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Pasta gets healthier

Whole-grain pastas everywhere

By
October 18, 2010

One of the more popular articles last week in the New York Times was a feature on healthy whole-grain pastas. Blech, you say? But wait: Melissa Clark’s article was all about how satisfying the latest slew of fiber-full pastas can be: “Unlike the gluey, good-for-you-but-not-your-tastebuds pastas of yore, the best whole-grain brands are firm-textured and tasty.”

Bonus: a slideshow of 38 ways to top your pasta, including kale pesto and butternut squash, lamb, eggplant, and yogurt, and even sea urchins.

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1. by jdixon on Oct 19, 2010 at 6:42 AM PDT

My issue with her article is the implication that “regular” pasta is somehow bad for you. More ranting here: http://realgoodfood.com/?p=342

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