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Zucchini Pasta
Using a spiralizer or a vegetable peeler, you can transform fresh, whole zucchini into thin, pastalike noodles or ribbons. A generous three-cup portion sets you back only 58 calories and supplies nearly 20 percent of your daily adequate intake for potassium (more than four times its starchier counterpart), a mineral that helps control blood pressure. To take the raw edge off, briefly heat the zucchini pasta in your sauce of choice (pesto pairs with it nicely).