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!!!

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.

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.

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.

yum!!!!!!!!!!!!!!!!!!!

Originally Posted by rainbowsmiles:
yum!!!!!!!!!!!!!!!!!!!

=) I love pomodoro, it's like bruschetta on pasta....I need to buy some of the IP rotini so I can enjoy this again.

i used some garlic powder and sea salt and the wf tomato basil sauce

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.

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.

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.

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.

Not sure what this means. Are you saying 2 cups max per week or 2 cups per meal twice a week (4 cups).

I think they mean 2 cups per meal.

So could you do one cup four times a week?

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.

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.

It is two 1-cup servings of restricted veggies per week.

Great info everyone! Thank you for the clarification, and the wonderful recipe ideas! I can't wait until next week to order more!