced garlic and sauté gently until fragrant — take care not to burn it, as burnt garlic will turn the sauce bitter.
- Pour the spinach puree into the pan and stir to combine with the garlic butter. Simmer briefly to thicken slightly.
- Add the cooked pasta to the pan, toss well to coat every strand evenly with the green sauce
- Finish with a light pinch of salt, ground black pepper and a sprinkle of dried oregano. Toss once more and serve immediately.
Notes
- Low-GI carb benefit: Pasta has a relatively low glycemic index, so it digests slowly and keeps blood sugar steady. It works well as a moderate carb source during weight loss when eaten in controlled 80g dry portions.
- Spinach nutrition boost: Fresh spinach delivers carotene, vitamin C, calcium, iron and vitamin E, adding valuable micronutrients to the meal without loading on extra calories.
- Creamy without heavy cream: A small splash of milk creates a silky sauce texture without the high calorie count of heavy cream. For an even lighter version, swap for unsweetened plant milk.
- Al dente rule: Cook pasta to firm al dente for the best texture and lower glycemic response. Overcooked pasta breaks down faster and spikes blood sugar more quickly.