I used to think that pasta was taboo - until I read about the Low GI factor. Putting it very simply, low GI foods fill you up and keep you satisfied; at the same time they help burn more body fat and less muscle. A standard serve of cooked pasta is one cup per person.
There are soooo many wonderful pasta recipes to put together creatively. I love this one for its simplicity and taste.
Spaghetti with clams / mussels
400g spaghetti
4 tbsp extra virgin olive oil or less
2 cloves garlic, peeled and thinly sliced
Salt and freshly ground pepper
Pinch dried chillies
1.2 kg clams
50 ml white wine
handful of flatleaf parsley/and or basil, chopped
2 tbsp grated parmasan or pecorino cheese
Boil a large pot of salted water and cook the spaghetti.
Heat a frying pan on medium with 3 tbsp oil then add the garlic and chillies. Cook for a couple of minutes until lightly golden, then add the clams and wine. Cover with a tightly fitting lid and cook for about 5 minutes, or until all the clams have opened and released their juices.
With the lid off, reduce juices slightly and season with salt, pepper and parsley.
Add the cooked spaghetti, toss; drizzle with the remaining extra virgin olive oil and spoon into individual serving bowls. Finish by sprinkling with parmasan and extra herbs.
Serves 4.
*Pastas of any shape or size have a fairly low GI and when served with accompaniments such as tomato sauce, olive oil, fish and lean meat, plenty of vegetables and small amounts of cheese, give a healthy balance of carbs, fats and proteins. Pasta should be slightly firm (al dente) where it tastes better than overcooking, but also has a lower GI.
There are soooo many wonderful pasta recipes to put together creatively. I love this one for its simplicity and taste.
 |
| Simple tasty and healthy pasta dishes have a low GI* |
Spaghetti with clams / mussels
400g spaghetti
4 tbsp extra virgin olive oil or less
2 cloves garlic, peeled and thinly sliced
Salt and freshly ground pepper
Pinch dried chillies
1.2 kg clams
50 ml white wine
handful of flatleaf parsley/and or basil, chopped
2 tbsp grated parmasan or pecorino cheese
Boil a large pot of salted water and cook the spaghetti.
Heat a frying pan on medium with 3 tbsp oil then add the garlic and chillies. Cook for a couple of minutes until lightly golden, then add the clams and wine. Cover with a tightly fitting lid and cook for about 5 minutes, or until all the clams have opened and released their juices.
With the lid off, reduce juices slightly and season with salt, pepper and parsley.
Add the cooked spaghetti, toss; drizzle with the remaining extra virgin olive oil and spoon into individual serving bowls. Finish by sprinkling with parmasan and extra herbs.
Serves 4.
*Pastas of any shape or size have a fairly low GI and when served with accompaniments such as tomato sauce, olive oil, fish and lean meat, plenty of vegetables and small amounts of cheese, give a healthy balance of carbs, fats and proteins. Pasta should be slightly firm (al dente) where it tastes better than overcooking, but also has a lower GI.
No comments:
Post a Comment
It would be great to hear your ideas. Click on NO COMMENT to add your comment. You can choose ANONYMOUS from the dropdown menu if you do not have a Google account.