To celebrate World Pasta Day, it is suggested that you try a new pasta. There are 600 shapes and flavors produced worldwide, including many whole grain options, as well as gluten free. But, watch your portions. Americans tend to overload their plates. A healthy portion of pasta is one to two cups cooked (1 cup of cooked pasta is about 200 calories). When eaten in the proper portions and in combination with healthy foods, pasta does not cause weight gain. Another way to enjoy pasta is to go meatless, try a hearty vegetable and bean soup or pasta with seasonal vegetables like cauliflower, or even pumpkin for a perfect fall meal. World Pasta Day is a great incentive to prepare a healthy pasta meal by getting creative in your kitchen. So, celebrate pasta and gather with family and friends to take advantage of a delicious meal.
1. Use lots of water when cooking pasta. Do not add oil. Stir occasionally to keep the pasta from sticking together.
2. Pasta is ready when it’s “al dente.” It should be cooked completely through, yet firm enough to offer some resistance to your bite.
3. Many pasta shapes come in different sizes. The Italian suffix “ini” means smaller
(Example: spaghettini is a thin version of spaghetti), while “oni” means larger.
Being an Italian-American, pasta is a big part of our family gatherings. I remember on Sundays we would have the whole family over and “macaroni” as we called it, was on the menu for the day. We would wonder what type of pasta my mom would cook for that particular Sunday dinner. My personal favorites are Shells and Angel Hair, or Capellini. The shells always held the sauce in the little pocket and were fun to eat. The angel hair, is much thinner than spaghetti, it also cooks very fast.
Pinot Grigio - its a crisp, clean, immensely food-friendly white.
Gavi di Gavi - another very popular Italian white for those who like a fuller, slightly smoother white.
Soave - same reasoning, smooth, dry, brilliantly food-friendly.
Picpoul de Pinet - a crisp white from the Languedoc coast that would work really well too.
Chablis - also works well with creamy sauces, and with ham.
Teroldego - a light Italian red that would rub along well if you wanted a red.
“Mushroom Pasta Carbonara”
Prep/Total Time: 30 minutes
2-1/2 cups uncooked Mostaccioli
8 bacon strips, diced
1 jar (4-1/2 oz) whole mushrooms, drained
3/4 cup half-and-half cream
1/3 cup unsalted butter, cubed
1 tsp dried parsley flakes
1 tsp minced garlic
6 to 8 drops hot pepper sauce (optional)
Salt & pepper to taste
1/3 cup grated Pecorino Romano cheese
1/4 cup sliced green onions
Cook Mostaccioli according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Brown mushrooms in drippings; remove to paper towels. Drain drippings from pan. Add the cream, butter, parsley, garlic, pepper sauce and salt if desired to the skillet; cook and stir over medium heat until butter is melted. Drain Mostaccioli; add to cream mixture. Stir in the bacon, mushrooms, and cheese; heat through. Remove from the heat. Sprinkle with green onions. Buon Gusto!! (Enjoy)
Till Next Time…….
Copyright © 2014 “Family Plus Food Equals Love”
All Rights Reserved