There's a healthy way to eat low-carb, and your pasta should follow suit.
and fiber than regular noodles. They may also have more vitamins, minerals, and other bioactive compounds compared to traditional boxed pastas.
Most low-carb pasta brands fall into a few main categories: fresh, vegetable-based, like frozen zucchini spirals; bean-based boxed pastas; and Shirataki or konjac noodles. All have distinct flavors and textures and are best when they are cooked per the package directions.Pasta, when enjoyed in moderation and with the right dishes, can absolutely be part of a healthy diet.
But if you eat pasta like an Italian with smaller portions, cook it al dente, and partner your pasta with veggies, beans, and other plant-based foods, pasta has no downsize. Eaten right, it can help you maintain a healthy weight and isof the Mediterranean diet, which is considered a gold standard for healthy eating.
A healthy serving of pasta is about the size of a baseball. If you're eating out, chances are you'll be served something closer to a softball-sized pasta portion—or more. When portions are large, split an order with a friend or ask for a box for leftovers. Be sure to cook it right and avoid overcooking any type of pasta. The Italian term al dente literally means"to the tooth" or firm to the bite. Italians cook their pasta so that it is firm . This way, it not only tastes perfect, but it also has a lower glycemic index than when it's cooked to be soft. The average GI of al dente penne pasta is 50, which is even lower than the GI of oatmeal.
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