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Low Carb PastaPeople love pasta but of course it can have some serious carbohydrates and sugars.  This recipe will give you lots of protein along with a nice pasta fix, yet still supply much needed protein.  As athletes and bodybuilders, we need to serve amazing food that has come variety to it.  Chicken and rice isn’t going to cut it for the rest of your life.  This recipe will ensure you have some good food that builds muscle!

Ingredients

There are lots of pasta variants from straight white pasta to gluten free pasta to whole wheat pasta.  That being said, if you are like me, you like the taste of old fashioned pasta without any spinach, whole wheat etc… Barilla Protein Plus pasta is a very good tasting replacement for regular pasta.  This is high in protein and lower in carbs.  A perfect replacement for normal pasta to increase the macro value.

Protein Pasta

Sauce is another area where we can add much of the sugar and fat in any sort of pasta dish.  Using a lower sugar sauce like Hunts No Sugar Added Sauce will reduce the amount of carbs in a serving and give you nearly the exact same flavor.  With only 4g of carbs per serving, you can enjoy pasta with this low sugar variety of pasta sauce.

Ricotta Cheese has only 16g of protein, 4g of carbs and 16g of fat.  If we substitute that with Cottage Cheese, we get a better tasting dish (IMHO) and only 5g fat, 10g carbs and 23g of protein per cup.  So, by replacing the ricotta cheese with cottage cheese, we can make this a much healthier recipe.  Plus, I think this tastes a lot better than ricotta cheese and again adds in 7g extra protein.

Finally, top the entire thing with 2% skim milk cheese which has 4g of fat, 2g of carbs and 8g of protein per serving.

These ingredients have a lot more of the nutrients that you want as a bodybuilder with less fat and carbohydrates than any other pasta dish.  Cottage cheese is loaded with protein and tastes great. When added to the higher protein pasta, you get a dish that is packed with protein and

To prepare:

Boil water and add in pasta.  Cook per the directions or until the pasta is the texture you like (I prefer a little firmer pasta).  Drain and rinse the pasta in a strainer and put on the bottom of your glass bake ware. Cook your pasta for 10 minutes at 375 degrees to boil out any extra water.

Take out the pan and put your cottage cheese and sauce over your pasta layer.  Bake for 20 minutes at 375 degrees.

Remove the pan and cover the entire contents with one package 2% skim milk cheese and bake for another 20 minutes at 375 degrees.

Let cool for 10 minutes and serve warm.

 

 

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