Make at least half of your grains whole. That’s the advice offered up in the 2010 Dietary Guidelines for Americans. But sadly, most Americans are nowhere near that mark. There’s an easy way to up the whole-grains quotient—by making the switch to whole-grains pasta. Relish Chef Steven Petusevsky explains the benefits:
Whole grains, or foods made from them, contain the bran, germ and endosperm of the grain. Look for pastas made with buckwheat, brown rice, Kamut, quinoa, corn, spelt and whole wheat. And to make identifying them super easy, look for the Whole Grains Stamp on the package.
Whole-wheat pasta is perfect paired with hearty, earthy flavors. Try it with any of these toppings:
-Caramelized Onions
-Parsley or Other Chopped Greens
-Feta Cheese
-Kalamata Olives
-Raisins
-Shredded Lamb
-Bolognese Sauce
For more on whole grains…
Whole Grains for the Whole Family, Eating Whole Grains, Ancient Whole Grains—Cooking Confidence
