Pasta can be a diet killer if you over-indulge. Most pastas are loaded with simple carbohydrates and have no nutritional value.
If you still want to indulge in pasta occasionally, try these options instead of traditional, over-processed 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.”
10. Raw “Pasta”
“Just because you├óΓé¼Γäóve chosen the living foods lifestyle doesn├óΓé¼Γäót mean you have to give up the pasta experience. Use zucchini to create Living Angel Hair.'”
[Image via AP Images.]
