Love pasta but trying to keep them carbs at bay? No worries! We are here to save the day (or at least your tastebuds). Using Dr Zaks pasta, we were able to create a protein supercharged, healthier version of your favourite dish using all locally sourced ingredients! If this recipe doesn’t make you happy, not sure what will…
200g Dr Zaks Protein Pasta
400g Fage 0% Total Greek Yoghurt
100g Extra Light Soft Cheese
250g Fat removed bacon OR cooked ham (chopped)
200g Low Fat Fresh Mozarella
1 Kallo stock cube (any flavor preference)
½ Tsp Coconut Oil
1 Tsp Garlic Salt
Sprinkle of Salt & Pepper
First, boil the pasta as per instructions on packet, boil pasta together with stock cube, this will give it a little flavor.
Preheat oven to approx. 180-200 degrees, at medium – high heat.
In another pan, heat the coconut oil and add in the ham (or bacon if you choose that) until it begins to sizzle, keep stirring so that the ham (or bacon) browns slightly, to get a smoky flavour.
Reduce heat and stir in yoghurt and soft cheese with garlic salt, salt and pepper. You may choose to add more herbs and/or seasoning at this point. Lastly, add half of the mozzarella.
By now pasta should be ready, so add that to a pyrex dish or even a silicone mold and pour in your yoghurt & ham sauce mixing thoroughly with pasta.
Top with the rest of the mozzarella and oregano, then bake for 15 minutes until golden and crispy over the top.
You may want to omit the ham/ bacon and add vegetables instead, or if you prefer another cheese and your diet allows it, then go ahead and sub it. As long as the fundamentals of the recipe are there, you can play with it as you see fit.
Alternatively, you could still make the dish with your preferred pasta, the yoghurt will bring down the calorific content that comes with standard heavy creams!
This was a great dish, filling but not too heavy, plus there was enough for seconds OR for the next day! Yipee!
Nutritional Info: Per serving: (Recipe yielded 4 servings)
469 Cals | 13.4F | 22.2C | 62.7P
High Protein | Low Carb
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