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 and friends.
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 bring 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 higher fiber option. These guys contain inulin, a natural prebiotic 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.
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