Vegify It! Low-cal pasta

The problem that most people have with losing weight is typically the same old one, portion control. It seems impossible not to eat an entire bowl of pasta and then want seconds. In response most people try to reduce the portion of what they are eating, leaving themselves feeling deprived. However, now begins a new revalation in portion size.

In order to fill you up you need to add volume, not take it away. Vegetables are the perfect way to acheive this. So take your food and vegify it.

One Pot Pesto Pasta Vegified


Whole wheat spaghetti

1 Asparagus bunch

2 cups of cabbage

1 can of artichoke heart

pesto sauce or sauce of choice

(optional garlic, onion, mushrooms… I would have sauteed these ingredients and added them at the end it if I had made it to the store. Oh, well. Either way is delicious!)

Start by boiling the water.

Chop off the tough parts of the asparagus stalks and slice them into about 1/2 inch pieces diagonally.

Add the whole wheat pasta and cabbage and let cook for around 5-6 minutes.

Throw in the asparagus and cook until pasta and cabbage are tender.

Drain and stir in artichoke hearts (also drained) and about 1/4 cup of pesto sauce (depending on how much pasta you added).

If you made other veggies to go with it, add them and enjoy!!

I love this recipe because it has so much interesting texture. The cabbage kind of acts like an extension of the pasta because of its shape and its ability to absorb sauce and take on its flavor. The asparagus and artichoke hearts are two of my favorite vegetables and go AMAZING with pasta and pesto sauce. Really though when it comes to vegifying there are no rules but to do it up and do not fear the green.


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