All pasta has about 200 calories per serving according to Fitness Magazine (March 2014). The different varieties of pasta vary though….
Whole-Wheat: With six grams of fiber, this is your best bet in the fill-you-up department. It also counts toward the three or more servings of whole grains you should eat daily.
Spinach: Choose this if you love the barely there leafy-green flavor or cool color, not because you think it’s healthier; the little bit of spinach it contains adds vitamin K but doesn’t significantly bump up the amount of other vitamins and minerals.
Quinoa: Though quinoa flour is usually the second ingredient after cor or rice flour, this still packs more fiber—about four grams than most other gluten-free pasta options do.
When cooking pasta, we all have a texture that we want to achieve. Al dente is my personal favorite (Litsa’s). Thus, I’m delighted to know that it is ‘better for me’! When we eat pasta that has been cooked only until it’s barely tender, it takes longer for our bodies to digest it. Our blood sugar rises slowly rather than spiking. Next time you are cooking pasta, you may want to strive for the minimum amount of time recommended on the back of the box for a more satisfying bite and a steadier energy level.
When cooking pasta you might also want to consider not rinsing your noodles so that they don’t stick—or coat them in a touch of olive oil or butter while the pot is still hot!
Use Your Noodle Fitness Magazine Credit to Pasta Info
Don’t miss these pasta recipes featured on the blog:
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