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.

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

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

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

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...

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.

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 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.

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

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

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

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

Anonymous wrote:I like red lentil the best

Same.