![]() Specifically, centering your pasta dish on nonstarchy, naturally low-calorie vegetables increases the amount of food and adds vitamins and minerals, Smithson says. To make your pasta bowl more diabetes-friendly, just add color - from veggies, that is. But an equal serving of whole-grain spaghetti noodles contains 180 calories, 39 g of carbs, and 7 g of fiber, meaning it is an excellent source of fiber. Two ounces (oz) of uncooked semolina spaghetti noodles (about 1 cup cooked) provides 200 calories, 42 g of carbs, and 3 g of fiber. “Nothing is removed in processing, so it has the highest nutrient value, including fiber,” says Sue-Ellen Anderson-Haynes, RDN, CDCES, founder of 360Girls&Women, a holistic health and wellness company in the Boston area. While semolina can be a nutritious flour - especially when it’s enriched with vitamins and minerals - whole-grain pasta has a slight edge. Many typical white pasta noodles are fashioned with semolina flour, which is made by grinding a type of wheat known as durum, according to Bob’s Red Mill. “Whole-grain pasta can be a great option because it offers more fiber, which can help blunt blood sugar spikes,” Smithson says. One easy way to make your pasta dish more nutritious is to swap out traditional noodles for a higher-fiber variety. RELATED: 15 Delicious Diabetes-Friendly Dinner Ideasīelow, diabetes educators and registered dietitians share their go-to strategies for making pasta as diabetes-friendly as possible. ![]() Taking smart steps like these when you eat pasta can help keep your blood sugar, weight, and overall health and nutrition on track. You simply need to watch your portion sizes and prepare this dish mindfully, such as by limiting certain toppings and mix-ins (like cheese, meat, and sauce). Indeed, in one large study, women with type 2 diabetes who ate a 50-gram (g) serving of pasta experienced lower spikes in blood sugar than they did after eating equal portions of white bread, potato, or rice. Though it’s higher in carbohydrates than some other foods, pasta can fit into a healthy meal plan for someone with diabetes, says Toby Smithson, RDN, a certified diabetes care and education specialist (CDCES) in Hilton Head, South Carolina, and author of Diabetes Meal Planning and Nutrition for Dummies. And if you’re living with type 2 diabetes, it’s possible you’ve heard that pasta is a food you need to avoid.īut if you love pasta and are willing to make a handful of tweaks to the typical bowl, saying goodbye to this feel-good fare may not be necessary. Get our Bubbe’s Luchen Kugel recipe.Pasta is synonymous with comfort, which can be a dirty word when it comes to nutrition. Perfect for Passover, or any homey Sunday night. ![]() Bubbe’s Luchen Kugelīayla Scher gave us her low-fat version of traditional Jewish noodle kugel, so you’ll be using low-fat cottage cheese and low-fat sour cream in this flexible dish that can be served warm or cold. Perfect for using up all the extra summer squash you’ll soon no doubt be dealing with… Get our Noodleless Zucchini Lasagna recipe. Low carb and lower fat, this noodle-free lasagna uses cottage cheese mixed with grated parmesan as the creamy filling and strips of thinly sliced zucchini instead of noodles. Don’t think it’s mild-mannered, though the flavors are bright and earthy with a little spice, thanks to jalapeños, onion, garlic, cilantro, vinegar, and cumin. The two cottage cheese recipes to come below, while delicious, could definitely be considered homely-but this healthy cottage cheese-based take on queso from The Homesick Texan is gorgeous surrounded by a rainbow mix of vegetables, and a perfect light app for spring garden parties (even if they’re solo this year) and summer barbecues galore. Share on Pinterest Image courtesy of Lisa Fain But you can also simply bake ricotta for a great, easy party appetizer. Ricotta is beloved as a filling for pasta shells, manicotti, ravioli, cannoli, classic lasagna, and cheesecake. Dollop ricotta on pasta, fold it into a sauce, or spread it on a toasted slices of baguette with a drizzle of honey or under tomatoes for bruschetta. There are so many wonderful ways to use ricotta in your cooking. Ricotta has a higher caloric and fat content than cottage cheese, but less salt. American ricotta adds whole or skim milk to the whey, producing a wetter, creamier style than the Italian versions. Ricotta salata, which means “salty,” is salted and aged at least three months, resulting in a texture more like feta. ![]() Ricotta feels smooth but slightly grainy. The word stems from the Latin recocta, meaning recooked. Ricotta was originally created in Italy to use up the whey when a cheesemaker separates milk or cream into curds and whey for other cheeses. ![]()
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