Flavored Pasta
Preparation, uses, and tips
Add pasta a little at a time to boiling water. To prevent pasta from sticking to the bottom of the pan, stir gently until the water returns to a rapid boil. Cooking time varies depending on the type of pasta. Drain and rinse with cold water to stop cooking. As a general rule, use light sauces for delicate pastas, such as capellini or angel hair, and chunky, richer sauces for sturdy pastas, such as fuselli and linguini.
Buying and storing tips
Look for dried flavored pasta in the pasta or bulk section of natural food, grocery, and specialty markets. Look for fresh flavored pasta in the refrigerated foods section. Store dried flavored pasta, unopened, in a cool, dry cupboard for six to eight months. Store fresh flavored pasta in the refrigerator and use within a day or two.
Varieties
Flavored pasta comes in several shapes and sizes, including macaroni, spaghetti, farfalle (bow-ties), rotelle (corkscrews), conchiglie (shells), linguini (broad, flat noodles), and others. Flavored pasta is also available fresh.
Nutrition Highlights
Flavored pasta (dry, purchased), 2 oz. (60g)
Calories: 75
Protein: 2.9g
Carbohydrate: 14.2g
Total Fat: 0.6g
Fiber: 0.0g
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2009.