Pasta diet for weight loss - how to lose weight?

Pasta diet for weight loss

With the pasta diet you can lose 1.5 -2 kg in a week.

The belief that pasta is fattening is not true. Rather, the additives with which it is eaten, especially the high-calorie sauces, are a threat to the figure. If you can limit yourself to eating the suggested portions, you will certainly lose around 2 kg in a week.  

Principles and plan of the pasta diet 

Eat 5 meals a day at fixed times. At the same time, drink as much still mineral water, herbal teas and juices as possible. 

Day one of the pasta diet

BREAKFAST:

- Mix 2 tablespoons of muesli with 1 teaspoon of pumpkin seeds and 100g of yoghurt 

SECOND BREAKFAST:

- 1 slice of crusty bread thinly buttered, 

- coffee or tea without sugar 

LUNCH:

- 1 portion of soya noodles with baked fish 

AFTERNOON SNACK:

- 1 banana 

DINNER:

- 3 slices of lean ham, 

- tomato salad, 

- 1 slice of whole wheat bread 

Day two of the pasta diet 

BREAKFAST:

- 1 roll with honey, 

- coffee or tea without sugar 

SECOND BREAKFAST:

- 2 rusks, 

- 1 orange 

LUNCH:

- gratins with white sauce 

Tubulars with white sauce

- 100 g tube pasta 

- 1/4 fresh pepper 

- piece of leek and carrot 

- 1 teaspoon oil 

- 50 g chicken meat 

- salt 

- white pepper 

- a little flour and milk 

- 25 g blue cheese 

Melt the butter, add the flour, mix, add the milk and cook until it thickens, season and add the crumbled cheese. Pour the prepared sauce over the cooked pasta. 

AFTERNOON SNACK:

- 1 apple 

DINNER:

Chicken salad - 40 g roast chicken, green lettuce, 2 tomatoes, 1 tbsp corn, seasoning to taste, 1 tbsp natural yoghurt

Day three of the pasta diet 

BREAKFAST:

- 1 slice of whole grain bread buttered, 

- 1 hard-boiled egg, coffee or fruit tea 

SECOND BREAKFAST:

- 100 g skim natural yoghurt 

LUNCH:

- 1 portion of tagliatelle with spinach sauce 

Tagliatelle with spinach sauce (2 portions)

- 175 g baby spinach leaves 

- 50 g gorgonzola cheese 

- 2 tbsp skim milk 

- Freshly ground black pepper 

- 175 g tagliatelle pasta (ribbons) 

- pinch of salt 

Wash the spinach and remove the tough stems. Place in a pot and cook for 2-3 minutes. Drain after removing from the heat. Crumble the cheese and place in a saucepan. Pour in the milk, stirring, heat the leaves until the cheese melts. Add the spinach, season to taste with black pepper, mix. Cook the pasta al dente in plenty of salted water. Drain, add the spinach sauce and mix gently. 

AFTERNOON SNACK:

- 1 apple 

DINNER:

- 2 slices of crisp bread with butter and tomato 

Day four of the pasta diet

BREAKFAST:

- 2 slices of graham, 

- 30 g camembert cheese, 

- 1 tomato, 

- 1 glass of fruit juice 

SECOND BREAKFAST:

- 100 g yeast cake with apples 

LUNCH:

- 1 portion of chicken cutlets with tagliatelle pasta, salad for starter 

Chicken cutlets with tagliatelle pasta (2 portions) 

- 200 g chicken breast fillets 

- 25 g breadcrumbs 

- 1 tbsp semi-skimmed cream cheese 

- 1 tbsp peanut butter 

- 1 egg 

- 2 Tbsp chopped fresh parsley 

- salt 

- freshly ground black pepper 

- 175 g tagliatelle pasta (ribbons) 

Dice the chicken and mix to a fairly thick paste with the breadcrumbs, cream cheese, peanut butter, egg, parsley, salt and pepper. Spoon the mixture onto a lightly greased baking tray - there should be enough for about 10 cutlets. Bake for 15 minutes at 180 degrees. Cook the pasta in plenty of salted water, drain. 

AFTERNOON SNACK:

- 2 kiwis 

DINNER:

- 2 slices of beef ham, 

- 2 slices wholemeal bread, 

- 2 tablespoons vegetable salad 

Day five of the pasta diet

BREAKFAST:

- 1 graham, 

- 100 g lean country cheese, 

- 1/2 red pepper 

SECOND BREAKFAST:

- 1 slice of pumpernickel with butter and a few slices of cucumber 

LUNCH:

- 1 serving of spaghetti Leonardo 

Spaghetti Leonardo (2 portions)

- 100 g spaghetti 

- 2 teaspoons olive oil 

- 50 g halved mushrooms 

- 1/4 cup semi-skimmed cream cheese 

- 225 g young spinach leaves 

- 50 g thinly diced Parma ham 

- salt 

- freshly ground black pepper 

- 1 tbsp freshly grated parmesan cheese 

Cook the pasta in plenty of salted water, drain. Heat the olive oil in a frying pan, add the mushrooms, fry for 4-5 minutes. Add cream cheese and stir until it melts. Combine mushrooms, ham and spinach with pasta, season to taste with salt and pepper, mix. Transfer to warmed plates. Serve spaghetti topped with Parmesan cheese. 

AFTERNOON SNACK:

- 1 pear 

DINNER:

- 1 serving of hot pasta salad 

Hot pasta salad (2 portions)

- 1 red pepper cut in quarters 

- 1 green pepper cut in quarters 

- 175 g fusilli pasta 

- 1 small tin of tuna in own sauce (100 g) 

- 3 tbsp yoghurt 

- salt 

- freshly ground black pepper 

- lettuce 

Place the pepper quarters on the grill with the skin side up, roast for 5-6 minutes until the skin is browned. Place roasted peppers in a plastic bag or pot covered with foil and set aside to cool. Remove the skin and discard. Chop peppers into slices. Cook the pasta in plenty of salted water until al dente, drain. Transfer to a salad bowl, add the peppers, tuna and yoghurt. Season to taste with salt and pepper, mix and serve with the salad. 

Day six of the pasta diet 

BREAKFAST:

- 1 Kaiser roll, 

- a little butter, 

- 2 slices of poultry ham, 

- 1/2 tomato 

SECOND BREAKFAST:

- 1 glass of orange juice, 

- 3 radishes 

LUNCH:

- 1 serving of spaghetti with garlic and herbs 

Spaghetti with garlic and herbs (4 portions)

- 225 g spaghetti 

- 50 g low-fat margarine 

- 1 clove of garlic, crushed through a press 

- 1 tbsp chopped parsley 

- 1 tbsp chopped basil 

- salt 

- freshly ground black pepper 

- 4 Tbsp grated parmesan cheese 

Cook the spaghetti, drain. Melt the margarine in a saucepan, add the garlic, herbs, salt and pepper. Add the spaghetti and mix. Sprinkle each serving with 1 tablespoon of Parmesan cheese. 

AFTERNOON SNACK:
- pasta salad 

Pasta salad

- 50 g pasta 

- 50 g roast chicken 

- 2 tbsp peas 

- piece of red pepper and fresh cucumber 

- 1/2 tsp oil 

- salt 

Cut the meat into strips, add the cooked noodles, peas, sliced peppers and cucumber, and pour on the seasoned oil. 

DINNER:

- 2 pancakes with cheese, 

- 1 glass of vegetable juice 

Day seven of the pasta diet 

BREAKFAST:

- 4 slices of salami, 

- a little butter, 

- 2 slices of whole wheat bread 

SECOND BREAKFAST:

- 100 g raspberries 

LUNCH:

- 1 serving of tofu with fried vegetables and noodles 

Tofu with fried vegetables and noodles (2 portions)

- 1 tbsp sesame oil 

- 1 tbsp dark soy sauce 

- 1 tbsp dry sherry 

- 100 g diced tofu cheese 

- 100 g Chinese egg noodles 

- 1 tbsp sunflower oil 

- bunch of spring onions 

- 1 thinly sliced carrot 

- Peeled and thinly grated piece of ginger root approx. 2.5 cm long 

- 1 crushed garlic clove 

- 50 g sliced mushrooms 

- 100 g florets of broccoli cut into florets 

- 1/2 cup vegetable broth 

- 2 teaspoons cornflour 

Mix the sesame oil, soy sauce and sherry in a bowl, add the tofu, mix and set aside for 1/2 hour. Cook the noodles in plenty of water, drain and set aside. Heat the oil vigorously in a frying pan, add the chopped spring onions, carrots and ginger, fry for 3 minutes. Add the garlic, mushrooms and broccoli, fry for 1 minute. Then pour in 1/2 of the broth. Reduce the heat, cover and simmer for 3 minutes. Pour the flour into a bowl, pour in the marinade from the tofu. Mix to a smooth paste, pour in the rest of the broth. Add in the vegetables, cook, stirring constantly, until thickened. Add the tofu and noodles, stir. Heat for a minute and serve hot. 

AFTERNOON SNACK:

- 1 glass of carrot juice, 

- 3 biscuits 

DINNER:

- 2 rings of herring with onion and a little olive oil, 

- 1 slice of wholemeal bread