A Few Ways To Make A Healthy Pasta
Because of its diverse qualities, pasta is such a popular food. It can be prepared in so many unique and different ways. For many people, pasta can be a main dish, but other people like to prepare it as a side.
Pasta comes in all sizes, shapes, and colors, and is delicious cold, hot, fresh from the pot, or as leftovers. However, over the years, it has gotten a bad reputation.
Pasta contains a lot of carbohydrates and for that reason, many people associate it with weight gain and believe that eating a bowl is at a cost to their waistline. But, it is possible to eat and cook healthy with pasta. Pasta can satisfy many dietary needs and has many positive benefits in maintaining a healthy lifestyle when prepared appropriately. In addition, pasta is an excellent vehicle for enjoying other healthy foods which improve your diet as well, such as vegetables, proteins, and even fruit.
One of the most importing things about pasta is that when you prepare it at home, you have complete control over making sure it was cooked in a healthy way. There is no better way to demonstrate this than by sharing a few ways to make a healthy pasta. As we already said, pasta is often viewed as unhealthy, but several tweaks to serving sizes and sauces will allow you to continue enjoying this store-cupboard savior.
Almost every time many of us cook too much pasta, which often means that we are also slathering on too much of the rich sauces we love. Therefore, check the amount suggested as a serving size and then reduce it. 50g dry weight is enough. When you are serving meat with pasta, try to use meats which are big in flavors, such as chorizo or pancetta, but in smaller quantities. Cook it without the addition of fat and drain on kitchen paper before tossing through pasta.
In case you are making a meat ragu, just avoid frying the meat in extra oil. Instead, dry-fry it in a non-stick pan and then discard the fat, making the sauce as you normally would. Mushrooms, and other types of vegetables can also be dry-fried. All you have to do is to chop, put in a hot pan and cover. In case you are buying or making a tomato-based sauce, cream in some of your five-a-day: add plenty of celery, onion, and carrots and refine the sauce with a little sage and fresh thyme.
Instead of serving the usual lasagna or Bolognese, try some lighter ideas, like open ravioli. Blanch a sheet of pasta and top with pureed butternut squash, fresh mint, crisp parma ham, and roasted fennel and a few shavings of parmesan. In order to avoid overly creamy sauces, save a little of the cooking liquor you drain off from the pasta. It can be used to make a great sauce.
Add white wine or a splash of vermouth and reduce, before whisking in a small amount of reduced-fat crème Fraiche and some gremolata (garlic, lemon zest and chopped parsley). The light sauce is an excellent choice for pappardelle or linguini with a handful of juicy prawns or crab meat.