Through all the ups and downs in my life, one thing has remained constant: My love forpasta.
In my opinion, no meal comes closer to perfection.
For a while, though, I was under the impression that pasta wasn’t healthy.
Andrew Purcell, Carrie Purcell
Read on for all their tips, from piling up on veggies to choosing the best pasta shape.
They’ll help you make a weeknight pasta dinner that’s both goodandgood for you.
Make your own sauce!
Andrew Purcell, Carrie Purcell
If you’re in a pinch, there are better-for-you jars out there.
They’re a little pricey, so your best bet is still to make your own.
Ditalini and orecchiette are other good options to try.
Andrew Purcell, Carrie Purcell
To get to three, one thing she’ll often do is blend extra veggies into her sauces.
Try blending carrots and onions into your marinara, or toss a bunch of chopped mushrooms into bolognese.
The protein sources you include all come down to your preference.
Soft-boiled and fried eggs are another option Gorin loves (breakfast pasta, anyone?).
If you’re watching yourcalorieintake (which you absolutelydon’t have to do if you don’t want to!
Once upon a time, it seemed like the only alternative to white pasta was whole grain pasta.
Thankfully, the market is now far more saturated with all sorts of different types of pastas.
My recommendation: Test a different variety every week until you find one you love.
For example, Harbstreet’s favorite healthier pasta isBarilla White Fiber.
Gorin is a big fan of the pastas produced byBanza,Modern Table, andTolerant Foods.
Of course, you don’thaveto use one of these varieties to make a healthier pasta.
If you’d rather stick with classic white flour pasta, go for it.
There are still plenty of other ways to make your meal healthier.
Harbstreet recommends using no more than 2 tablespoons of olive oil per pasta serving.
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