Al Dente Pasta is Better For You
1 Comment | Written on November 16, 2011 at 11:00 am, by Monica Reinagel, MS, LDN
We’re often told to cook pasta only until it’s “al dente,” or ever-so-slightly chewy. Mushy, overcooked pasta isn’t just a culinary faux-pas, either; it’s also a nutritional no-no.
Pasta, as we all know, is high in carbohydrates (or starches), which tend to send your blood sugar skyward. But al dente pasta is digested and absorbed more slowly than pasta that’s been cooked longer—meaning that it’s easier on your blood sugar.
Of course, it’s also important to pay attention to portion size. A serving of pasta is only one cup of cooked noodles or two ounces, dry. But the good news is that pasta (properly cooked and in moderate amounts) can still be part of a healthy diet! Abbondanza!
If you have a passion for pasta, try these recipes:
Categories:
Real Healthy | Tags: Italian Pasta Dishes, Pasta, Pasta Salad
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One Response to “Al Dente Pasta is Better For You”
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