Meal of the month: A plate of pasta

photo of a plate of whole-wheat pasta served with assorted vegetables;  the dish is surrounded by a container of olive oil, whole garlic, and a small dish of grated cheese

Pasta is a popular choice for a quick and easy vegetarian meal — all you have to do is boil noodles, drain, and add some sauce. There’s just one small problem: most pasta is made from white flour, and this refined carbohydrate isn’t the healthiest option, especially if it’s one of your go-to meals.

With just a little effort, you can ramp up the nutritional quality of a pasta dinner by choosing one of the many alternative noodle options and adding a variety of vegetables (and a drizzle of olive oil) to your pasta dish. With a simple hand-crank tool called a spiralizer, you can make your own noodles from vegetables such as zucchini or yellow squash. (Some stores sell these “zoodles” premade in the produce aisle.) Or try pasta made from whole-wheat flour, buckwheat flour, edamame (soybeans), chickpeas, or red lentils, all of which are higher in fiber and protein than traditional white paste.

As a service to our readers, Harvard Health Publishing provides access to our library of archived content. Please note the date of last review or update on all articles.

No content on this site, regardless of date, should ever be used as a substitute for direct medical advice from your doctor or other qualified clinician.

Source link

See also  The Best Recipe For Oven-Baked Sio Bak / Siu Yok (Roast Pork Belly) - 烧肉