Healthy Pasta

April 6, 2015
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.