This low carb pasta is served with a fantastically creamy Alfredo sauce and sun dried tomatoes! A delicious and filling recipe.
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Before you think I'm crazy posting this recipe – it really is low carb pasta! It's from the Great Low Carb Bread Co – but they also make pasta! You can also buy it from online low carb stores like Netrition.
It's available in different shapes: elbows, penne, fettucine and rotini. I've used rotini for this recipe but any of them would work! Here are the ingredients:
Ingredients: Pea protein isolate, oat fiber, wheat fiber, egg whites, wheat gluten, semolina.
It's really not very scary – although I should note that it's not gluten free! A 2 oz serving contains 7g net carbs. It's not super low, but low enough that if you're craving pasta, you should definitely try this! It has great texture and flavor – I've been really impressed with their products! You might also like my recipe for Low Carb Pasta with Vodka Sauce and Chicken!
In this recipe I've combined the pasta with a deliciously filling Alfredo sauce, and added in some sun-dried tomatoes for a fantastic pop of flavor. It's a variation on my very popular Low Carb Alfredo Sauce recipe! This dish is wonderfully comforting, and definitely does NOT feel like “diet” food!!!
Because the sauce is so rich, I've actually reduced the pasta serving size, making 3 oz of pasta serve two people instead of 4 oz. But I promise that you won't feel hungry after this low carb lunch!
How to Make Low Carb Pasta Alfredo with Sun-Dried Tomatoes
Cook the pasta in boiling water until tender, about 10 minutes. Drain the pasta, but keep the pasta in the colander. Return the saucepan to the stove and add the butter, cream, Parmesan and tomatoes.
Cook over a low heat until a sauce forms. Test for seasoning and add salt and pepper as necessary.
Return the pasta to the pan, stir well to mix it into the sauce, then serve, garnished with basil.
You're going to love how creamy this is!
- 3 oz low carb pasta
- 1 tbs butter
- ¼ cup heavy cream
- ¼ cup shredded Parmesan
- 2 tsp chopped sun-dried tomatoes
- salt and pepper
- fresh basil, to garnish
- Cook the pasta in boiling water until tender, about 10 minutes.
- Drain the pasta, but keep the pasta in the colander. Return the saucepan to the stove and add the butter, cream, Parmesan and tomatoes.
- Cook over a low heat until a sauce forms. Test for seasoning and add salt and pepper as necessary.
- Return the pasta to the pan, stir well to mix it into the sauce, then serve, garnished with basil.
7g net carbs per serving (half the recipe).
Nutrition InformationYield 2 Serving Size Half the recipe
Amount Per Serving Calories 288Total Fat 21gSaturated Fat 13gTrans Fat 1gCholesterol 65mgSodium 418mgCarbohydrates 21gNet Carbohydrates 7gFiber 14gSugar 1gProtein 14g