By Jackie Choffo, Dietetic Intern At the end of a long day, my go-to dinner is a box of dried pasta and red sauce. Even though it’s an easy meal to prepare, I am usually hungry soon after from the lack of protein. But what other convenient products are out on the market? Turns out, food manufacturers are making pasta from pretty much anything nowadays! This past month was the annual Food and Nutrition Conference and Expo in Washington, D.C where food samples were endless. I was able to try pasta made from chickpeas, lentils, and even spinach! Here are some of my favorite pasta alternatives and the health benefits they provide:
A note on squash:
Don’t let winter squash intimidate you! It can easily be cooked in the microwave if you do not want to heat up your entire oven. The first step is to wash the squash and prick it all over with a paring knife to allow steam to escape. Then place the squash in a microwave safe dish, and microwave on high for 10-15 minutes. Allow the squash to cool for another 10 minutes before handling. You can then cut the squash in half, scoop out the seeds, and scrape the flesh with a fork so the fibers resemble spaghetti noodles. Top the squash with any kind of paring you would use with spaghetti such as tomato sauce and vegetables. The possibilities are endless!
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ABOUTTerps With Taste is run by the Student Nutritionist Team with University of Maryland Dining Services. We write content for students, by students. Enjoy! Categories
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March 2024
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