Pinch with a fork, take fork to mouth, place pasta in your mouth, chew until the food has become a paste, then swallow. Possibly gush down with a bit of red wine. Easy right?
Now, pasta is healthy food. Most food is actually healthy food. Look at the Italians, they have it everyday and their country is rather slim and the life expectancy is one of the longest in the world. For most of us non Italians though, pasta has come into our homes as a cheese and butter smothered mixture that resembles more a fast food option than a real meal.
Pasta is meant to be eaten with vegetables, fresh tomatoes, fresh herbs, fresh seafood and olive oil, with only a drizzle of grana padano or parmesano on top. Not a lot of people know that a carbonara sauce has no cream, but egg yolk. Of course everyone is free to enjoy pasta as they want, but if you are looking to enjoy pasta in a delicious, healthy way, check out this recipe, which I learnt in my last trip to lake Como.
The pasta I have used is wholegrain rye macaroni which provides 14gr of fibre per each 100 grams and its manufacturing process makes it less taxing on the blood sugar levels. Cooks in 7 minutes and it should be cooled down after boiling, this brings the glycemic index even lower. The flavour is absolutely superb.
Ingredients (serves 2)
6 tbsp home made tomato sauce
100 gr. of uncooked pasta
3 cubes of frozen spinach
1 clove of garlic
100 gr. ricotta cheese
2 tbsp grated grana padano cheese
Pinch of salt
Let the spinach unfreeze for a couple of hours. Boil the pasta according to the pack instructions with salt, wash with water and keep aside. In a pan, cook the onion with the garlic in a small amount of olive oil, make sure it’s very finely cut.
When cooked, add the spinach with a pinch of salt and mix well, until it’s incorporated. In a separate bowl mix the ricotta with the spinach mixture and the pasta.
In a plate, make a base with the tomato sauce, then pile up half of the spinach pasta mix and top with the grated cheese. You can microwave for 30 seconds to make sure all the elements are warm and to melt the cheese on top.