Whole grain pasta (e.g. spaghetti)

Description

Whole grain pasta, most commonly in the form of spaghetti, has a slightly darker, beige-brown color and a subtly nutty, fuller flavor than pasta made from white flour; the texture is more grainy, yet after cooking, it remains elastic and satisfying. From a nutritional standpoint, it provides more fiber, plant protein, B vitamins, and minerals such as magnesium and iron, has a lower glycemic index, which promotes a longer feeling of fullness and stabilizes blood sugar levels. In the kitchen, it pairs well with tomato sauces, olive oil and vegetables, pesto dishes, pasta salads, soups, and casseroles, and combines well with both plant-based and meat toppings. Store dry pasta in an airtight container in a cool, dry place; cooked pasta can be kept in the refrigerator for three to four days or frozen for longer, preferably in portions.