How to enjoy pasta the smart (and healthy) way
Eat pasta the smart way
Enjoy pasta the smart way
Face it: Ever since the term low-carb entered your diet vocabulary, you’ve looked at pasta as a potential waistline saboteur. Not anymore! A whole new line of pastas, made with smart grains and legumes like chickpeas, flax and quinoa, are hitting shelves and helping us stay slim. The best part? Research shows they can help reduce the risks of heart disease, cancer and diabetes. Here’s a roundup of our fave new pastas with top tips on how to incorporate them into a healthy diet.
Go al dente to curb cravings
“Cooking pasta so it’s firm, but not hard, makes it low glycemic and easier to digest,” says Calgary-based dietitian Andrea Holwegner. “It also keeps us feeling full longer and helps stabilize blood sugar.”
Gluten-Free Goodness: A super-filling Canadian-made option for celiacs that’s high in protein (6 g) and fibre (3 g). Go Go Quinoa Gluten-Free Spaghetti.
Fuel up with fibre-boosting proteins
Toss chickpeas and lentils into pasta. They are packed with protein and fibre, a winning combo to stave off a sweet tooth and keep us powered up.
Fancy Fibre Boost: One serving provides 3.2 g of fibre and 75 percent of your recommended daily whole-grain intake. Catelli Healthy Harvest Whole Grain Pasta.
Make it half vegetables, half pasta
“A ratio of half pasta, half vegetables makes for a filling dish with fewer calories,” says Holwegner. Start with 1 1/2 cups of cooked pasta, then toss in a little olive oil and garlic, fresh tomatoes, olives, zucchini and eggplant.
Tasty Triple Threat: Made from chickpeas, lentils and ground flax, this pasta has 4 g of fibre per serving and is also high in omega 3s and protein. Barilla Plus Pasta.
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