THE LONGANDSHORTOF WHOLE-GRAIN PASTA

WholeWheat

Linguinewith

Creamy Bell Pepper and Tomato Sauce

Serves 4

2 bellpeppers, diced

1 yellow onion, diced 2 scallions

1 Tbsp olive or avocadooil

1 lb sweet Italianchicken sausage

Salt and pepper, pinch

BROWNRICE

Ideal forpeople whohave allergiesor sensitivities towheat orgluten,brown-ricepasta is a hearty,versatileoption.Itstaste and texture are muchlikewholewheat pasta, so it canbe swapped in foranythingfromspaghetti to lasagna.Like other whole-grain versions, brown-ricepasta is loadedwithfiber,whichleads to greater satiety.

QUINOA

Althoughquinoa ismostoften usedas a substituteforrice,the seeds canalso begroundinto flour to makepasta.The result is a gluten-free,high-protein, high-fibernoodlewith a nutty taste.Products derivedfrom quinoa are digestedmore slowly, which canhelppreventblood sugarfromspikingandthen crashing.

SOBA

Soba noodlesmightnot be considered pasta inthe traditional sense,butthey area key ingredientinmanyJapanese dishes andthey’re fullof manganese, which canhelpwith a healthy immune system.Made frombuckwheat, soba noodles areacomplete protein,meaning theycontain every essential aminoacid.Theywork in cold noodle salads, hot soups and stir-friesalike. Soba noodlesare comparatively low in caloriesand a healthy choiceforpeopleon anti-inflammatory diets.