Drain your spaghetti. Either mix it through the sauce or place into bowls and top with the bolognese sauce. Add parmesan cheese, if desired.
Notes
* I used Great Low Carb Bread Bakery spaghetti. Any low carb packaged spaghetti can work, provided it cooks like actual spaghetti (Do not use shirataki, tofu noodles, or vegetable noodles).
NOTE- Great Low Carb Bakery has just reformulated their spaghetti ingredients and now contain gluten in them. While still low carb, they aren’t gluten free. A good substitute is soy bean spaghetti.
TO STORE: Leftover spaghetti should be stored in the refrigerator, covered. It will keep well for up to 5 days. For the best flavor and texture, keep the sauce and spaghetti separate.
TO FREEZE: Place the cooked spaghetti in a ziplock bag and place the sauce in a shallow container. Store them both in the freezer and they will keep well for up to 6 months.
REHEATING: Either microwave for 1-2 minutes or place it in a saucepan and heat up over the stove.
Nutrition
Serving: 1serving | Calories: 284kcal | Carbohydrates: 17g | Protein: 32g | Fat: 15g | Potassium: 2mg | Fiber: 13g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 2mg | NET CARBS: 4g
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