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Obsessed with Black Bean Spaghetti that is.
I know it looks funny, but it tastes good, promise. And actually, by funny, I mean, it looks beautiful. Look at how gorgeous that black pasta is with the red noodles and orange shrimp and you haven’t even tasted it yet, but you’re in love, right?
It tastes as good as it looks, and I promise that too.
Anyway, I decided to go sugar free and when I say sugar free, I mean, no sugar, no honey, no agave, no artificial sweeteners, no fruit juice (but yes to whole fruits), and of course no high fructose corn syrup and all those other highly processed sugars, etc. I had to give up my daily serving of Bran Flakes, for goodness sakes. That’s how serious this is.
Anyway, about two weeks in, I was still hungry ALL. THE. TIME. And after paying some serious attention to my diet and trying to analyze the balance of it all, and after trying to “dietitian” myself instead of clients for a change, I figured I was so hungry because I was barely eating any carbohydrates.
I’m just not a pasta or rice or grain kinda girl. I never have been. And thus my search for better carbohydrates began. And here is my favorite find:
Pardon me for getting all Dietitian on you (but I should get on this pedestal every once in a while!), but compare these Nutrition Facts to those of regular pasta. Ounce for ounce, this black bean pasta has the same amount of calories, but SIX(!!!) times the fiber and almost FOUR(!!!) times the protein, and the only ingredients are black beans and water(!!!). It’s also gluten free, sugar free, organic, kosher, and vegan. And if you ask me, the taste is 100% spot on.
So far, I’ve tried the Black Bean Spaghetti and the Soybean Spaghetti. I’ve used them in this lovely Roasted Cherry Tomato with Shrimp dish and I’ve used it with Thai Red Curry. I’ve eaten it freshly cooked and steaming hot, and I’ve eaten it cold out of the Tupperware container. GOOD. EVERY. TIME. I might never go back to conventional pasta.
I don’t typically make a lot of pasta dishes because then I’m stuck eating pasta five days in a row. This I am totally happy with eating five days in a row. I ate it for breakfast one day! That same day, I ate it again for lunch! I may have had a third serving for dinner that night. I love the tomato-basil combination. I love the garlic. I love the fiery red pepper flakes. And shrimp! I’m a starving, 20-something dietitian who has an obsession with buying clothes and wine, so a shrimp splurge is such a treat. This easy dish is a protein and fiber powerhouse with amazing flavor that the whole family will love.
Roasted Cherry Tomatoes with Shrimp over Black Bean Spaghetti
- 4 cups cherry tomatoes
- 4 cloves garlic sliced thin
- 1/3 cup fresh basil leaves
- 2 tablespoons olive oil
- 1/2 teaspoon freshly ground black pepper
- 12 ounces large raw shrimp peeled
- 1/2 teaspoon red pepper flakes
- 8 ounces Explore Asian Black Bean Spaghetti may substitute regular spaghetti
- 1 lemon cut into four wedges
Preheat oven to 400 degrees F. Line a baking sheet with foil and lightly coat with cooking spray
Place the tomatoes, garlic, and basil on the baking sheet. Drizzle with 1 tablespoon olive oil and 1/4 teaspoon black pepper. Roast for 20 minutes or until tomatoes are wrinkled and slightly collapsed.
Meanwhile, bring a large pot of salted water to a boil and cook spaghetti according to package directions.
While spaghetti is cooking, place the shrimp in a medium bowl and toss with the remaining 1/4 teaspoon black pepper, red pepper flakes, and the remaining 1 tablespoon of olive oil. Heat a large saute pan over medium-high and add the shrimp. Cook about 2-3 minutes per side, until opaque.
To serve, divide the pasta among four bowls, top with tomatoes and their juices, and then with shrimp. Serve each with a lemon wedge.
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