Whole Wheat Pasta

Monday, February 8, 2010

Pasta is one of the most versatile foods you can eat. It comes in many shapes and sizes which perfectly match the delicious sauces they accompany. When trying to lose weight, whole wheat pasta is the only way to go. It tastes similar to white pasta, but it's better for you, fills you up and keeps you full for longer. Adding a stock cube to boiling pasta is a great way to get additional flavour into your meal.

I find that Spaghetti and Linguini go better with thinner, watery sauces while pasta shapes, such as Fuseli or Penne are perfect for more creamy concoctions.

The following recipe makes great tasting pasta for two people.

• 120g pasta
• 1 vegetable or chicken stock cube
• ½ teaspoon salt (Or better still low sodium salt)
• 2 pints of water

  1. Add 2 pints of boiling water to a large sauce pan and bring back to the boil.
  2. When the water is bubbling, add the stock cube and salt and stir to make sure it's fully dissolved.
  3. Add the pasta and stir to ensure it doesn't stick to the bottom of the pan. Bring the pot back to the boil again. Then reduce the heat to medium.
  4. Let it bubble away for 12-15 minutes. Drain the pasta into a colander and shake to remove excess water.
  5. Divide between two bowls and serve on it's own or with Pasta Sauce.

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