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When it comes to a delicious, hearty meal, there's nothing quite like a big plate of spaghetti. This classic Italian dish is a crowd-pleaser for a reason - it's filling, flavorful, and oh so satisfying. But did you know that not all spaghetti noodles are created equal? Some are loaded with calories, while others are much lighter. In this post, we're going to break down which noodles/pasta have the most calories, and which have the least. We'll also share a recipe for a tasty, low-calorie spaghetti dish that you can try at home. First up, let's talk about the noodles that are highest in calories. These tend to be the more processed, refined noodles that are made from white flour. These noodles are often lower in fiber and nutrients, and higher in calories and carbohydrates. Examples of high-calorie pasta include angel hair, fettuccine, and linguine. On the other end of the spectrum, we have noodles that are lower in calories and higher in nutrients. These noodles tend to be made from whole grains, such as brown rice or quinoa, which means they're higher in fiber and protein. Examples of low-calorie pasta include spaghetti (made from whole-wheat flour), soba noodles (made from buckwheat), and shirataki noodles (made from konjac root). So, now that we know which noodles are the best for our health, let's talk about how to prepare a delicious, low-calorie spaghetti dish. Here's a recipe that's sure to please your taste buds: Ingredients: - 8 oz. whole-wheat spaghetti - 1 tbsp. olive oil - 3 cloves garlic, minced - 1/2 onion, diced - 1 bell pepper, diced - 1 zucchini, diced - 1 cup mushrooms, sliced - 1 can diced tomatoes - 1/2 tsp. salt - 1/4 tsp. black pepper - 1/2 tsp. red pepper flakes - 1/4 cup fresh basil, chopped Instructions: 1. Cook the whole-wheat spaghetti according to package instructions. Drain and set aside. 2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant. 3. Add the diced onion, bell pepper, zucchini, and mushrooms. Sauté for 5-7 minutes, until the veggies are tender. 4. Add the can of diced tomatoes, salt, black pepper, and red pepper flakes. Simmer for 5-10 minutes, until the sauce has thickened. 5. Add the cooked whole-wheat spaghetti to the skillet and toss to combine. If the sauce is too thick, you can add a splash of water or broth to thin it out a bit. 6. Serve the spaghetti topped with freshly chopped basil. We hope you give this low-calorie spaghetti recipe a try! By using whole-wheat spaghetti and a variety of veggies, this dish is packed with nutrients and flavor. Plus, it's a great way to enjoy a classic comfort food without all the guilt.

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