There is something about pasta and tomato based sauces that I just love. Then add some parmesan cheese and maybe garlic bread with a little butter…mmmm! But we hear and read so much about how pasta is not exactly good for keeping your waistline in check. For the last decade or so carbs have been somewhat of a “no fly zone” if you wanted to lose weight or keep your waistline in check. Well darn it! I am determined to eat my pasta AND still be fit and healthy…. Sooooo…. I have been on a continuous search for pasta alternatives. Here is what I found courtesy of nutritionist Jessica Marcus, MS, RD as told to Yahoo Health. I think some of these are worth a try let me know what you think.

 

Traditional Pasta  

 

425 calories in 4 ounces of traditional pasta

This is a simpler carb, so it’s broken down fairly quickly by the body, which can cause blood sugar spikes which can promote fat storage. If you can do without traditional pasta make these noodles healthier by cooking them al dente so it is they are harder for your body to break down and therefore won’t cause an insulin spike.

Whole Semolina Noodles  

344 calories in 4 ounces of semolina noodles

“Semolina” references a coarser grind of grain than what’s found in traditional flour and it can be made from wheat, corn, or rice, among other ingredients.

 

Quinoa Noodles

 

 

 

410 calories in 4 ounces of quinoa noodles

Benefits of Quinoa include being a complete protein containing all nine amino acids that the body needs. It also contains high levels of B vitamins, vitamin E, magnesium, iron, riboflavin, and calcium. And it’s gluten-free.

Egg Noodles  

 

430 calories in 4 ounces of egg noodles

Egg noodles contain more egg than traditional pasta so they include higher amounts of protein and essential amino acids. They are also lower on the glycemic index so they won’t cause insulin spikes however, they are low in fiber and have more cholesterol than traditional pasta

 

Udon Noodles  

 

210 calories in 4 ounces of Udon noodles

These are thick, Japanese-style noodles that have an appearance that lies somewhere between linguine and fettuccine. These noodles are generally refined, so they have a nutritional profile that’s similar to traditional pasta. With that said try whole wheat Udon.

Soba Noodles  

200 calories in 4 ounces of soba noodles

Originated in Japan Soba noodles are made from buckwheat, which is actually a seed. They contain no wheat and are gluten free. Soba noodles are high in cholesterol-lowering fiber, as well as magnesium, which helps improve blood flow and could be a better choice for diabetics than traditional pasta.

Brown Rice Pasta  

400 calories in 4 ounces of brown rice pasta

Brown Rice pasta is both wheat- and gluten-free however, nutrition-wise, it is not much better than many other noodles. Brown rice pasta actually contains less fiber and less protein, whole wheat pasta.

Kelp Noodles  

 

10 calories in 4 ounces of kelp noodles

Kelp noodles are clear and glossy-looking noodles and are made from seaweed that’s been ground and mixed with salt and water. Kelp only has 1 gram of carbohydrates per serving so it won’t cause a rise in blood sugar the way traditional grain-based pastas. Kelp also is loaded with bone-strengthening calcium and magnesium.

Shirataki Noodles  

 

20 calories in 4 ounces of shirataki noodles

Shirataki have a yam flour base and are available in a variety of shapes from flat fettuccine to long and lean linguine to macaroni style. Very low in calories.

 

 

“It is perfectly fine to be Not PerFIT”