I hear you...whole grain pasta just doesn't cut it. My boys and grandson absolutely love the pasta I make. My last batch was made with ground venison, and it tasted great. I couldn't believe how lean the meat was.
Maybe I'll just eat the sauce with perhaps a few pieces of pasta. I'm still learning about what I can eat, and what I can't. The pumpkin pie on Thanksgiving apparently wasn't bad, yet nuts made my reading spike about 5%.
The city of Irving has done a great job in building walking/bike trails. I walked the entire Campion Trail last Sunday...from the start to my house, it was a bit over 7 miles. It's a fun walk along the Trinity River, and there's a couple of places where wagon trains crossed the river in the mid-1800s.
Look up Dreamfields pasta, made for those avoiding carbs.
Cooks like, tastes like regular pasta. Does not metabolize like it. Retain only 5 vice 40+ grams carbs per serving. No GI issues either, if that’s where your mind went next. LOL
I sometimes cook a mix of cheap & Dreamfields together, just to stretch it out. Eat a plate of the stuff, who needs garlic bread or other sides?