![]() “It’s what I call ‘once a year’ pasta.” Instead, top yours with tomato-based sauces, vegetables or yesterday’s leftovers. “Alfredo is one of the highest calorie pastas you can eat,” says Ayoob. Usually, that means ground beef or heavy, creamy sauces. “Pasta is a great vehicle for other food,” says Ayoob. ![]() The healthfulness of any type of pasta, regular or alternative, depends largely on what you serve with it. It tends to be higher in protein than other gluten-free varieties, and it contains high amounts of fiber, and iron. Veggie or legume-based pastas are often gluten free, but quinoa is an especially popular choice since it doesn’t get mushy when it’s cooked. Quinoa pasta is a good gluten-free option If you don't get the confirmation within 10 minutes, please check your spam folder. Click the link to confirm your subscription and begin receiving our newsletters. “It has great eye appeal.” Though some companies claim their veggie pastas contain a full serving of vegetables, Ayoob says it’s no substitute for a real vegetable dish, since spinach pasta might not have all the nutrients you would otherwise expect from spinach.įor your security, we've sent a confirmation email to the address you entered. “It’s basically fun and games with pasta,” says Ayoob. spaghetti, spaghettoni, linguine, bucatini Long ribbon pasta: e.g. Spinach pasta is just regular pasta made with a bit of spinach, often in powder or puree form. Pasta types and their predispositons Long, skinny pasta: e.g. Veggie pastas aren’t necessarily worthwhileĭon’t be fooled by pastas that say they contain vegetables in their ingredients, like green spinach pasta or red tomato pasta. Pumpkin and squash are used to color orange pasta. A two-ounce serving of Banza is about 190 calories, while penne packs about 200. Tomatoes and beets provide a lovely purple color to pasta (pasta viola). It’s also gluten free-but it’s not always much lighter. It has twice the protein and four times the fiber of regular pasta, with fewer carbs. Use more delicate sauces, such as cacio e pepe or green garlic cream sauce, with the thinner noodles on this list, and a robust sauce, such as one made. One popular type of bean pasta, Banza, uses chickpeas in place of wheat. It can be made in different ways sometimes the bean is ground into a flour and combined with thickening agents like tapioca or xanthan gum, and sometimes the bean powder is just combined with water. That’s because this type of pasta is made from beans. MORE: Should I Eat Whole Wheat Pasta? Bean-based pastas have the most fiberĭried pastas made from chickpeas, lentils or black beans have more protein and fiber than regular pasta. The biggest con of all: vegetables taste nothing like real noodles. “It’s just a lot more work, and you will need equipment.” Another downside is that fresh vegetable pastas can’t be stored like regular pasta, and it goes bad more quickly. ![]() “From a nutritional standpoint, it’s terrific,” says Keith Ayoob, associate professor of pediatrics at Albert Einstein College of Medicine and Montefiore Health System.
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