Favorite healthy pastas

[Anonymous]

Anonymous wrote:I like red lentil the best

Same.

[Anonymous]

I like to make zucchini zoodles and mix 50:50 with the regular pasta.

[Anonymous]

Banza chickpea and ancient harvest quinoa pasta are the two I like best.

[Anonymous]

I like Banza. You just need to be careful not to overcook it or it turns to mush.

[Anonymous]

I just eat real, good pasta in a small quantity with a very meaty and filling sauce. OR I prepare chickpeas or white beans themselves, as a substitute for pasta and don’t use pasta at all. Sort of like this. https://cooking.nytimes.com/recipes/1019681-cheesy-white-bean-tomato-bake

I would rather just eat beans than have bean pasta that’s processed and dry

[Anonymous]

Anonymous wrote:My dd likes the Barilla chick pea pasta. The kind that is only made of chick peas. She is a carb addict and needs to reduce carbs for health reasons. Her doctor recommended this type.

Yeah, actually tastes pretty good! More protein, fewer carbs - I think they are good.

[Anonymous]

I eat regular pasta because I find it most tasty and the most filling. I have a small portion and the rest of my plate is vegetables.

My favorite is an easy lemon ricotta recipe from NYT. So rich and flavorful that really only a small portion is necessary and very satisfying. I can't imagine wanting more. Which is odd for me; normally pasta is my food for overindulgence.

[Anonymous]

I have an issue with wheat. The best alternative pastas are the brands that are brown rice only (not rice and corn, those turn into mush). I do sometimes eat the bean pastas in a dish where I would normally add beans. For example, I use the black bean pasta to make a dish with leftover barbecue meats, cheese, and salsa. Black beans go there. I find the banza chickpea ones have a weird aftertaste. The TJ red lentil one isn’t bad, but you still need to pair it with things that taste good with lentils.

I agree with the folks who say that if you don’t have a wheat intolerance, just eat less of regular pasta. Look for good brands (rule of thumb I just learned is that the ones with a yellow color are cheaply processed/poorly dried). But if you’re like me an wheat sends you into the bathroom, try brown rice.

[Anonymous]

There is a red lentil spaghetti at Whole Foods that is made in Italy, the only ingredient is lentils, and it is fantastic! It just takes 2-3 times as long to cook...

[Anonymous]

Red lentil pasta is is wet cardboard.
Just have the real thing, but less if it.
Or use zucchini.

[Anonymous]

Anonymous wrote:My dd likes the Barilla chick pea pasta. The kind that is only made of chick peas. She is a carb addict and needs to reduce carbs for health reasons. Her doctor recommended this type.

chick peas have carbs too

[Anonymous]

We mix half zucchini with half spaghetti - thinner ones and it feels like more pasta.

[Anonymous]

Anonymous wrote:None

Don’t eat pasta in the US. Only eat it while visiting Italy. None of the pasta or pasta dupes are healthy.