By itself, pasta is a nutritious food. It contains almost no fat, cholesterol and sodium and is an excellent source of low glycemic carbohydrates. Foods with a low glycemic index are broken down slowly in the body and release their carbohydrate (glucose) gradually into the bloodstream. As a result, they can help you feel full longer after eating.
https://chloewellbeing.wordpress.com/2013/06/24/explanation-of-good-and-bad-carbs/
Research shows that most people lose the same amount of weight whether they follow a low-carb, lowfat or Mediterranean diet. That’s because calories matter most: Eat too many calories (from bread, pasta or anything else) and you’ll gain weight; eat less than you burn and you’ll lose weight.
The catch: Starchy carbs are high in calories, so you have to keep serving sizes small—but many people find it all too easy to go overboard on pasta, potatoes, rice and even the better-for-you whole grains like whole-wheat pasta or brown rice.
So, how much pasta can you eat if you’re trying to lose weight?
Click here to follow the correct guidelines-
https://chloewellbeing.wordpress.com/2014/10/05/why-youre-not-loosing-weight/
Ideally, top your pasta with tomato sauce which is low in calories and fat and a good source of vitamins A and C. Tomato sauce is also an excellent source of lycopene, an antioxidant linked with protection from certain cancers. If you’re using a store-bought pasta sauce, look for a product with no more than 70 calories, 1 gram saturated fat and 350 milligrams of sodium per one-half cup serving.
To help you feel satisfied, be sure to include protein in your pasta sauce – lean ground turkey, chicken breast, shrimp, white kidney beans, and so on. Bulk up your sauce by adding plenty of vegetables,such as chopped zucchini, bell peppers, mushrooms, rapini and baby spinach.
When deciding what carbohydrates to eat, don’t worry about whether or not they are classified as simple or complex carbohydrates. Instead, try to ensure that you are getting your carbohydrates from minimally processed vegetable, fruit, bean, and whole grain sources. Carbohydrates from these sources are ideal because they have high vitamin, mineral, phytonutrient, and fiber contents, so they are not only providing your necessary caloric energy but they are also delivering a significant amount of additional healthy nutrients that are lost in the more refined and processed carbohydrates (i.e. in carbohydrate sources like white flour, table sugar, white rice, fruit juices, sodas, cookies, cakes, jams, etc…).
Generally speaking, carbohydrates from vegetables, fruits, beans, and whole grains are digested slower, which allows you to feel satiated for a longer period of time and reduces spikes in blood glucose levels, which are associated with increased risk for diabetes and heart and weight problems. Some examples of how to choose your carbohydrates are as follows:
-Try to increase the relative proportions of fruits and vegetables in your diet
-When eating bread choose whole wheat bread rather than white bread
-When eating pasta choose whole wheat pasta rather than regular pasta
-When eating rice choose brown rice rather than white rice
-At breakfast try eating oatmeal, preferably steel-cut oats, or perhaps quinoa, rather than your normal breakfast cereal.
Here are some yummy low-carb alternative recipes
Delicious Zucchini Lasagna
http://theturquoisehome.com/2013/10/delicious-zucchini-lasagna/
Mac-and-Cheese-Style Cauliflower
Get all the creamy, cheesy goodness of mac and cheese—without the high starch content of macaroni.
http://www.vegetariantimes.com/recipe/mac-and-cheese-style-cauliflower/
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