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10 Healthy Types of Pasta

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.

10. Raw “Pasta”
Just because you’ve chosen the living foods lifestyle doesn’t mean you have to give up the pasta experience. Use zucchini to create “Living Angel Hair.”

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Read more: All recipes, Basics, Diet & Nutrition, Eating for Health, Entrees, Food, , , , , , , , , ,

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Samantha, selected from Planet Green

Planet Green is the multi-platform media destination devoted to the environment and dedicated to helping people understand how humans impact the planet and how to live a more environmentally sustainable lifestyle. Its two robust websites, and, offer original, inspiring, and entertaining content related to how we can evolve to live a better, brighter future. Planet Green is a division of Discovery Communications.


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7:31AM PST on Feb 3, 2013

Thank you for sharing.

3:55PM PDT on Jul 17, 2012

Thank you for sharing.

7:06PM PDT on Jul 15, 2012


9:47PM PDT on Jul 14, 2012

I don't know about the US but gluten-free pasta in Australia tastes horrible.

1:29AM PDT on Sep 13, 2011

Great! Thanks for sharing.

7:59AM PDT on Mar 22, 2011

awesome i really need to change from white pasta..this helps alot thank you :)

9:16AM PDT on Mar 14, 2011

i love pasta,so..many thanks

12:52PM PST on Feb 21, 2011

more types of pasta yeah!

12:33PM PST on Jan 3, 2011

Yum! Love my pasta (: Thanks!

5:38PM PST on Nov 26, 2010

Interesting and useful, thanks.

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