Healthy Pasta
The Sexy, Skinny, and Smart Way to Eat Your Favourite Food: A Cookbook
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- $14.99
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- $14.99
Publisher Description
A delectable, wonderfully informative, easy-to-use cookbook that provides simple ways to make pasta an integral part of a healthy and well-balanced life style from two members of the beloved Bastianich family.
As it says in the introduction: "Eating pasta can be advantageous to your health, satisfying, and economical. Pasta should be a staple in every kitchen." Now, brother and sister Bastianich--who certainly know great tasting food--provide tips, instructions, and delectable recipes for making pasta healthfully delicious. Not a diet book--there are no tricks and no punishing regimens--but a guide to enjoying more of the food you love in ways that are good for you. Joe and Tanya explain the health benefits of cooking pasta al dente; they show us ingredients and cooking methods that maximize taste but minimize fat content and calories; and they provide us with 100 mouth-watering recipes for regular, whole grain, and gluten-free pastas, including: Gnocchi with Lentils, Onions and Spinach; Bucatini with Broccoli Walnut Pesto; Linguine with Shrimp and Lemon; Summer Couscous Salad with Crunchy Vegetables; Spaghetti and Onion Fritttata, and many more. A book to revolutionize the way we think about pasta. Buon appetito!
PUBLISHERS WEEKLY
The Bastianich siblings suggest a healthy approach for enjoying this first-course dish. Bastianich (Restaurant Man), head of the family food and wine empire, and Manuali, the manager of their mother's culinary product line, reconfigure 100 classic pasta recipes into well-balanced, authentic variations that increase protein, fiber, and vegetables while lowering fat, carbs, calories, sodium, and gluten. Recipes are organized by primary ingredients: vegetables, tomato, meats, pesto, and fish. A section called "Pasta Done Differently" features baked dishes, soups, salads, and frittatas. Using cooking techniques that preserve the healthful qualities of pasta while maintaining flavor, dishes begin with a pound of pasta and only require three or four steps. Standouts include penne in baby kale pesto; bucatini with fresh mussels, bacon, and tomato; and a baked casserole of elbow macaroni in butternut squash sauce. This flavor-rich augmented fare provides "maximum flavor with minimum caloric impact." A discussion on the importance of pasta quality, a survey of various non-wheat pastas, and suggestions for how to vary recipes are also included. While this is not a revolutionary look at pasta, the Bastianich duo is primed to capitalize on the culinary trend of high-quality carbohydrates.
