Masta your Pasta

Growing up in an Italian household meant pasta for lunch, dinner and sometimes breakfast. Over the years my love for pasta has not fizzled, however I have widened my selections to include the following types:

Limit your servings to 1 metric cup daily, preferably for lunch, alternating the varieties below every day or two.

‘Tinkayada’ make delicious brown rice pasta including, spaghetti, spinach linguine and penne. Even though I am not gluten or wheat intolerant I find the rice pasta’s have less of a bloating effect and are easier to digest. Don’t overcook the rice as it turns very gluggy. Al dente is the way to go.

‘Vitaspelt’ organic whole grain pasta is an easy to digest alternative to regular pasta. I like the thin brown spaghetti which only takes 4-6 minutes to cook.

‘Quinoa pasta’ is light and gluten free and has more amino acids naturally than any other grain. It cooks quicker than brown rice and is tasty in soup or in a freshly made tomato sauce.

‘Papadini’ pure lentil bean pasta has more protein and iron than most pastas and a nice nutty hearty taste. Best eaten in a light broth with fibrous vegetables and fresh fish.

‘Eden’ 100% buckwheat soba noodles are another great gluten free alternative. Try them in a fresh cherry tomato sauce with garlic, onion and shrimp.

Stay tuned for more healthy pasta alternatives. Feel free to forward some of your own new foods and recipes.

Tutto a tavola!