What’s the one thing that most trainers, dietitians and nutritionist don’t want you to eat while losing weight? Some of you will say carbs, others will say alcohol, and almost everyone thinks sugar! While all of you are right, pasta is the the answer I’m looking for today. As you guys know i’m on a weight lost journey and yes I’m currently limiting my pasta and bread intake 😦
FACT: If dining at a restaurant with exceptional bread selections I will partake in the carbiliciousness. Red lobster, Olive Garden, and Cheesecake Factory to name a few of my personal favorite bread indulgences.
Being a lover of pasta and many other italian foods, showing my fellow foodies how to make pasta a guiltless pleasure became a top priority for me. Besides its getting colder outside and I don’t know about you but ,I’m ready to trade potato salad for Meatballs & Macaroni!!!
And so I went to the best, Philadelphia’s own Tallutos Pasta! Talluto’s is Philly’s number one fresh flat cut pasta brand. With their roots in the Philadelphia Italian Market they now have 5 retail locations. A long time Tallutian, lol, I reached out to them, via Twitter of course and they were delighted to begin working together. I too was thrilled because I’ve shopped at their Italian Market location for years and now I was working with them to create a healthy low-cal pasta dish. So without further ado I give you Pasta… For Your Thighs!
Here is your Shopping List
- 1lb. Talluto’s Whole Wheat Fresh Cut Fettitcini
- 2 containers Talluto’s Marinara Sauce
- 1 Zucchini
- 1lb. Raw Shrimp
- 1 Cup Cherry Tomatoes
- 1/2lb. Roasted Sweet Red Peppers
- 2 Bags Of Fresh Spinach
- Olive Oil
- Goya’s Adobo Seasoning
- Crushed Red Pepper Flakes
Note: All ingredients can be swapped except for the Pasta, you must use Talluto’s brand got caloric purposes. So if you don’t like zucchini leave it out or replace it with another squash or red onion. Don’t like garlic, don’t eat italian! Just kidding but, you guys get the picture.
Step 1: Start by chopping all your veggies, except spinach. Save that for later. Cut your tomatoes in half, clean and devain your shrimp and quarter split your zucchini. Once zucchuni is quartered, split each quarter down the middle and cut it in half. It should end up looking as it does in the picture to the left. As always it doesn’t have to be perfect, just not too thin or too small.
Step 2: Its Pasta Time! When I decided to work with Tallutos they suggested that I do Whole Wheat Pasta, which I’m normally not a fan but, I was definitely ready to try something new.
If your not familair with how to cook fresh pasta or you don’t know how to cook pasta at all Talluto’s has a great set of directions printed on the paper your pasta is wrapped in. Your pasta will look like this when you get home.
How 2 Buy Pasta: When buying fresh pasta it doesn’t come in a box, its sold by the sheet or the pound. What you see below is about 1/4 lb. of pasta. I was told that you buy one sheet per serving/person. I would reccomend buying 1/2 lb for every 2 people or 1lb for every 4 servings.
One of the things I love about fresh pasta is that its supple and you can put it in almost any size pan. The directions say you can never have too much water, so just fill your pan with warm water. I used both sea salt and Adobo in my boiling water. I strongly suggest you do the same. If you have high blood pressure or don’t like salt, use another flavorful saltless seasoning for your pasta water.
While your waiting for the water to boil open your marinara sauce and place both containers in pot and keep at low heat. The pasta will absorb a lot of the sauce so you will need to make both containers of sauce.
Quickly heat another pan with oil. I like to use olive oil, but you can use what you have on had. This would also be a great time to use a basing oil if you have one, it will go great with the veggies. Once warm toss in Zucchuni, garlic and shrimp. Make sure shrimp are not too wet, oil and water don’t mix. After about 2 minutes add peppers.
[switch to pasta]
Step 3B Put pasta in boiling water. Cook for two mintues for al dente, 4 minutes for super tender. At 4 minutes pasta will look like this…
[Back to Step 3A]
After about 2 more minutes add tomatoes and spinach. Spinach should cover all other veggies. Season spinach with Adobo and cover with a lid for two minutes to wilt. Mix well all together, sprinkle (not dump)parmigianino cheese and mix again.
[Back to step 3b]
What ever you do DO NOT RINSE YOUR PASTA AFTER YOU REMOVE IT FROM THE WATER. The starch from the pasta helps the sauce to stick. Once you drain the pasta, grab a large bowl. In that bowl pour in two turns of olive oil and then toss in pasta. This will help the pasta noodles not to stick to one another.
Step 4 Mix Pasta with shrimp and veggies.
Looking Heathly! The best way to toss this is with tongs. Now is the time to season your pasta. Add salt, black pepper and crushed red pepper to taste. You may also use any other spices you wish. Now if you really want to keep things light you can stop here and just squeeze a little fresh lemon and be done. For those who want the comfort (but not the calories) of Mama Di Pandi, add a bit more cheese (as pictured) and sauce.
Dinner Is Served
As I said in the beginning, I wasn’t a fan of whole wheat pasta but, Tallutos you have out done yourself! It was light and had a great taste. Granted you do have to season the pasta more than you would a boxed pasta yet, its well worth it. I do recommend getting the FETTUCCINE cut, but I’m sure spaghetti or linguine will work just fine. I made this recipe twice and it most successful with a larger cut of pasta. We’re not adding a bunch or sugar or butter to the sauce, in-fact we’re not even using that much sauce! Keeping it light while keeping your thighs and your inner foodie happy!
Want 2 Try Tallutos
They are sold in Acme and select Shop Rite supermarkets! For a listing of there locations visit them online here.
I was not paid to work with and/or promote Talluto’s products. All thoughts and opinions expressed are honest and objective.