Noodle know-how - Sturgis Journal

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When colored pasta first became available at the grocery store, I was skeptical about the texture and taste. Whenever I saw it, I could hear Dionne Warwick’s voice in my head, singing, "Walk on by." And I did!

Eventually, I encountered this pasta type at a public function and found it to be delicious. That made me curious about how it compared nutritionally to plain white pasta, a discovery that was eye-opening.

Turns out, the typical tricolor rotini you find at the grocery store gets its green color from dehydrated spinach powder, its red color from dehydrated tomato or beet-root powder and its plain look from the durum semolina wheat.

Sadly, these nutritious-sounding coloring agents do not add significant nutrients. In fact, the nutrition of the tri-color rotini is close to that of white pasta.

On the upside, there is pasta available with more vegetables infused – not just colors. These types of pasta do, indeed, help to improve both flavor and nutrition.

This is a step in the right direction. In addition to adding interesting new flavors and textures, adding vegetables in place of refined wheat flour to pasta can, in many cases, make them gluten-free, higher in fiber and loaded with nutrition not ordinarily found in traditional pasta.

Alternately, whole wheat flour contains all three parts of the grain: the bran; the germ, which is the nutrient-rich outer layer and sprouting section of the seed; and the endosperm, which is the large, white, starchy center.

During the refining process, the nutrient-rich bran and germ are forced out of the grain, leaving behind only the starchy endosperm.

It is only when the wheat is kept whole that it possesses the most nutritional benefit, including vitamin E, major B vitamins, antioxidants, appetite-squashing fiber, protein and healthy fats that reduce our risk of cardiovascular disease, type II diabetes, cancer and digestive issues.

Today’s chickpea pasta offers superior protein, fiber and nutrition with a taste that is near to traditional pasta, perfect for those who want their pasta to taste that way.

With today’s market offering so many different pasta options, there is no tastier time to walk on to the other side of that pasta shelf. I betcha Dionne Warwick already did!

Here are some superb sauce ideas to add to your noodle know-how. Enjoy!

Email Laurakurella@yahoo.com. Read Laura Kurella’s blog, "Kurella’s Kitchen Encounters,"at www.sturgisjournal.com.

Smooth tomato-herb pasta sauce

2 tablespoons olive oil

1 clove garlic, minced

1 medium onion, chopped

28 ounces diced tomatoes or 4 medium tomatoes, diced

1 teaspoon cane sugar

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon unrefined sea salt

3 cups penne pasta

1/2 cup whipping cream

In a skillet over medium high heat, saute onion and garlic in oil. Add tomatoes, sugar, basil, oregano, salt. Bring to a boil, then simmer 20-25 minutes. Meanwhile, cook pasta to al dente. Stir cream into sauce and heat through. Approximate servings per recipe: 6.

Creamy garlic pasta

1-pound dry penne rigate, cooked as directed, drained, and kept hot

2 tablespoons butter

2 garlic cloves, minced

2 tablespoons flour

3/4 cup chicken broth

3/4 cup milk

2 teaspoons parsley flakes

Unrefined sea salt and black pepper, to taste

1/3 cup grated parmesan cheese

In a medium sauce pan, melt butter and add garlic. Cook over medium for 1 minute. Add flour and cook 1 minute, stirring constantly. Stir in broth and milk and cook, stirring frequently, until sauce boils and thickens. Add parsley, salt, pepper, and cheese. Stir until cheese melts. Toss hot pasta with sauce and serve immediately. Approximate servings per recipe: 6.

Silky vodka sauce

1-pound dry penne pasta, cooked al dente

2 tablespoons extra virgin olive oil

1 onion, finely chopped

4 cloves garlic, crushed and chopped

28 ounces cans crushed tomatoes

1 pinch hot pepper flakes

3/4 cup vodka

Unrefined sea salt and black pepper, to taste

2 tablespoons fresh parsley, chopped

3/4 cup heavy cream

Parmigiano Reggiano cheese

In a skillet over medium high heat, combine olive oil and onions. Cook until onions are translucent then add garlic. Reduce heat to medium-low then add red pepper flakes cook 1 minute. Add crushed tomatoes then raise heat to medium and bring pan to a boil. Add vodka and a pinch of salt and pepper then simmer, uncovered, for about 8 minutes. Add cream and lower heat, add drained pasta, and toss in parsley. Stir to coat well and grate a generous amount of parmesan into the pasta using our micro plane grater. Serve immediately sprinkled with more parmesan and red pepper flakes. Approximate servings per recipe: 8.

The Link Lonk


October 12, 2020 at 11:14AM
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Noodle know-how - Sturgis Journal

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