Sun-Dried Tomato Bean PastaJul 25, 2022
I don’t know about you, but regular pasta tends to send my blood sugar through the roof! How do I know? Because I get hungry an hour or so after eating it. This means it caused my blood sugar to initially spike and then plummet, triggering what I call “rebound hunger.”
Other foods that can have this effect are:
- White potatoes
- White rice
- Sugary cereals and other sweets (cake, cookies, candy)
- Sugar-sweetened beverages (including those fancy, overpriced coffee drinks)
If you find yourself shying away from pasta for the same reason, or if you are simply trying to improve the overall quality of your food choices, I think you'll really like this recipe! It was created by my friend Carla and uses Liviva Organic Edamame Fettuccine, a high protein, high fiber, low glycemic solution to regular wheat-based pasta with a mere two ingredients: organic edamame and water.
One serving of this pasta offers 22 grams of protein (as much as one 3-ounce chicken breast) and 17 grams of fiber. Pretty impressive! 🙌
Pair it with a nice leafy green salad and you've got a real nutrition powerhouse meal on your hands.
Basil & Sun-Dried Tomato Bean Pasta
Prep time: 5 minutes
Cook time: 15 minutes
- 1 bag Liviva Organic Edamame Fettuccine
- 1 large red onion, diced
- 2 cloves fresh garlic, minced
- 1 jar julienne sun-dried tomatoes in olive oil
- Himalayan salt and pepper to taste
- 1/2 cup fresh basil, cut into ribbons
- Prepare pasta according to directions on package.
- In a separate pan, sauté tomatoes, garlic and onion until slightly caramelized. The oil from the jar of tomatoes should be ample, but you can add a little more per your taste.
- Drain pasta and toss with onion mixture. Gently fold in basil ribbons and add salt and pepper to taste. Enjoy!
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