When my child wants Italian Dishes, esp. Pasta dishes, I have made a seperate dinner for him. He seems to really like the LC recipes so far. What do the serious Italian food lovers and cooks prefer in the LC pastas, sauces, cheeses, sweets and prepared/frozen products?

Thanks,
k.

Obstacles are what you see when you take your eyes off of your goals.
222/190/150 5'9.5

When I'm craving pasta I make hamburger or sausage with LC pizza sauce and spaghetti squash. Top with grated cheeses. This usually does it for me. I do have some of the LC lasagna and pizza recipes but haven't tried any yet as I just haven't had the pre-LC cravings I used to get. I also use the LC alfredo (bottled) sauce on lots of meats and different veggies.

Deannie
270/236/125

Thanks Deannie!

Obstacles are what you see when you take your eyes off of your goals.
222/190/150 5'9.5

I make lasagna, subbing eggplant and/or zuccini for the noodles.

Libby

174/142/138

I wrote an article about making Italian lc dishes a while back, here's the link...

LC Italian Dishes

Let me know if you have any questions.

Member since 2001

Viva Las Vegas!

Thanks Libaki and MarcieLynn.

Have you tried any of the LC pastas? I gather from many posts that the LC Pasta(s) aren't very tasty.

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Obstacles are what you see when you take your eyes off of your goals.
222/180/150 5'9.5

I have yet to find a low carb pasta that I like, and I have tried lots of brands. But the pasta has not been a huge deal with me because I feel that it is the other ingredients that make Italian food tasty, sauces, cheeses, italian sausages, etc.

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Libby

2004 174/142/138

Begin Again 2007

164/159/142

There is one low carb pasta that I DO LIKE. It's made by Monterey Pasta Co. and I get it at Costco. It's cheese ravioli. It's quite good. Not exactly like the real stuff but once you pour sauce all over it, you can barely notice the difference.

I don't know if it would please your taste or not but it's definately worth a try. I was very surprised.

All others I've tried are not very good at all.

__________________
It is always necessary to leave some part
of cooking to improvisation. - Paul Bocuse
Member since 2001