This spaghetti with diced tomatoes and artichoke hearts is so easy to make that it can be on your table in about 30 minutes. We were wondering what to make for dinner a couple of weeks ago. Fran found a can of artichoke hearts and diced tomatoes in our pantry. So we decided to combine these and serve it over spaghetti.
We heated the oil and garlic in our 10-inch skillet over medium heat.
Add the diced tomatoes, drained artichoke hearts, and Italian seasoning.
Stir to combine and cook for 10 minutes until you see a slight boil.
Serve this over the cooked pasta.
We did not have any fresh basil for an additional garnish. I think fresh basil would add to the flavor. Truth be known we really didn't measure the ingredients we just added as we went along. This was a quick and easy meal that we both enjoyed. We will certainly make this one again.
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Spaghetti Carbonara is one of the simplest and most delicious pasta dishes from Italy. You don't have to go to a fancy Italian restaurant to enjoy this easy-to-make dish. In my review today I'll show how simple this is to make at home.
Authentic Carbonara is made with Guanciale (cured pork cheek), which is really hard to find. So, we use Pancetta (cured pork belly). You can easily find pancetta already diced at your local grocery store. If you can't find pancetta, you can use bacon.
Ingredients:
1 lb. of spaghetti
1/2 pound Pancetta or Bacon diced
2 cloves of garlic minced
3 eggs
1 cup of grated Parmesan or Romano cheese
Fresh ground black pepper
Parsley Chopped for garnish
Salt, for pasta water
1/4 cup pasta water
Instructions:
Start a large pot of salted water for the pasta and bring to a boil.
Add the pancetta or bacon and minced garlic to a large frying pan. Cook over medium heat until the fat has rendered and the pancetta or bacon is crispy.
While the pancetta is cooking add the eggs, cheese, and black pepper into a bowl and whisk together. Set this aside.
Once the pasta is cooked to your liking, drain, and place in a large bowl. Quickly add the pancetta and egg mixture. Return to the frying pan over low heat. Mix well to create a creamy sauce. Add 1/4 cup of pasta water if needed.
Garnish with chopped parsley, and more cheese, and serve.
This is our pancetta and garlic cooking in the frying pan.
This is our egg and cheese mixture
Tip: When you return the pasta to the frying pan low heat is the key. You don't want the eggs to scramble, the low heat while mixing will create a smooth custard-likesauce.
Our family loves this Italian classic. So, try this at home I'm sure your family will love it as much as we do.
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Kaizen Low Carb Pasta made with lupin flour is a health-conscious alternative to traditional pasta
made with wheat flour and semolina. It is the best pasta I have found for
those of us who follow a low-carb diet, such as keto enthusiasts, diabetics,
or anyone looking to reduce their carbohydrate intake. It is also a great
option for people who follow a gluten-free diet.
This product review will cover Kaizen pasta’s taste, texture,
nutritional value, preparation, and overall value. As a bonus, I will also share a simple
recipe I developed that uses Kaizen fusilli.
Taste and Texture
One of the most critical aspects of any pasta product is its taste and
texture. Kaizen low carb pasta aims to mimic the familiar experience of
traditional pasta, and it does a commendable job.
Taste
The pasta has a mild, slightly nutty flavor that pairs well with a variety of
sauces. It reminds me of chickpea pasta.
While it doesn't have the same taste as pasta made from wheat flour and semolina, it is quite enjoyable when combined with robust sauces like
marinara or Alfredo.
Texture
The texture is pleasantly firm, though slightly different from traditional
pasta. It is a bit chewier, which can take some getting used to, but
it holds up well in both hot and cold dishes.
Nutritional Value
Kaizen low carb pasta shines in its nutritional profile, making it an
attractive option for health-conscious consumers.
Low in Carbohydrates
This pasta is significantly lower in carbs compared to regular
pasta, making it suitable for low-carb and keto diets. Each serving contains
only 6 grams of net carbs, depending on the specific variety.
The company has also come out with an even lower-carb pasta line, which I have ordered and will review after I have tried it.
High in Protein
With 20 grams of protein per serving, this pasta helps in meeting daily
protein requirements, which is beneficial for muscle maintenance and overall
health.
High in Fiber
The pasta has 15 grams of dietary fiber per serving, contributing to better digestive
health and helping to keep you full for longer.
Gluten-Free
Kaizen pasta has been reformulated with a gluten-free recipe, so more people can enjoy it.
No Artificial Ingredients
Kaizen prides itself on using natural ingredients, which is a big plus for
those avoiding artificial additives and preservatives.
Preparation
Preparing Kaizen Low Carb Pasta is straightforward and similar to traditional
pasta. Just bring a large pot of salted water to a boil, cook the pasta for about 5–6 minutes (to the desired texture), drain, and use as desired, with a sauce or in recipes.
Although the texture is different than traditional pasta made from wheat and semolina flours and cannot be cooked al dente, it's crucial to monitor the pasta closely to avoid overcooking so it does not become mushy.
Versatility
Kaizen Low Carb Pasta is versatile and, at the time of this post's publication, is available in four shapes: Fusilli, ziti, radiatore, and cavatappi. This makes it suitable for a variety of
dishes.
It works well in classic hot pasta dishes like spaghetti Bolognese, carbonara,
lasagna, and baked casseroles.
I used it to make a low-carb, high-protein, high-fiber version of a traditional Jewish sweet noodle kugel (a sweet egg, cottage cheese, and noodle casserole) and it was absolutely delicious!
It also holds up well in cold pasta salads, providing a hearty base for a variety
of fresh ingredients.
Overall Value
Considering its health benefits, Kaizen low carb pasta offers good value for
money. Although it is more expensive than conventional pasta made with wheat
flour and semolina, the added nutritional benefits will justify the higher
price point for many consumers.
It's particularly valuable for those who need to manage their carbohydrate
intake, follow a gluten-free diet, or want a higher protein
alternative to standard pasta.
Kaizen low carb pasta is an excellent product for anyone seeking a healthier
alternative to traditional pasta without compromising on taste and texture.
Its high protein and fiber content, combined with its low carbohydrate
profile, make it a standout option for low-carb dieters and health-conscious
individuals. While it may require a slight adjustment in cooking and texture
expectations, its versatility and nutritional benefits make it a worthwhile
addition to your pantry.
I whip up this delicious, low carb pasta dish often because it's quick and
easy to make and my husband and I both enjoy it.
I usually serve it with a side salad and, sometimes, with garlic bread made
with Hero bread (expensive but 0 net carbs and exceptional taste and texture for a
keto-friendly bread).
I hope you and your family enjoy it.
Buon appetito!
Servings: 4
Ingredients
Boiling water
Salt
1 pound ground pork
8 oz. portabello mushrooms
1/4 cup wine (red is traditional but white is good, too)
Bring a large pot of salted water to a boil while you make the pork and mushroom ragu (meat sauce).
In a large nonstick skillet, crumble and lightly brown the ground pork over medium-high heat.
Slice the mushrooms and add them to the browned pork. Stir occasionally until the mushrooms are soft.
Stir in the wine and the optional seasonings and cook until the wine is reduced by about half.
Stir in the marinara sauce and turn the heat to a low simmer.
Stir the fusilli into the boiling salted water (some foaming is normal) and boil for 5 minutes.
Drain and stir the cooked pasta into the pork and mushroom ragu. Turn the heat down to low and let the pasta "marry" with the sauce for 3 to 5 minutes.
Divide into four portions and grate some Parmigiano-Romano cheese over the top just before serving.
The Best Low Carb, High Protein, Gluten-Free Pasta by Margaret Schindel
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It’s easy to grow your own herbs. Every year in the spring, Fran buys fresh basil plants, we re-pot these plants and set them out on our deck.
We enjoy fresh basil
all season long and into the fall. The plants just keep reproducing. This basil
pesto is so easy to make and can be enjoyed in many ways.
Basil pesto is perfect tossed over pasta, spread on crackers
or toast, try adding some to your favorite salad. Try it on Garlic bread or a
baked potato.
Our grandson Bobby loves to cook, and especially with fresh
ingredients. This fresh basil pesto is one of his favorites to make. Bobby
makes this basil pesto in about 10 minutes. So, it’s easy to have a meal on the
table in less than 30 minutes.
Basil Pesto Ingredients:
2 cups fresh basil leaves
1/4 cup pine nuts
1/2 cup fresh grated Romano or Parmesan Cheese
1/2 cup extra virgin olive oil
4 cloves fresh garlic (We love our garlic so, you can cut this in half if you like)
1/8 teaspoon red pepper flakes (can be omitted)
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon lemon juice
Directions:
Add the basil leaves and pine nuts into the bowl of a food
processor. Pulse the food processor several times to chop and mix.
Add the garlic, cheese, and lemon juice and pulse several more times
Place the lid on the food processor turn it on and pour the
olive oil in a steady stream.
Stop and scrape the sides with a spatula and turn it on
again for about 10 seconds.
Add salt and pepper to taste. If you use the red pepper flakes add them now and pulse a few more times to mix it all in.
We served our basil pesto over fresh Fettuccine that we
made with our Emeril Lagasse Pasta and Beyond machine.
Our basil pesto with homemade fettuccine was on the table in 30 minutes or less for a delightful family meal.
We used our Ninja Food Processor to make this pesto. Any food processor or blender will work. If you don’t have a basil
plant, you can buy fresh basil at your local grocery store and have this basil
pesto at any time.
It's easy to freeze the pesto to enjoy anytime on crackers or toast. Pour the pesto into ice cube trays and place them in the freezer. After the pesto freezes place the cubes in a freezer bag.
Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN), Esty (Awin), and/or Zazzle Affiliate, I (we) earn from qualifying purchases.”
There is no doubt that our family loves pasta. We enjoy
making our own homemade pasta whenever time allows.
We have had and used, our Atlas pasta machine for years, and
with this machine, you can make different types of noodles. With everybody’s
busy schedules we don’t always have the time to make the dough, roll it out and
run it through the machine.
It was just after Christmas 2020 when I was flipping
through the television channels, and I came across Emeril Lagasse’s
infomercial for his Pasta & Beyond machine.
I immediately stopped flipping the channels, number one
because I like Emeril Lagasse and number two, I love homemade pasta. I’m usually
not an impulse buyer, but after watching the infomercial I knew that I had to
have this.
I bought the complete system, which includes a shredder, a slicer,
a meat grinder, a slow juicer, and a frozen treat maker. This post is about the
pasta machine, as I have not tried the others yet. Although, my daughter did
use the meat grinder and she liked its performance.
What you get with Pasta and Beyond:
The pasta machine
Liquid measuring cup
Dry measuring cup
Mixing Chamber
Pasta Discs (8 different types of pasta)
Spatula/cleaning tool
Cleaning brush
A recipe book that includes so many pasta recipes, and there
is even a gluten-free pasta recipe.
The different types of pasta that you can make with your Pasta and Beyond:
Penne
Spaghetti
Linguine
Tagliatelle
Udon (This is one I haven't had before)
Angel Hair
Fettucine
Lasagna
Making homemade pasta with this machine is so easy. You
just add the dry ingredients into the mixing chamber. Prepare the wet ingredients
in the provided measuring cup. Turn on the machine according to the
instructions. Then, add the wet ingredients slowly through the mixing chamber
lid.
The machine will mix for about 5 minutes and then it will
go in reverse to begin extruding the pasta. The best part is that you can have
homemade pasta on the table in about 30 minutes.
If you are in a pasta-making mood the pasta is easy to freeze. Make a few pounds of your favorite, freeze it, and have homemade pasta anytime. The machine is also very easy to clean.
In this photo, we are getting ready to make some homemade linguine. We used Emeril's Pasta recipe with all-purpose flour and semolina flour.
A ten-second video of making our linguine
This is our one pound of linguine that we made in about 30 minutes. This was homemade, and oh so fresh, we enjoyed linguine and clam sauce that day.
I wonder what my grandmother would think of this machine. Growing up I watched her make homemade pasta all the time, only it was all by hand.
There are other pasta machines on the market and I can't speak to their performance. I can tell you that I am 100 percent satisfied with my Pasta and Beyond.
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