Whole Grain Pasta: New Food for a New Year

New Pastas Pass the Taste Test

The new year is a good time to try new things–especially if they’re healthy and not hard at all.  Here’s a great idea from Lauren and Pete, recent Whole Kitchen participants:

The next time you’re buying pasta, STOP.  Instead of automatically grabbing the spaghetti or penne you always buy, take a few seconds to peruse labels and muster up some courage.  How about introducing your family to whole grain pastas, which have a lot more nutrients than traditional pastas.   There are lots of alternatives at the store these days, like those made with brown rice flour, and they easily pass the taste test, even when presented to picky eaters.

Pete is experimenting with the Barilla brand of whole grain pastas.  The company offers one that is 51% whole wheat, as well as the new Barilla PLUS® line, a multigrain pasta with ALA Omega-3.  The whole wheat option is “a little heavier and more chewy than plain white pasta,” said Pete, but it offers a healthy 6 grams of fiber. For a sauce, he “doctors up” Prego Heart Healthy sauce or uses the organic Cabernet Marinara sauce by Muir Glenn.

Barilla PLUS® is an interesting blend of semolina, lentils, chickpeas, flaxseed, barley, spelt and oats. It has almost twice the fiber of traditional pasta as well as 10 grams of protein.  Pete likes the Barilla PLUS® because it doesn’t seem as “heavy” as the whole wheat option.  In fact, most guests “don’t even notice the difference between Barilla PLUS® and normal plain pasta,” he discovered.

Lauren recently took the pasta challenge, experimenting with a pasta bar that had a couple new sauces alongside two or three different choices of pastas, just to prove there isn’t anything too out of the ordinary with pasta that has a little color or a slightly different texture.  Her “bar” turned out to be a good way to elicit comments and start a conversation about the benefits of eating complete grains and other types of flour.  She shares one additional piece of advice:  Be strategic and limit choices to healthy options. When white pasta is available, those looking for the familiar may gravitate to that choice. When it’s not an option, it won’t even be missed.  Remember how our taste buds can happily adapt to healthier foods.

Lauren's Pasta Bar

Pasta Fun! Lauren's Pasta Bar

Want more new for the new year?  Try our Whole Kitchen cooking classes and discover new flavors, new foods, new recipes, new ideas and a whole new way to get great, wholesome meals on the table, everyday.  Next session starts January 13.

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One Response

  1. I wrote Pete for the secret to “doctoring up” a ready made pasta sauce. His reply: “I always add fresh garlic to my sauces and tomato paste to thicken (sometimes) when I want a heartier sauce that goes with meatballs or sausage.”

    So give it a try, and while you’re at it, here is the pasta dish he was throwing together for dinner. “Doing a whole wheat pasta with Arugula, garbanzos, garlic, white raisins, Feta and walnuts.” Sounds like a good take on pasta and beans, especially since arugula (a cool weather crop) is coming back in season.

    Like

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