This combines my wife’s rich, slow‑simmered tomato‑meat sauce with tender sautéed shrimp for a comforting surf‑and‑turf twist on classic pasta night. It’s easy enough for weeknights, impressive enough for guests, and ready in under an hour. The bad thing about always using regular refined low fiber wheat flour pasta for our spaghetti dinners (which we do), though, is that it’s easy to overeat refined carbs, which can spike blood sugar and leave you feeling sluggish. I keep telling myself that we are going to try a healthier style of pasta one of these days. These are what I’m considering . . .
Zucchini noodles (zoodles) — Fresh spiralized zucchini cooks in minutes, is low‑carb, and pairs well with bold sauces. They don’t mimic pasta exactly but offer a clean, light base.
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Spaghetti squash — When roasted, its strands resemble spaghetti and deliver fiber, vitamins A & C, and a mild sweetness.
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Chickpea pasta — High in protein and fiber, holds sauce well, and tastes close to traditional pasta. Great gluten‑free option.
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Lentil pasta — These red or green lentil noodles offer high protein and fiber with a firm bite.
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Hearts of palm noodles — Very low‑carb, mild flavor, and surprisingly pasta‑like texture.
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Shirataki (konjac) noodles — Ultra‑low‑calorie, low‑carb noodles made from konjac fiber; best when rinsed and sautéed.
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Edamame or soybean pasta — Very high protein (similar to chicken per serving) and lower in net carbs.
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Brown rice or quinoa pasta — Gluten‑free options with a texture closer to wheat pasta and more whole‑grain nutrients.