Why you ought to eat more pasta

Why you ought to eat more pasta

Quick to make and chock full of vegetables,pasta should be integrated into your workday meals

Pasta, the Italian staple, is also one of the most loved, universal dishes. And it's making its way from being a simple-toss-it-in quick weeknight dinner to taking centre stage on buffet tables too. You see pasta stations at parties and wedding banquets as well as taking prime spot on restaurant menus. Also, perhaps no other ingredient lends itself as imaginatively to a food preparation as pasta — the sheer of shapes and colour is proof that you can add creativity and imagination while cooking with it — allowing for fun and taste. Here's more on the one-dish meal...

Ideas and a few combinations
There's a lot one can do with pasta from a simple bow tie pasta salad, to fusilli with meat and shrimp and the more elaborate spaghetti bolognaise. The dressing goes as per your taste. Make the pasta with creamy, cheesy or meat-based sauces. For a home party, tomato puree tossed with meatballs and spaghetti. Chickpeas, broccoli and tomatoes sauteed with garlic go with a lime dressing. For a comforting weeknight meal, roast the vegetables till they get a smoky flavour, toss with tagliatelle and a creamy dressing. If that is pleasing enough, there's always the good 'ol macaroni and cheese or mince.

Cooking rules
- Always cook pasta in a large pot as this prevents pasta from sticking and ensures it is cooked through.
- Add salt at this stage as you cannot season later on.
- Do not rinse off the pasta after heating, as washing it will take away any flavour and seasoning it has.
- Using pasta in a salad? Run it through a colander under cold water. This stops the pasta from getting too soft.
- Remember that thin pasta works best with simple sauces while complex shapes pastas are apt for thicker sauces.
- If the pasta is still firm when you bite on it, it's done.

Health tips:
Herbalicious — Mix fresh herbs like basil, parsley and mint to cooked pasta with peas. Toss and serve.

Roasted delight — Add roast peppers and baby corns to cooked conchiglie or fusilli. Top it with lime and cilantro. Serve.

Salad fun — Cook pasta. Crumble low-fat feta cheese onto it. Add blanched spinach and cherry tomatoes. Sprinkle it with pepper. Serve
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