Due to constant buzz about low-carb, high fiber diets, pasta has gotten a bad rep over the years. However, recent studies have exonerated rigatoni. Long-term weight loss does not distinguish between low and high carb diets composed of similar calorie counts. So with National Pasta Month starting tomorrow, it might be a good time to welcome noodles back into your bowl.
Why, you ask?
Pasta provides critical carbs to fuel your body and brain. Especially the enriched options. They offer a solid source of several essential nutrients, like folic acid, iron and several B-vitamins. Whole-wheat varieties can provide up to 25 percent of daily fiber requirements in one serving.
Dreamfields Pasta, of durum wheat semolina, is one such option. These guys contain inulin, a natural pre-biotic fiber that has been shown to promote digestive health, has twice the amount of fiber (5 grams) of regular pasta, fewer digestible carbs and a low glycemic index, which offsets the cravings that can arise after a carby meal.
With the pasta party comes the opportunity to make your favorite dishes, sans the 600 plus calories and sodium that may be dished in a restaurant.
Primavera Pasta Salad
Courtesy of Pastaisperfect.com8 oz. Penne of your favorite pasta
1 small red bell pepper, cut into strips
1 small green bell pepper, cut into strips
1 (6 oz.) can black olives, pitted and drained
1 (8 oz.) jar marinated artichoke hearts, undrained
1 cup broccoli florets, blanched
3 cloves garlic, minced
1 tsp. oregano
1/4 cup balsamic vinegar
1/2 cup shredded Parmesan or Asiago cheese
Cook pasta, drain and rinse under cold water.
Place pasta in a large mixing bowl. Add all remaining ingredients; toss well. Serve at room temperature or refrigerate for 2 to 3 hours and serve.
Makes 6 servings. Per serving: 220 calories, 5 g total fat, 1.5 g saturated fat, 36 g carbohydrate,
10 g protein, 2 g dietary fiber, 475 mg sodium.
