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Dinner Diva: Fiber Gourmet

Dinner Diva
Fiber Gourmet

From whatever food perspective you come from whether it be one of low carb adherence or a more moderate approach of carb/protein balance, no one will argue with you how important it is in making sure the carbs you ingest are high quality (meaning complex carbs) and not the high glycemic carbs (meaning junky carbs) that people traditionally consume in mass quantities. Of course I'm talking chips, pastries and white flour products like pasta when I say high glycemic carbs.
Pasta is one of my guilty pleasures that I can just pile drive through. I love, love, love me some pasta, I won't lie! I cannot however, tolerate whole wheat pasta (boiled cardboard, anyone?) and while I'm fond of some brands of pasta that have managed to get the fiber in (like Barilla Plus and Dreamfield's), they still don't have enough fiber to offset the amount of pasta I would love to have on my plate.
Enter the new kid on the block, Fiber Gourmet. Fiber Gourmet has (drum roll please) 18-20 grams of fiber per serving! That's absolutely ginormous! Not only that, but their pasta proudly contains only 130 calories per serving vs. the 210 calories per serving most pastas pack in. When you consider that one small 2 ounce serving is going to get you more half your day's fiber, what's not to love about this pasta?
And, lest you think I am gushing (I am), the taste is phenomenal. My kids didn't even know I did the bait and switch on them! After dinner was over I told them we had eaten Fiber Gourmet. Their response? "Oh."
You know, teenagers just can't appreciate how significant this all is, but I knew YOU would! So here you go, a Saving Dinner recipe all tricked out in Fiber Gourmet pasta-just perfect for this time of year!
Summer Pasta Primavera
Serves 6
1 10 ounce bag Fiber Gourmet Light Pasta (I like the Spinach Pasta)
1 tablespoon olive oil
1 medium red onion, chopped
2 cups chopped zucchini
1 clove garlic, minced
2 cups chopped fresh tomato
1 cup fresh corn (if you can) OR 1 cup frozen corn, thawed
1/4 teaspoon hot red pepper flakes (optional, or add more if you like it hot)
1 cup non-fat milk
1/2 cup freshly grated Romano cheese
Salt and pepper to taste
Prepare pasta according to package directions; drain and set aside.
In a skillet, heat the oil over medium heat. Add the red onion and zucchini and cook until the onion is golden. Reduce heat to medium and add the garlic, tomato, corn, red pepper flakes, milk and Romano cheese. Stir until the cheese is melted and the vegetables are hot. Add the pasta and mix thoroughly. Season with salt and pepper to taste.
Per Serving: 318 Calories; 6g Fat; 16g Protein; 70g Carbohydrate; 20g Dietary Fiber; 6mg Cholesterol; 163mg Sodium. Exchanges: 4 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 Fat.

For more dinner solutions, visit Copyright 2008 Leanne Ely. Published with permission for this publication.

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