Pasta is one of the most popular comfort foods and for good reason because it tastes so good! But, most diets exclude it from their menus because it’s loaded with calories and carbohydrates. Experts say that there’s a reason for our love for pasta, but don’t kick it to the curb quite so fast.
“We derive pleasure from eating starches, which is separate from the taste of sweets,” says Leslie Bonci, registered dietitian and the owner of Active Eating Advice, a nutrition consulting firm in Pittsburg. Experts say that they’ve identified a sixth taste, a love for starch that is similar to your cravings for something sweet and salty.
Eliminating pasta altogether, only causes you to want it even more. Instead of depriving yourself of eating pasta, which is so satisfying, try different cooking methods. Instead of switching over to spaghetti squash or zucchini noodles, do a combo of half veggies, half pasta. This way you get your pasta fix with added nutrients.
Here are a couple of recipes that you will love:
Pasta with Cilantro Pesto, Recipe by Venezuelan Chef, James Tahhan
Ingredients:2 cups of cilantro
2 cups of cilantro
½ cup of olive oil
1/3 cup of pumpkin seeds
½ cup Cotija cheese, crumbled
Juice of 2 lemons
2 cloves of garlic
1 lb of penne pasta
In a blender, combine cilantro, olive oil, pumpkin seeds, cheese, lemon juice, and garlic. Blend until mixture is creamy. Cook pasta following package instructions. Scoop 4 tablespoons pesto into the large bowl and add pasta straight from the pot. Mix well and serve.
Makes 4 servings.
Grilled Vegetable Rigatoni (Recipe from Delish)
Ingredients:
1 lb. rigatoni
2 green zucchini, cut into 1/4″ diagonal slices
1 large eggplant, cut into 1/4″ rounds
Freshly ground black pepper
Extra-virgin olive oil
3 c. marinara sauce
1/4 c. chopped parsley
Salt to taste
Bring an 8-quart stockpot of water to a boil and generously season with salt. Cook pasta according to al dente package directions. Drain pasta.
Meanwhile, preheat skillet or grill over medium-high heat. In a rimmed sheet pan lay out zucchini and eggplant slices. Season with salt and black pepper. Drizzle with olive oil and massage gently. Place vegetables in a single layer and grill until charred on both sides, about 2 minutes per side.
Place the 8-quart pot over medium heat and add marinara sauce; stir until warmed through. Toss together with pasta, grilled vegetables, and parsley.
Serve immediately.