We like to labor over our spaghetti sauce. We’ll mix and match spices, herbs, veggies, and other ingredients constantly, almost like a mad scientist, until we concoct the perfect palate-pleasing flavor to pour over our pasta. So how come we don’t do the same thing with our spaghetti?
This low-calorie, low-cholesterol recipe humbly aims to change that. By cooking the noodles with a little bit of spices and herbs, you’re adding complexity to your next pasta meal that transcends the sauce itself; one that deepens the flavors of a dish in a way that pushes it far beyond the realm of a typical, run-of-the-mill family meal. If you don’t think of yourself as much of a pasta lover, trying out this recipe may very well change your opinion.
Calories: 218, Fat: 1.1 g, Cholesterol: Less than 1 mg, Sodium: 525 mg, Carbohydrate: 43.7 g, Protein: 7.9 g
- 1 16 ounce package of uncooked spaghetti
- 1 gallon water
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 2 cubes beef bullion
- 1 teaspoon salt
- Pour water into a large pot. Season with garlic powder, beef bouillon, paprika, and salt. Bring water to a rolling boil. Add spaghetti, stir, and boil for 4 minutes. Turn off the heat, cover, and allow to stand for 4 additional minutes. Drain. Serve with sauce of your choice.
If you feel compelled to rinse the pasta after draining, don’t overdo it – you’ll lose the uniqueness of the flavors if you do.
You can use different herbs like thyme or oregano when you repeat the recipe, should you want to do a spin on enhancing your pasta.
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