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12-05-2012, 01:29 PM
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#1
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Member
Thread Starter
Join Date: Nov 2012
Location: Eastern, PA
Posts: 48
S/C/G: 188/ticker/135
Height: 5/7
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Rotini pasta question and recipe
Hi everyone, i just had the rotini pasta for the first time today at lunch on a salad and LooooOooOOove it. It tasted just like whole wheat pasta! Yum! I just can't believe it is unrestricted. So that is my first question, is it?
Secondly what are you all doing with the rotini, any good recipe suggestions?
Thanks!!!
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12-05-2012, 01:38 PM
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#2
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Senior Member
Join Date: Sep 2012
Location: DC
Posts: 157
S/C/G: 282 / ticker / 180
Height: 5'11"
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It is unrestricted. My coach explained it is due to the GI rating, not the carb count. This was new info for her as well because she thought carb content decided restricted vs non-restricted.
I make mine with a meat sauce:
1pg Rotini
8oz ground bison
1c fresh tomato
2c Bell Pepper (red and green)
1/2c onion
I puree the tomatos and bell pepper then cook it down with garlic and seasonings while the bison and rotini cook. I add in my onions at the end so they are still crunchy.
I half the pasta and sauce to split between lunch and dinner.
Last edited by nobylspoon; 12-05-2012 at 01:39 PM.
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12-05-2012, 01:41 PM
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#3
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Started IP 7/9/12
Join Date: Jul 2012
Location: IL
Posts: 1,748
S/C/G: 224/135/133
Height: 5'5"
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You can try a pomodoro sauce with it.This recipe makes a lot of sauce, so you might want to make a half batch, unless you have some people to share it with.
3 tablespoons olive oil
6 medium cloves of garlic smashed and roughly chopped
4 large vine ripened tomatoes, peeled and chopped
1-2 teaspoons salt
basil leaves, julienned
Directions
1.The sauce should take about 5 minutes to cook, so time your pasta accordingly. Use the boiling water for the pasta to parboil the tomatoes for about 30 seconds to make them easy to peel.
2.Add the oil and garlic to a large frying pan and heat over high heat. Fry until the garlic is fragrant, but don’t let it brown. Add the tomatoes and sauté until the liquid left in the pan isn’t watery anymore. Add salt to taste.
3.When the pasta is done, drain and add it to the frying pan along with the basil. Toss to coat and serve immediately.
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12-05-2012, 01:42 PM
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#4
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Feed Your Freedom
Join Date: Feb 2008
Location: Carolina Girl
Posts: 4,425
S/C/G: 399.8/362.0/224
Height: 5'8
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Quote:
Originally Posted by ragdoll74
You can try a pomodoro sauce with it.This recipe makes a lot of sauce, so you might want to make a half batch, unless you have some people to share it with.
3 tablespoons olive oil
6 medium cloves of garlic smashed and roughly chopped
4 large vine ripened tomatoes, peeled and chopped
1-2 teaspoons salt
basil leaves, julienned
Directions
1.The sauce should take about 5 minutes to cook, so time your pasta accordingly. Use the boiling water for the pasta to parboil the tomatoes for about 30 seconds to make them easy to peel.
2.Add the oil and garlic to a large frying pan and heat over high heat. Fry until the garlic is fragrant, but don’t let it brown. Add the tomatoes and sauté until the liquid left in the pan isn’t watery anymore. Add salt to taste.
3.When the pasta is done, drain and add it to the frying pan along with the basil. Toss to coat and serve immediately.
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yum!!!!!!!!!!!!!!!!!!!
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12-05-2012, 01:45 PM
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#5
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Started IP 7/9/12
Join Date: Jul 2012
Location: IL
Posts: 1,748
S/C/G: 224/135/133
Height: 5'5"
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Quote:
Originally Posted by rainbowsmiles
yum!!!!!!!!!!!!!!!!!!!
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=) I love pomodoro, it's like bruschetta on pasta....I need to buy some of the IP rotini so I can enjoy this again.
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12-05-2012, 01:47 PM
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#6
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Started IP 06.12.12
Join Date: May 2012
Posts: 376
S/C/G: 199.4/163.8/140
Height: 5'4"
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i used some garlic powder and sea salt and the wf tomato basil sauce
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12-05-2012, 02:07 PM
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#7
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Member
Join Date: Jul 2009
Location: Sunny South Florida
Posts: 61
S/C/G: 231/see ticker/140
Height: 5'8"
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Okay, so here goes a stupid question. Tomato is restricted right? And we can only have it twice a week? So is that a total of 2 cups of tomatoes a week? Or 4 cups a week? Please clarify because I really want tomato on my rotini, but this is my first time using a restricted veggie.
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12-05-2012, 02:08 PM
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#8
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Member
Join Date: Aug 2012
Location: Iowa
Posts: 59
Height: 5'2"
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had some over the weekend.... great! didn't realize how much I missed pasta until I had some again. I tossed it with my 2 cups of veggies, olive oil and spices for a great cold pasta salad.
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12-05-2012, 02:11 PM
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#9
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Member
Join Date: Aug 2012
Location: Iowa
Posts: 59
Height: 5'2"
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tobehealthy - the restricted veggies can be eaten twice a week, serving size would just be part of your 2 cups at that meal. Tomatoes are naturally high in sugars so eat sparingly.
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12-05-2012, 02:27 PM
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#10
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Member
Join Date: Nov 2012
Posts: 48
S/C/G: 265/233.7/220
Height: 5"11
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Quote:
Originally Posted by ddpaddler
tobehealthy - the restricted veggies can be eaten twice a week, serving size would just be part of your 2 cups at that meal. Tomatoes are naturally high in sugars so eat sparingly.
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Not sure what this means. Are you saying 2 cups max per week or 2 cups per meal twice a week (4 cups).
Last edited by az365; 12-05-2012 at 02:27 PM.
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12-05-2012, 02:40 PM
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#11
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Junior Member
Join Date: Sep 2012
Posts: 1
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I think they mean 2 cups per meal.
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12-05-2012, 04:33 PM
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#12
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Member
Join Date: Jul 2009
Location: Sunny South Florida
Posts: 61
S/C/G: 231/see ticker/140
Height: 5'8"
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So could you do one cup four times a week?
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12-05-2012, 04:37 PM
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#13
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Started IP 7/9/12
Join Date: Jul 2012
Location: IL
Posts: 1,748
S/C/G: 224/135/133
Height: 5'5"
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I think it's supposed to be 1 cup, twice a week. 1 cup of tomato has 4g of sugar as opposed to 2g for 1 cup of cauliflower.
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12-05-2012, 04:38 PM
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#14
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Reboot 9/2014
Join Date: Jul 2012
Location: Massachusetts
Posts: 4,856
S/C/G: 198.6/173/165
Height: 5' 8"
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Quote:
Originally Posted by tobehealthy
Okay, so here goes a stupid question. Tomato is restricted right? And we can only have it twice a week? So is that a total of 2 cups of tomatoes a week? Or 4 cups a week? Please clarify because I really want tomato on my rotini, but this is my first time using a restricted veggie.
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It is two 1-cup servings of restricted veggies per week.
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12-05-2012, 06:08 PM
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#15
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Member
Thread Starter
Join Date: Nov 2012
Location: Eastern, PA
Posts: 48
S/C/G: 188/ticker/135
Height: 5/7
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Great info everyone! Thank you for the clarification, and the wonderful recipe ideas! I can't wait until next week to order more!
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