Pasta can be a versatile, satisfying component of a nourishing diet. Here’s how to make the most of it:
1. Keep it whole. Compared with pasta made from stripped grains, whole-grain pasta contains more nutrients and fiber. Your body metabolizes these more slowly, which modulates blood sugar and insulin levels, preventing spikes, and supports better health overall.
2. Remember the three P’s. Pasta is not an excuse for loading up, whether we’re talking cheese, cream, or pasta itself. Fine-tune your senses of Portion and Proportion with the help of abundant Plant foods. Go easy on the pasta and go heavy on veggies. Toss black or white beans into the mix for even more protein and plant power.
3. Think outside the box. There’s a world of pasta out there. Besides durum (hard) wheat pasta, you can try black bean pasta, soba (made from buckwheat), and others. Many are rich in fiber and deliciously chewy.
“Pasta doesn’t make you fat. How much pasta you eat makes you fat.” Gaida De Laurentis