Mary Ann's Blog

The Not Guilty Case for Whole Wheat Pasta

The whole grain and nothing but the grain, that’s what makes whole wheat pasta better than its pale white pasta cousin. Whole grains contain all the nutrients found in the grain including the bran, germ and endosperm. These nutrients are stripped away in white pasta.

It is hard to break old habits and even though whole wheat pasta has been in the marketplace for some years now, it is slow to be embraced by consumers Vitamins, fiber, antioxidants are all present in whole wheat pasta. And yes, pasta is a good food, a great carbohydrate that you should not feel guilty about eating. Pasta is part of the recommendation of the Mediterranean Diet. 

Whole wheat pasta cooks and pairs beautifully with lots of ingredients; its nutty flavor is great with mushroom sauce and vegetables like zucchini, cauliflower and Brussels sprouts. It is especially good with seafood like shrimp or with tuna. 

The verdict is in, whole wheat pasta rules.

Comments

  1. Dave Avila's avatar

    Dave Avila

    Can't understand the prejudice against whole wheat pasta. The nutty flavor should be treated as a feature and then used as an incentive to find a complementary sauce.
  2. Roy Haines's avatar

    Roy Haines

    This is the perfect lunch for me! Thank you for your program. If you need help with books or any other educational materials, then https://studyhippo.com/category/free-essays/ this educational platform can help you solve this problem. I am also a student and I know how difficult it can be sometimes.

Leave a Comment

Looking for even more photos and recipes?
Order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.

Order using this link and receive a signed book plate.

Available now!