Healthy Pasta Primavera: Yes, You Can Have Carbs


Even when I'm trying to shed a few pounds, I can't give up carbs. There are few things I enjoy more than chewy al dente noodles-and few meals easier to prepare on weeknights. So the challenge is to come up with delicious, healthy pasta dishes, like the Pasta Primavera in our May issue.

Although I love regular pasta, I decided to try whole-grain spaghetti for this dish. I have to confess that I didn't like (okay, hated) whole grain noodles when they first hit the market. In the years since, pasta companies have consistently improved the taste and texture of their whole grain products. I eat them all the time now, and pair them with flavors that complement the nuttiness of the grains.

Spring asparagus and leeks are a natural match. I didn't want to mask the flavors of the veggies with cream (and I didn't want the fat), so I thickened the sauce with the pasta cooking water instead. It's a great technique that I saw Barilla chef Lorenzo Boni demonstrate this past week as part of Barilla's Share the Table initiative.

The initiative issued a study that showed that "Americans who eat dinner together more frequently (at least five times a week) are more likely than Americans who eat together less frequently (less than 5 times per week) to be satisfied with every aspect of their lives." I know that's true in my life, especially when we're sitting down to Pasta Primavera.

Healthy Pasta