Move over, whole wheat – there’s another smart pasta in on the block. Pave the way for Ronzoni Smart Taste
, a white pasta fortified with calcium and fiber. Hold on a sec. Did this health nut just say she’s eating white pasta? How can that be, when the diet and well-being craze emphasizes brown, brown, brown?! Well, see, I just don’t eat a lot of “bad” carbs to begin with no. No white bread, white rice, white potatoes or anything of the like here. My carb intake consists of oatmeal, whole-grain low-carb wraps, and fruits and vegetables. So, I figure I’m getting more than my share of good carbs, and if I want to go ahead and enjoy pasta roughly once a month, there’s no harm in making it white. But the real draw here is the calcium – as a woman, it’s something I need and know that I don’t get nearly enough of. So I happen to think it’s pretty cool that I can get that important nutrient from my pasta.
Tonight I prepared my low-fat pesto
, using some parsley in addition to basil because my parsley plant was begging to be picked. I also added some cheese and olive oil, because after going through the rest of my food today, I saw I could actually use a little extra fat. Yay for good fats! To make this dish even smarter, I simply threw the peeled, deveined shrimp and frozen peas in with the pasta during the last 2 minutes of cooking, then drained it all and tossed with the pesto. No need to dirty an extra pan here.
Low-fat pesto, calcium-fortified pasta, and 20 minutes prep & cook total? I’d say that’s one smart meal