Add a Nutritional Boost to Your Pasta Dishes

Add a Nutritional Boost to Your Pasta Dishes

There are so many types of pasta available it’s easy to get confused. For me, it’s most important that I get a 100% whole grain pasta. If you’re gluten-free you can look for brown rice pasta instead of regular rice pasta to get in your fair share of whole grain too.

Whole wheat pasta does have a different mouth-feel than white pasta. My favorite way to introduce people to it is to use angel hair or capellini which is a long very thin pasta similar to spaghetti. I cook my whole wheat pasta an extra 4 or 5 minutes over the recommended time. This gives the pasta a mouth-feel similar to regular pasta.

If you are trying brown rice pasta, corn pasta, or even quinoa pasta make sure you don’t overcook it as non-wheat pasta tends to fall apart if over-cooked.

In addition to getting pasta that’s better for you, it’s the perfect place to add in a few extra servings of veggies. Play hide and seek by adding cooked pureed veggies to your usual tomato sauce. This works great with orange veggies like carrots, winter squash, and even sweet potatoes.

Instead of using plain basil pesto add in some kale, arugula, or even collard greens. It’s a great way to get your family ready for a side dish of greens sometime in the future.

Kathy Hester

Kathy Hester spends her free time transforming her front yard into a veggie garden, entertaining (vegan fondue anyone?), writing her blog, Healthy Slow Cooking, and developing delicious meatless recipes that even picky eaters and omnivores love.

Note: This Perspectives Blog post is written by a guest blogger of The opinions expressed on this post do not necessarily reflect the opinions of Dr. Greene or, and as such we are not responsible for the accuracy of the information supplied. View the license for this post.

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