By Mickey Z., Planet Green
I go to the National Pasta Association for my noodle/macaroni news, and they say: “For generations, pasta has been a part of family traditions from weeknight meals to holiday feasts. From hearty lasagna to delicate pasta salad, the recipe possibilities are endless. Make pasta tonight and create a family tradition that will last for years to come.” Who am I to argue with that?
Whether it’s strands, ribbons, tubes, various shapes (bow ties, wagon wheels, etc.), or stuffed, this holiday season, let’s show some serious, organic love for pasta.
10 Healthy Ways to Appreciate Your Pasta and Noodles
1. Whole Wheat Pasta
Seven more grams of fiber and two more grams of protein per serving than white (semolina) pasta. Also, 100 percent whole grain pasta does not undergo the chlorine dioxide beaching process, which removes three-quarters of the vitamins and minerals.
2. Spelt Pasta
A distant cousin to wheat, spelt does not seem to cause sensitivities in most people who are intolerant of wheat.
3. Rice Pasta
Has a slightly unusual texture but is also gluten-free, wheat-free, and cholesterol-free.
4. Jerusalem Artichoke Pasta
High in protein, this type of pasta is helpful for digestion thanks to a prebiotic called inulin.
5. Kamut Pasta
This is the brand name for an ancient wheat called khorasan. A relative of modern durum wheat, kamut can often be eaten by people who are sensitive to modern wheat.
6. Quinoa Pasta
Very high in protein, iron, magnesium, and phosphorus, quinoa pasta is fast becoming a popular gluten-free choice.
7. Soba Noodles
Thin Japanese noodles made of at least 30 percent buckwheat.
8. Udon Noodles
Thick Japanese noodles made by kneading wheat flour, salt, and water.
9. Ramen Noodles
Popular in Japan (and U.S. college dorms), ramen noodles are made from wheat flour, boiled, and put in various flavored soup. The taste of the noodles depends on the soup.