Do you love pasta? It's one of my food staples. (Seriously, could I live without whole-wheat penne? I think not.) But, sometimes pasta gets a little unwieldy when it comes to fat and calories--you know? All the cheese, the cream, the extras ... time to reign it in. Here's how...
I liked this piece from Health's Bethenny Frankel (also the author of the cool new book Naturally Thin) about some ways to skinny-up your pasta. You already know to use whole grain pasta (gotta love the extra fiber and whole grains), so here are two more tips:
*Swap out cream for milk. It even works for Alfredo, she says. I can vouch for this, as well. Ever made a basic white sauce? A little butter, a little flour, and milk. It's a creamy mixture that does not require heavy cream to be good. And, p.s. you can totally cut back on the butter. All you need is a wee bit.
*Use egg whites. So, say you're breading chicken to go with your linguine--use egg whites instead of whole eggs to coat the meat.
And, I'll add my own fave:
*Bulk up the veggies: One of my favorite dishes on the planet is roasted vegetable pasta. I roast up eggplant, red pepper, zucchini and a million other veggies and toss with pasta and a little Parmesan. I find that when I use more veggies, I need less pasta--total carb cutter.
What are your favorite skinny pasta tricks?
P.S. Be sure to sign up for Body by Glamour for lots of yummy--and healthful--pasta recipes.
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