You all know I love my pasta. Like seriously love a bowl of refined carbs. But you know what? After a long day, sometimes it just hits the spot and I’m perfectly okay with that. The only downfall is that pasta alone has little protein or fat and, if we’re talking about the white variety, little to no fiber. The abundance of carbs and not much else basically means I can single-handedly eat two-thirds of a box and just barely feel satisfied.
Hey, sometimes that happens. But by adding just a couple of things to that jar of sauce in the pantry, a bowl of refined carbs can easily be transformed into a satisfying and nutritious meal. Part-skim ricotta is my favorite protein-packed cheese for pasta sauce. Just one cup has about 24 grams of protein and stirs in with almost no effort, adding a bit of creaminess and gourmet feel to a rather unsexy jar of sauce. Want to take it a step farther? Sauté whatever random veggies you have hanging out in the fridge and add those to the pot for extra fiber, vitamins, minerals, antioxidants and phytonutrients. I find when I add these two things to my sauce, I feel more satisfied and actually eat less of those refined carbs.
Got any quick tricks for adding protein to your pasta?