I tend to think thinner, rougher noodles work a lot better for gluten-free options than the ones that try harder to mimic spaghetti. 6. Andean Dream Made With Organic Quinoa ...

3. Shirataki noodles. One reason shirataki noodles might appeal to you is that they have no carbs. They’re slightly chewy, so they provide good texture, especially in dishes like this one for ...

Drain the pasta, then return it to the pot, and reduce the heat to medium. Add in the cream cheese and cheddar cheese, and cook for 4 to 5 minutes or until the cheeses begin to melt.

Although black bean pasta packs a health punch with 25 grams of protein, it tastes like beans (duh). It can be mushy and doughy regardless of cook time – not at all al dente.

1 to 2 medium lemons. 1/2 cup oil-packed sun-dried tomatoes. 5 tablespoons olive oil (may use the oil from the sun-dried tomatoes) 3/4 teaspoon salt, or to taste ...

True whole wheat pasta will list 100 percent durum whole wheat flour as the first -- or only -- ingredient. Some of the more common brands that offer 100 percent whole wheat pasta include Hodgson ...

Quinoa pasta lends a nutty flavor. ... If you want to avoid unnecessary carbs altogether, try noodles made from zucchini or squash for a vegetable-based dish. How do I cook gluten-free pasta?

This hearty pasta made with corn and rice looks and tastes like whole wheat pasta. It keeps its shape and delivers a perfectly bouncy, al dente texture. 200 calories, 1.5 g fat, 4 g protein. $3.29 ...