Spaghetti (No Noodles) For One

Yes, yes, I know. You’re saying, “No noodles?” And the answer is yes, that’s just what I wanted to say. Noodles are fine, and they’re the go-to for spaghetti sauce, but wait, hear me out. Noodles, even the “whole-wheat” variety, are pretty empty nutritionally. Yes, they fill us up, but it’s with empty calories, and a blood-sugar spike that’s less than helpful. Unless you’re in perfect shape and exercise a lot, spaghetti noodles are not the most awesome thing for you. We’ll talk more later about why that is, but for now, just take a look at the recipe and give it a shot. (If it helps at all, eating it this way is an option at a rather good Italian restaurant chain. It’s for those who don’t want wheat or simple carbs in their food. You just have to ask.)

Note: If you must use noodles, boil just enough for yourself for 7 to 9 minutes, no more, and then lay them down under the sauce.

Note: If you want meat in there, just brown 1/4 pound ground beef or ground Italian sausage and add it when the sauce is cooking on the stove. I’m a big fan, myself, but the recipes are for straight tomato-based sauce.

Spaghetti (No Noodles)

Thin Spaghetti Sauce For One

1 tbsp (olive) oil

1/8 tsp garlic powder, or 1 cloves of minced garlic

1/2 tsp basil, or 2 leaves, chopped

1 can tomato sauce

salt and pepper

Sauté the garlic (or garlic powder) in oil over medium heat for about two to three minutes, until tender. (Cooking the powder also helps to release the flavor, so don’t get weirded out by that.)

Stir in the basil and tomato sauce.

Season with some salt and pepper, then cook for 15 to 20 minutes, until it thickens a little.

Chunky Spaghetti Sauce For One

1 tbsp (olive oil)

1 clove of minced garlic, or 1/8 tsp garlic powder

1/4 cup chopped bell pepper, optional

1/8 cup chopped mushrooms, optional

1/8 cup chopped zucchini, optional

1 tsp basil, or 2 leaves, chopped

1 can crushed or diced tomatoes

salt and pepper

Sauté the garlic (or garlic powder) and the other vegetables in oil over medium heat for about two to four minutes, until tender.

Stir in the basil and the tomatoes.

Season with salt and pepper, then cook for 15 to 20 minutes, until it thickens some.

Tomato-Only Spaghetti Sauce For One

1 tbls (olive) oil

1 clove garlic, or 1/8 tsp garlic powder

1/4 to 1/2 pound cherry or grape tomatoes, halved

1 tsp basil, or 2 leaves, chopped

salt and pepper

Sauté the garlic in the oil for a couple of minutes over medium heat, then add the tomatoes and the basil, cooking and stirring occasionally while the tomatoes soften. When they’re at the right consistency for your taste, you’re done.

Not Noodles For One

2 tbsp (olive) oil

1 to 2 cups chopped or sliced zucchini , squash, sugar snap peas, eggplant, bell peppers, onions (any or all optional)

salt and pepper

Sauté chopped vegetables in oil over medium to medium high heat until tender and slightly browned. Add salt and pepper.

Just put the sautéed vegetables down instead of the noodles, cover with the sauce of your choice, and you’re set. Believe me when I say that not only does this taste good, but it beats noodles for nutrition and weight loss hands down. Let me know what you think.

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