Pasta. As an ingredient it is infinitely adaptable, with prep time and effort ranging from boiling water to complex dishes. But it isn’t always the healthiest choice. Unless the pasta is 100 percent whole grain, it will have refined grains. Registered Dietitian Joy Bauer explains how refined grains affect the body on her website. ”Refined grains are quickly digested into simple sugars and absorbed into your bloodstream; this can cause blood-sugar levels to spike and then quickly crash. These rapid swings in blood sugar can drain your energy and leave you feeling moody and tired.”
Higher quality carbohydrates have the exact opposite effect. Those carbohydrates “are rich in fiber, which helps temper blood sugars by slowing the absorption of sugar into your bloodstream after meals.” One example is whole grains, but vegetables are another good source for energy-sustaining carbohydrates. They can also be made into “pasta” dishes.
In addition to being a better carbohydrate source than refined grain pasta, vegetables are naturally gluten-free. So making vegetable-based pastas can be diet-friendly for those who have given up grains or gluten, and sneaks more vegetables into daily eating habits. Check out the following 5 recipes to see how to turn your vegetables into a noodle dish for your next meal.