Daytime Online

Chef Cristian Feher: Low-Carb Linguine with Fat-Free Tomato Basil Sauce

ADVERTISEMENT

Daytime

Published: January 10, 2012

Updated: 01/25/2012 08:03 am

Chef Cristian Feher says dieters, you can have your pasta and eat it too, at least the kind he's created. He's making a Low Carb Linguine with Tomato and Basil Sauce.

Low-Carb Linguine with Fat-Free Tomato Basil Sauce
By: Chef Cristian Feher
www.tampabaychef.com

Up until recently, pasta with tomato sauce had gotten a bad reputation in the world of weight-loss. With it's high glycemic index, high carbohydrate amount and fat content in the sauce, it was unheard of that someone would recommend it as a meal for getting fit. That is, until now!

My goal as a chef has always been enjoyment first, practicality second. But in writing this recipe I tossed aside that paradigm and decided that you could, indeed, have your pasta, and lose weight too.

What makes this recipe special is the use of Dreamfields pasta. This particular brand of pasta is made using a patented method of production that allows it to feel, look and taste just like regular pasta, but without allowing your body to absorb much of the carbohydrates.

While regular pastas can have upwards of 30 to 50 grams of carbohydrate per serving, Dreamfields pasta only has 5 to 10 grams. And it rates a 13 on the glycemic scale! But the most important part is that it's satisfying and tastes great! You would never know the difference between this product and conventional pasta.

I have also cut a lot of calories from the sauce by making it from scratch without any oils, sugars or fats, using ripe field tomatoes, onion, garlic, fresh basil, sea salt and carrots to add a natural hint of sweetness.

This recipe has definitely become a staple for my clients and for myself. The recipe is below.

Yields: 4 servings
Serving size: 1 cup of pasta and 1/2 to 3/4 cups of tomato sauce

Ingredients:
- 1 Cup of diced onion
- 1 Cup of minced carrots (about 2 medium carrots)
- 3 to 4 cups of diced fresh tomatoes (about 3 to 4 large tomatoes)
- 4 cloves of fresh minced garlic
- 1/2 to 3/4 tbsp of sea salt
- Pepper to taste
- 1/2 to 1 cup of fresh basil leaves chopped
- One package of Dreamfields low carbohydrate pasta

Instructions:

1. The first step is to prepare all of the ingredients. This means dicing the onions and tomatoes, and mincing the garlic and carrots. You can chop the basil at the last minute for absolute freshness and taste. I used a food processor to do all of my chopping and mincing, but you can do it by hand with a chef knife as well.

2. Bring a large pot of salted water to a rolling boil. You will cook the pasta with this in a few minutes.

3. Since you won't be using any oils or fats, you need a non-stick skillet or sauce pot. Cook the onion and carrots for 15 minutes. Keep them moving every few minutes to avoid burning. If they become too dry, add a little bit of pasta water, as this will create steam to cook the veggies faster and it will keep them from burning.

4. Once the onion and carrot have cooked for 15 minutes, add the diced tomato, minced garlic, salt and pepper. Simmer for 20 minutes until a lot of the liquid evaporates, leaving a nice, thick sauce.

5. Once you put in the tomatoes and garlic, you may also begin to cook the pasta as per package instructions in the boiling water. If you are using Dreamfields pasta, remember not to over-cook it.

6. Once the sauce is finished cooking, turn off the heat, add the chopped basil to the pasta sauce and stir. Basil will have a stronger flavor if you don't cook it, so always add it last.

7. Drain the pasta, and enjoy with your fresh tomato sauce!

Share this:

Loading Comments...

Email Print

ADVERTISEMENT