Tuesday, 7 April 2015

Healthy Pasta: The Sexy, Skinny, and Smart Way to Eat Your Favourite Food

Healthy Pasta
The Sexy, Skinny, and Smart Way to Eat Your Favorite Food
by Joseph Bastianich 
and Tanya Bastianich Manuali
Hardcover, 200 pages

The good news - you don't have to give up pasta to live healthy. The bad news - you don't get to shovel as much in your mouth as humanly possible at every meal. I am going to have to work on that part.

This book teaches you to be smart about pasta - and really, who wants to live without pasta.

Carbs get a bad rap - or have in the past - but the truth is that people need carbs. And crave them. And love them. Especially me.

Active people particularly need them - activity is another thing I have to work on - but I am counting on spring to wake me up and inspire me to venture outside.

So here are a hundred recipes for pasta under 500 calories per serving, many under 400. Also - fresh pasta recipes, including a gluten-free version!

Also - gentle reminders to keep active and eat lots of veggies. Sounds reasonable. Now that it is no longer minus forty.

Guess what's for dinner?

From the Back Flap:

A delectable, wonderfully informative, easy-to-use cookbook that provides simple ways to make pasta an integral part of a healthy and well-balanced life style from two members of the beloved Bastianich family.

     As it says in the introduction: "Eating pasta can be advantageous to your health, satisfying, and economical. Pasta should be a staple in every kitchen." Now, brother and sister Bastianich--who certainly know great tasting food--provide tips, instructions, and delectable recipes for making pasta healthfully delicious. Not a diet book--there are no tricks and no punishing regimens--but a guide to enjoying more of the food you love in ways that are good for you. Joe and Tanya explain the health benefits of cooking pasta al dente; they show us ingredients and cooking methods that maximize taste but minimize fat content and calories; and they provide us with 100 mouth-watering recipes for regular, whole grain, and gluten-free pastas, including: Gnocchi with Lentils, Onions and Spinach; Bucatini with Broccoli Walnut Pesto; Linguine with Shrimp and Lemon; Summer Couscous Salad with Crunchy Vegetables; Spaghetti and Onion Fritttata, and many more. A book to revolutionize the way we think about pasta. Buon appetito!

JOSEPH BASTIANICH is co-owner (with Mario Batali) of Eatily, Babbo, Esca, Lupa, and Italian Wine Merchants, as well as (with Lidia Bastianich) Becco and Felidia, and has published extensively on the subject of Italian wine.

TANYA BASTIANICH MANUALI received her PhD in Renaissance art history from Oxford University. In 1996 she started Esperienze Italiane, a travel company that arranges food, wine, and art tours to Italy. She also coauthors cookbooks with her mother, Lidia; manages Lidia's product line; and serves as the cultural and art consultant for the art series.