PASTA DIET: THE BEST 5 RECIPES TO LOSE WEIGHT AND ENJOY

You can lose weight quickly and easily with pasta. They provide a lot of energy, are rich in carbohydrates and protein, but contain hardly any fat. Their volume doubles when they are cooked, which makes them very saturated! They also make you happy. The reason: the high proportion of carbohydrates boosts the release of the happiness hormone serotonin.

That's how it's done

For breakfast there is, for example, a cheese roll (use mustard instead of butter) or black bread with scrambled eggs. At lunchtime you choose a pasta recipe and in the evening it can be a light green salad with tomatoes or cucumbers (dressing made from vinegar and oil).

Homemade quark noodles

Ingredients for 2 servings

2 eggs (M)

375 g curd

2 tbsp sweeteners (e.g. xylitol, stevia, agave syrup, honey)

5 tbsp guar gum (health food store)

salt

preparation

Mix the eggs with curd cheese, sweetener and 4 tablespoons guar gum until a firm dough is formed. Let it rest for 10 minutes.

Sprinkle the work surface with the remaining flour. Roll out the dough on it and form small rolls.

Bring the noodles to the boil. As soon as they rise to the surface, they're done. Then drain and drain.

Either enjoy this way (e.g. with a light sauce) or fry all around in a coated pan with 1 tablespoon of vegetable oil until crispy.

Sprinkle with freshly grated Parmesan before serving.

Spaghetti all'arrabbiata

Ingredients for 4 servings

1 onion

3 cloves of garlic

2 red chili peppers (hot or mild, depending on taste)

750 g ripe tomatoes

2 tablespoons of olive oil

1 tbsp tomato paste

salt

pepper

1 tsp vegetable stock powder

500 g spaghetti

½ bunch of basil

preparation

Peel the onion and garlic and dice finely. Rinse the chillies, cut lengthways and cut finely. Clean, halve and cut the tomatoes into large cubes.

Heat oil in a pot. Braise the garlic and onions. Briefly sauté tomato paste. Add tomatoes and chilli, braise. Salt and pepper.

Deglaze with 250 ml of hot water, bring to the boil. Stir in the broth powder, simmer open for about 10 minutes.

In the meantime, cook the spaghetti in salted water until bite-proof. Drain and drain.

Shower the basil leaves, pat dry and pluck.

Pour tomato sauce over the spaghetti, garnish with basil.

Serving approx. 500 kcal, 14 g E, 12 g F, 80 g KH

Pasta salad with chicken

Ingredients for 4 servings

200 g fusilli (e.g. from Birkel)

400 g chicken breast

salt

pepper

curry powder

paprika

5 tablespoons of olive oil

1 mango, ripe

1 Lollo Bionda

1 onion, red

1 small piece of ginger, peeled

1 untreated lime, juice and zest

3 tbsp light balsamic vinegar 

50 ml of orange juice 

½ tsp brown sugar

preparation

Cut the meat into small cubes and season with salt, pepper, curry and paprika powder. Fry in 1 tablespoon of oil until golden brown.

Peel the mango and remove the core. Set aside one column and dice the rest.

Wash Lollo Bionda and cut into narrow strips. Peel the onion, cut into rings.

Puree for the dressing ginger, remaining oil, lime juice and zest, balsamic vinegar, orange juice and the remaining mango wedge.

Season with sugar, salt and pepper. Mix the pasta, chicken breast fillet, mango, onions and Lollo Bionda with the dressing and arrange on plates.

434 kcal, 25 g E, 15 g F, 49 g KH per serving

Pasta Bami Goreng

Ingredients for 4 servings

200 g Mie noodles (Chinese noodles)

salt

200 g pak choi

1 bell pepper, red

1 carrot

1 stick of leek

1 spring onion

300 g turkey breast

2 tbsp sesame oil

1 pack of Chinese spice mix

preparation

Wash the pak choi and cut it into small pieces. Cut the bell pepper and carrot into strips and leeks, and the spring onion into rings.

Dice the turkey breast into small pieces. Heat the oil in the pan. Fry the meat until golden yellow and remove it.

Then fry the vegetables for about 5 minutes, except for the spring onions.

Add the pasta and meat, stir in the spice mixture. Simmer for another 3 minutes.

Finally, spread it on large bowls and sprinkle the spring onions over it.

Approx. 281 kcal, 25 g E, 7 g F, 44 g KH per serving

Minced lamb cannelloni

Ingredients for 4 servings

1 onion

1 small eggplant 

400 g minced lamb 

½ tbsp olive oil 

1 large can of tomatoes, peeled and cut 

salt 

pepper 

thyme 

200 g cannelloni 

100 g sheep's cheese 

1 pointed pepper, green

preparation

Peel the onion and chop into small cubes. Dice the eggplant too.

Fry the chop in a pan with oil. Add the onion and fry. Take out the chop and fry the eggplant cubes in the pan.

Then add the minced meat again, add the tomatoes to the pan. Let it simmer for 15 minutes.

Season the minced sauce with salt, pepper and thyme.

Preheat oven to 180 degrees.

Fill the cannelloni with the sauce and layer in a fire-proof form. Fill the form with the remaining sauce. Crumble sheep's cheese on top.

Place the casserole in the oven and cook for 40 minutes.

Cut the bell pepper into rings and sprinkle on the casserole halfway through the cooking time.