KEEP IT HEALTHY, GO ITALIAN...
THE RULES TO LIVE BY
- Serve pasta as an appetizer before a main protein course and veggie side.
- Include pasta in a one-pot meal. In this case, Italians would never eat a carb-only pasta meal; vegetables and protein are always included.
- For a special occasion, treat yourself to a richer pasta dish with béchamel,alfredo, or heavy meat sauce. This is by no means an everyday habit, more a treat to be enjoyed sparingly.
- Use eggs in place of cream to add richness to your pasta sauce. This amps up the protein, and makes a luscious sauce with much less calories.
- Add a protein element to take center stage and balance out the pasta.
- Use a light PROTEIN-RICH CHEESE, such as ricotta, to take center stage.
In some Italian regions, pasta is sometimes cooked risotto-style, by slowly adding hot stock. This adds creaminess and flavor to the preparation without adding any extra fats!
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One of the most famous and least diet-friendly Italian pasta recipes, the classic carbonara, made with eggs and bacon, is strictly forbidden to most of us, whether we are kosher, vegetarian, or simply trying to avoid a bypass.
MORE: A Secret Italian Menu
Welcome spring! Paglia and Fieno translate as “straw and hay,” and describe a mix of spinach tagliatelle with simple egg tagliatelle. You can also make this dish using only one color of tagliatelle. Paglia e Fieno, and egg noodles in general, are considered more “festive” in Italy than regular pasta without eggs. Another shape of pasta (egg-free) that could work well for this recipe is farfalle (butterflies).
Recipes published in JOY of KOSHER with Jamie Geller Magazine Shavuot 2015 SUBSCRIBE NOW
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