Tag Archive for: low GI pasta

Pasta salads: Greek-style Strozzapreti

Pasta salads are one of the most popular dishes in summer and every year I like inventing new ones to make a tasty and balanced dish suitable for all occasions.

The protagonists are the Strozzapreti Zero+, organic pasta made with 100% red lentil flour and eggs from free-range hens by the Spinosi pasta factory, a pasta designed to reduce the glycemic index of Italy’s most popular dish while providing a high protein and fibre intake: discover the entire range of gluten-free egg pasta with legume flours to have fun in the kitchen.

This pasta salad proposal is meant to take us tastefully to Greece, using the same ingredients we find in traditional Greek salads, but combined in a slightly different way.

Thanks to the presence of egg in Strozzapreti, the pasta salad has a perfect texture even when cold, which is very unusual in the world of gluten-free pasta, especially with a legume base, so you can enjoy an exquisitely fresh dish that is both healthy and balanced.

If you are looking for more pasta salad ideas, try my Coronation Pasta Salad.

Greek-style Strozzapreti pasta

10.8 g carbohydrates per 100g

Ingredients for 4 servings

  • 250g Strozzapreti Zero+ with red lentil flour*
  • 200g fat free Greek yoghurt
  • 200g cherry tomatoes
  • 100g Greek pitted black olives*
  • 100g Greek feta cheese
  • 70g pickled cucumbers*
  • extra virgin olive oil
  • mint
  • salt and pepper

Preparation

  1. Boil Strozzapreti in lightly salted boiling water for 7 minutes. Drain them, mix them with a drizzle of extra virgin olive oil and leave them to cool.
  2. Cut the cherry tomatoes into 4 wedges and add them to the Strozzapreti together with the black olives, then crumble the feta cheese and mix well.
  3. Prepare a sauce mixing Greek yoghurt with finely chopped pickled cucumbers, season with salt and pepper and pour it over the cold pasta. Complete by adding a few mint leaves and serve.

strozzapreti-alla-greca

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Christmas Eve: Fettuccine with walnut sauce and cabbage

On Christmas Eve we have the tradition of preparing a long-shaped pasta dressed with tomato or walnut sauce, so this year I have decided to share an idea to cook Fettuccine with walnut sauce and cabbage using an artisan pasta made with legume flour and eggs by the pasta maker Spinosi in the Marche region.

Why a legume pasta? Certainly to reduce the carbohydrate amount of the pasta dish during a dinner made up of many courses, but also to increase the sense of satiety and thus reduce the craving for Christmas sweets at the end of the meal.

A characteristic that struck me in Fettuccine Zero+ Spinosi is the rough surface of the pasta, which is something very unusual in the world of gluten-free products. Furthermore, this pasta is an excellent ally in the diet of sports people thanks to its high (plant and animal) protein content.

Have I managed to relieve guilty feelings that are unavoidable during the holiday season? Then, let’s start cooking! and if you are looking for another pasta recipe, have a look at Paccheri filled with artichoke cream.

Fettuccine with walnut sauce and cabbage

15.35g carbohydrates per 100g

Ingredients for 4 servings

  • 300g cabbage or Savoy cabbage
  • 250g Fettuccine Zero+ Spinosi**
  • 1 clove of garlic
  • extra virgin olive oil
  • some walnut kernels
  • some mint leaves

Ingredients for the walnut sauce

  • 100g milk
  • 80g walnut kernels
  • 20g breadcrumbs**
  • a bit of garlic
  • salt and pepper

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Sauté the cabbage or Savoy cabbage cut in thin strips in a large non-stick pan with a dribble of extra virgin olive oil and a clove of garlic adding some tablespoons of water to complete cooking; set aside.
  2. Prepare the walnut sauce. Soak the breadcrumbs in milk and, once soft, put in a blender with the remaining sauce ingredients. Blend to a smooth and even mixture.
  3. Put a pot of water on the heat, bring to the boil and salt it. Throw Fettuccine and cook al dente; drain and pour the pasta in the pan with the cooked cabbage, then mix adding the walnut sauce and some of the cooking water of Fettuccine.
  4. When Fettuccine are nice and creamy, serve and complete with some walnut kernels, freshly ground pepper, a dribble of extra virgin olive oil and some mint leaves.

fettuccine alla salsa di noci e verza

Version with gluten of Fettuccine with walnut sauce and cabbage

The recipe does not need adaptation for the version with gluten.

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