Spinach Noodles (6×14 Oz) made by Mrs Miller’s are wholesome, delicious, and good value pasta noodles.
This colorful pasta is a great way for you and your children to eat vegetables. Mrs. Miller’s spinach noodles are packed with flavor, good nutrition, and are cholesterol free. Use these noodles in main pasta meals and casseroles for a colorful twist on your usual recipe. Each case consists of six (6) 14 ounce packages.
Above all, these noodles are all natural made with extra fancy durum wheat flour, water, spinach powder, and egg whites. They are packed with protein, are cholesterol free, low fat, and rich in vitamin B and iron that make for nutritious noodles.
Country of Origin: United States, made in in Ohio’s Amish Country
If you love pasta, but want to eat healthy ones, check this one out!
Eating Carbohydrates in Smart Ways
Pasta has always been associated with weight and a heavy feeling. True, pasta is rich in carbohydrate, a food group most often than not, shunned by weight watchers. However, there are still people who find it hard to avoid this altogether. And they are right in thinking so.
Although it tends to add weight if taken in excess, carbohydrate is very important because it gives the body the energy it needs to enable it to do its work properly. So for those who cannot give up pasta, there is an alternative.
Hence, instead of having it the traditional way ( with meat and bacon, and cream and all the fatty substances), why not have it as a salad? Below is healthy recipe for using noodles or pasta in salad:
GARDEN PASTA SALAD
1 can (16-ozs) mixed fruit in juice or extra light syrup
1/4 cup white wine vinegar
1 pkg. (8-oz) spinach flat noodles or pasta
2 tsp cornstarch
1 Tbsp basil
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1 cup celery, sliced
1/2 cup green onion, thinly sliced
– Romaine lettuce leaves
Drain mixed fruit, reserving liquid. Drizzle fruit with vinegar and set aside. Cook pasta in boiling water until tender; drain and cool slightly. Meanwhile, in small saucepan, whisk together reserved liquid, cornstarch, basil, and garlic.
Stir over medium heat until mixture thickens and boils. Remove from heat; stir in mixed fruit and vinegar. Toss pasta with tomatoes, celery, and green onion. Fold in fruit and sauce; chill. Spoon onto Romaine lettuce to serve.
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