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Post by KikiPea on Jan 15, 2018 0:20:03 GMT
Looking for a good, low point pasta for soup. Thoughts?
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Post by #notLauren on Jan 15, 2018 0:26:56 GMT
WW actually sells 0 point noodles. Don't know how they'd do in soup.
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Post by Merge on Jan 15, 2018 0:27:44 GMT
I've made a few dishes with whole wheat pasta in the past few weeks and neither was very high in points. You can have a whole cup of whole wheat penne for 4 points. It looks like you save a point per cup of pasta using whole wheat vs. white pasta (5 points per cup for penne). In a soup, I'd just make sure you're not adding a lot of pasta per serving - bulk the soup up with veggies instead. Diced parsnip is a nice addition that feels starchy but doesn't add points and is low in carbs.
ETA: I dislike the no carb/no point "noodles" immensely. I'd rather just spend a few points on actual pasta and not eat too much of it.
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Post by #notLauren on Jan 15, 2018 0:38:24 GMT
I've made a few dishes with whole wheat pasta in the past few weeks and neither was very high in points. You can have a whole cup of whole wheat penne for 4 points. It looks like you save a point per cup of pasta using whole wheat vs. white pasta (5 points per cup for penne). In a soup, I'd just make sure you're not adding a lot of pasta per serving - bulk the soup up with veggies instead. Diced parsnip is a nice addition that feels starchy but doesn't add points and is low in carbs. ETA: I dislike the no carb/no point "noodles" immensely. I'd rather just spend a few points on actual pasta and not eat too much of it. I've never tried it. I just see it at the meetings. Does it have any taste or heft to it at all or are they basically cellophane noodles? |
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Deleted
Posts: 0
Aug 18, 2025 19:43:29 GMT
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Post by Deleted on Jan 15, 2018 0:59:08 GMT
Trader joes has non wheat, non corn pasta and gluten free.
It isn't bad, my people will it eat.
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itsmemom
Junior Member
Pea since 2002. Formerly itsme1546
Posts: 83
Jun 25, 2014 20:14:08 GMT
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Post by itsmemom on Jan 15, 2018 1:03:17 GMT
Creamette 150 is good! 2oz of regular creamette brand penne is 6sp, the Creamette 150 is 4sp for 2sp.
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Post by KikiPea on Jan 15, 2018 1:07:51 GMT
ETA: I dislike the no carb/no point "noodles" immensely. I'd rather just spend a few points on actual pasta and not eat too much of it. This is how I feel about most zero point things like yogurt, cheese, things that have healthy fats that your body needs, or sugar free things that are full of chemicals that replace the natural things. I try to eat the healthier/more natural things. |
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Post by SallyPA on Jan 15, 2018 3:18:15 GMT
I usually use whole wheat pasta. The carbanada brand of noodles that are available on amazon get great reviews.
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Post by elaine on Jan 15, 2018 4:27:52 GMT
I've made a few dishes with whole wheat pasta in the past few weeks and neither was very high in points. You can have a whole cup of whole wheat penne for 4 points. It looks like you save a point per cup of pasta using whole wheat vs. white pasta (5 points per cup for penne). In a soup, I'd just make sure you're not adding a lot of pasta per serving - bulk the soup up with veggies instead. Diced parsnip is a nice addition that feels starchy but doesn't add points and is low in carbs. ETA: I dislike the no carb/no point "noodles" immensely. I'd rather just spend a few points on actual pasta and not eat too much of it. I've never tried it. I just see it at the meetings. Does it have any taste or heft to it at all or are they basically cellophane noodles? It is the most disgusting thing I have tried to eat in decades. |
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Post by anniefb on Jan 15, 2018 4:53:23 GMT
I now use a lot of Konjac noodles/pasta instead of pasta but don’t think it would do that well in soup.
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Post by cmpeter on Jan 15, 2018 4:56:26 GMT
Carbanada is great...I’ve only found it on Amazon. But I e seen some WW folks online post about finding it at Target.
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Post by Bridget in MD on Jan 15, 2018 13:53:07 GMT
Another fan of Carba-Nada!!!!! I haven't looked to see if the points changed with the new Freestyle program...
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Post by missbennet on Jan 15, 2018 14:18:10 GMT
It seems like very al dente spaghetti squash would hold up in soup just fine. It's great with actual marinara sauce, but I don't know what it would bring to the table (ha!) in a soup. There's also those shirataki noodles that are no carb, no calorie - I guess they just add bulk, but not really flavor. They're made from a kind of yam. I've never tried them. Scared.  |
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Post by *KAS* on Jan 15, 2018 16:45:43 GMT
I also use carba-nada. I buy it on amazon. 1.5c of the fettuccine is 3sp and it actually looks like a decent serving and tastes normal to me.
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Post by KikiPea on Jan 15, 2018 21:54:05 GMT
Thanks, y'all! |
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