As is often the case at the beginning of the new year, one feels the need to get in shape, to shed not only the pounds accumulated during the Christmas season, but also to switch to a healthier and more conscious diet. Not surprisingly, we talk about New Year’s resolutions. But where to start? From three healthy and tasty pasta recipes to start off in the right shape, without sacrificing taste and well-being, for example.
Whole wheat pasta with vegetables and shrimp – Whole wheat pasta contains more complex carbohydrates and up to 5 times more fiber than traditional pasta. Fiber, being more voluminous, gives a greater sense of satiety and, in addition, slows the absorption of carbohydrates, helping to prevent the accumulation of fat, constipation, cholesterol and nervous hunger. Preparing this tasty recipe is easy and fun. Just sauté a clove of garlic in a pan with some oil, add a chopped carrot, perfect for purifying yourself after the excesses of the holidays, and some peas (also frozen, better not canned). Then add a glass of water, cover and cook for about 10 minutes. At the end of cooking time, add fresh shrimp, which cook very little. Choose the size of whole-wheat pasta you like best and, after it is cooked, add it to the sauce. Sauté to blend the flavors and serve.
Pasta with Light Tomato Sauce – Pasta is also the signature recipe of the Mediterranean diet, as is tomato sauce, which united together in this perfect marriage are ideal for a diet first course with very little fat. How is the light version made? By using vegetables, herbs and spices whose taste will not make us regret the reduction of salt, an ingredient that, if abused, does not match either our figure or our coronary arteries. Always drain pasta al dente so that it is more digestible. And finally, preferably use fresh tomato, avoiding tomato paste, which is a bit richer in salt.
Farfalle with vegetable ragout – Food is cheerfulness. This recipe is tasty and colorful, ideal for a light lunch because it contains little fat, but many minerals and vitamins. Here’s how to make it: in a skillet sauté the chopped carrot, celery, onion and whole garlic over low heat. Add the julienned bell bell pepper and zucchini and peas, season with salt and pepper and saute the vegetables over high heat until cooked. In another skillet saute the sliced tomatoes in a little oil for about 5 minutes. Combine the vegetables with the tomatoes and pour over the farfalle, sprinkling with Parmesan cheese and adding the diced mozzarella. Enjoy!
