With heat wave season in full swing, many of us are in the mood to eat the lightest meals possible. But every now and then, there are those rosé-fueled summer evenings when a salad just won’t cut it—and nothing but a satisfying bowl of penne will do.
Fortunately for the health-focused, the newest gluten-free pasta alternatives on the market are as delicious as they are nutritious. “The main difference lies in the ingredients,” says New York City nutritionist Jessica Katz, R.D., who recommends replacing pasta made from refined white flour with easily digestible, grain-free substitutes like quinoa for a fiber and protein boost. Black bean spaghetti is a visually striking option made with only one ingredient, while Banza, a chickpea-based formulation, has double the protein, four times the amount of fiber, and half the net carbohydrates of regular pasta.
“The best part,” Katz says, “is that you can add the same toppings to the bowl like basil pesto or thick tomato sauce.” You can even make a reduced-guilt mac and cheese; Banza’s recipe is a satisfying option melted with rich cheddar.
In any case, Katz points out, these faux versions are still a processed food, and portion control is crucial. While alternative noodles “will keep you fuller longer,” she says, “it’s important to treat them like pasta.” She suggests bulking up the recipe with high-fiber vegetables, lean protein, and healthy fat like pine nuts and olive oil.
Even more healthful are zoodles, or vegetables that have been spiral-cut to appear like noodles. Though time-consuming to prepare at home, they are now sold prepackaged at most Whole Foods stores, and can be shipped directly to your door through companies like Hungryroot, which offers them with homemade sauces like sriracha-peanut chimichurri and creamy cashew Alfredo. A rich, flavorful dinner that’s ready to go in six minutes? We’ll eat to that.
The post Meet the New Summer Carbs That Are Delicious and Crop Top–Friendly appeared first on Vogue.
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