6/14/2023 0 Comments Healthy pasta recipesSome store-bought tomato sauces are high in sodium. A drizzle of olive oil with fresh herbs is another good option. It is a source of vitamins A and C and the antioxidant lycopene. Put it in a bowl and pick your sauce.įor a nutritious choice, pick tomato sauce. Remove pasta from boiling water with tongs or drain in a colander. Overcooking pasta raises its Glycemic Index value (GI value) which means it gets digested faster. Tip: Cook until “al dente” or slightly firm and chewy. Add pasta and cook according to package directions. Boilīring water to a boil in a large pot. Pick your pastaĬhoose enriched pasta made from whole grains or legumes. For a fibre boost, read the ingredient list and look for pasta made from:Ĭook it up! Here are four steps for making a healthy pasta dish: 1. Pasta made from refined semolina is typically low in fibre. This type of pasta is also a nutritious choice. This type of pasta is often made from ingredients like lentil flour, chickpea flour and pea protein – check the ingredient list to find out. You can also find pasta with higher amounts of protein. Read the package to see if nutrients have been added. Pasta or noodles that are imported may or may not contain added vitamins and minerals. Pasta contains no saturated or trans fat, is low in sodium (salt) and is often enriched with vitamins and minerals like: Pasta provides energy from carbohydrates. Pasta can be either dried or fresh.ĭried pasta is inexpensive, comes in many shapes and stores well for long periods of time.įresh pasta is made with egg and must be kept in the fridge and used within a few days. You can also find pasta made from other ingredients like rice and legumes. The word “pasta” traditionally refers to noodles made from semolina, a type of wheat flour. Cooking pasta dishes in your own kitchen helps you be mindful about the amount of fat and salt that goes into your dish and helps you pack it full of nutritious ingredients. For more tips on freezing and defrosting food, read our article Love Your Freezer.If you enjoy pasta, learn to make tasty and nutritious dishes at home. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Tip: Why not make double the pesto and freeze in ice cube tray portions until needed? Serve with a few cheese shavings, if you like. Divide the pasta between 2 serving bowls, and spoon over the garlic and chilli sizzle.Heat the remaining oil in a pan, add the garlic and chilli and stir-fry for 1 min over a high heat, until softened and browning slightly.Add the broccoli pesto and mix through the pasta to coat. When the pasta is ready, drain and return to the pan.Add the cheese and 4-5 tbsp of the pasta cooking water to loosen the pesto, then pulse. In a food processor, whizz the broccoli with the basil, parsley, nuts and 1 tsp oil, until finely chopped.In another pan of boiling water, blanch the broccoli for 3 mins, drain and refresh under cold water.
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