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5 Simple ways to make Healthy Pasta Dinner

A new Italian study says pasta doesn't make you fat. But before you pile on the noodles, follow these tips.

1. Choose the right pasta

Let's start with the basics: the pasta itself. One major factor to remember is that you should choose pasta made from whole grains.

Low-fat pasta and high in carbohydrates. Full or pasta, whole grains, wheat and includes nutritious layers of the grain which adds fiber health of the heart to your dish (this grain has been removed from regular white pasta). Because of this, the pasta is digested more slowly than whole grains, which helps to maintain a constant glucose level in the blood and keeps you feeling fuller longer.

Always check the list of ingredients when you buy pasta, look at the whole wheat flour listed as the first ingredient. And remember that even though the pasta and whole grains are healthier, you still need to watch your meal sizes. Uncooked pasta has about 100 calories per ounce. This is equal to about ½ cup when cooked. And, pot big attack could add up to hundreds of calories, so be sure to select the correct size for your share part of daily calories, and act according to it.

2. Make the swap vegetables

One way of helping to enjoy greater favorite pasta dishes have - without the excess calories - is to swap pasta flour-based noodles to vegetables. Spiralizer or using a vegetable peeler cut the vegetables to the "poetic", fry for a few minutes, and top with the sauce of your choice. Zucchini, carrots and parsnips and butternut squash all work well in pasta dishes.

3. Volumize with vegetables

You just cannot give up your pasta noodles? OK. You can enjoy pasta flour-based while maintaining the calories in check (and packaging in nutrition) using vegetables to increase the size of your meal. Begins with a sound base of pasta and whole grains, and then pile on the vegetables, such as spinach, onions, peppers, squash, zucchini, eggplant, peas, mushrooms, and broccoli.

You can lightly be sauteed or steamed vegetables that were cut into pieces or slices, then toss them in the post-cook pasta or add them to a local-made sauce.

4. Pack in protein

Now that you've got a pasta and fresh vegetables are covered, it's time to add lean protein. Skinless chicken (grilled, baked or sauteed) turns on instantly pasta main dish filling. Steamed, grilled, or fried shrimp is a delicious choice last to top off your noodles.

Even the meat can be healthy pasta is excellent when served with chicken fat-free ground or turkey. Botanically or using nuts and legumes such as al Qaeda, as in this recipe for meatballs meat.

5. pasta sauce matters

The last step is spicing up your pot. Before you pour in a generous serving, beware: Sauce can quickly take a pasta dish of healthy fats Laden. If it's coming from the jar, read the label to make sure the fat and sodium content. As a general rule of thumb, select a variety that has no more than 75 calories, 3 grams of fat, and 150 milligrams of sodium per serving. Based on cream sauces like Alfredo or carbonara tend to be high in fat and calories, so sticking with a basic tomato sauce is usually a safe bet.

You can also get creative and go home, which is a smart way to control the amount of sodium in your dish. Simply combine low-sodium canned tomatoes or diced with fresh herbs such as basil, thyme, and simmer in a pot on the stove. Or toss the pasta with a little olive oil, minced garlic, a few drops of lemon or lime juice for a mild taste, fresh. If nostalgia was for the most strikes sauce, local Go-made can also allow you to lighten up a recipe without losing the flavor of comfort food. Give it a try with this fettuccine Fu-Fredo used Grains, creamy texture while reducing fat.

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