Not All Pasta Is Digested The Same In Our Bodies.⁠

not all pasta is digested the same in our bodies display image  67fdb361
not all pasta is digested the same in our bodies display image 67fdb361

Not all pasta is digested the same in our bodies.⁠
Pasta made from the traditional flour-based recipe spikes our blood sugar quickly and is best reduced. A better alternative pasta is one made of a whole food like soy bean, black beans, or edamame. Our blood sugar rise is blunted by the fiber provided in these pastas, making it the best choice for folks with or at risk of diabetes. Plus, you get the benefit of added protein and vitamins from the whole food when you eat this type of pasta over the regular. I’ve teamed up with @livivafoods to bring you this recipe using their organic edamame pasta! Their pasta has a short ingredient list (organic edamame, water), is organic, and is naturally gluten-free and vegan (duh). Available in Sprouts, Safeway, Meijer, & Fresh Thyme Market!⁠
1 package of Liviva Foods Fettuccini Organic Edamame Pasta (4oz)⁠
1 package of mixed mushrooms (about 2 cups)⁠
1 onion⁠
3 cloves garlic⁠
2 tablespoons Italian seasoning⁠
1 tablespoon pine nuts⁠
1 tablespoon sundried tomatoes (not stored in oil). If very firm, put in warm water for 10 minutes.⁠
Optional: 6-8 cherry tomatoes⁠

Prepare pot of water to boil and turn on the heat.⁠
Heat nonstick pan to medium while you prep.⁠
Chop onion and garlic and add to the pan with a little bit of vegetable broth. Stir and cook, adding vegetable broth as needed to prevent burning, about 5 minutes.⁠
Add sliced mushrooms and Italian seasoning and cook until onions are cooked through. About 5-10 minutes.⁠
Toss in chopped sundried tomatoes (no water) and pine nuts. Stir to toast the nuts. Add halved cherry tomatoes if using. (I think they add a nice pop of color and flavor)⁠
Follow directions to cook edamame pasta. Keep cooking and stirring the pan mixture.⁠
Add cooked pasta to the pan and mix and heat through 2-3 more minutes.⁠
Voila! Enjoy. ?⁠

This recipe is a modified version of what I learned from @pegmatson a decade ago. Thanks Peg! Still use some of your recipes because you’re such a genius in the kitchen! ?

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