So my simple solution to off-setting the carbs is to sub in vegetables for two-thirds of the noodles. This not only makes the dish lighter in general, but also provides another two to three servings of vegetables which pretty much benefits everyone whether they like it or not (i.e. husbands). I’ve used carrots for 100 percent of the noodles in a pasta dish before but it ultimately left me feeling unsatisfied. So by mixing carrots and zucchini ribbons in with whole wheat spaghetti noodles, I was able to satisfy my raging pasta cravings with less than half the calories. Not to mention, it’s quite a beautiful dish. Ribboning vegetables is simple: Just rinse the veggies and peel away any rough parts of the skin with a vegetable peeler, and then continue to ribbon out the vegetable until it’s practically gone. And if you’re looking for an easy way to spice up your go-to marinara, simply add in some sun dried tomato sauce or spread to give it a sophisticated twist without much effort. I loved this dish not only for the flavor and ease of preparation, but also for how healthy it was. I was so satisfied by the time I’d finished my bowl, which probably contained at least 2 if not 3 servings of vegetables. If you’re not a fan of marinara, you could also toss your noodles in pesto or a mix of olive oil, garlic and parmesan instead. Enjoy,Dana
