Coming back from my trip to Parma, Italy, has got me day-dreaming of retirement. With the various roundabouts circling the city, the non-suicidal bicycle riders promenading century-old churches, the wonderful food eaten al fresco, life here cannot get any better. Missing rice in my daily diet though made me wonder about the simplicity albeit the evolution of pasta throughout the years, which brings me to whole grain pasta. Whole grain has always been equated with healthy well-being. This promotes the maintenance of a balanced diet to prevent overweight problems as these often lead to diabetes and heart diseases. Make sure you choose your whole grain pasta well, checking the nutritional information that guarantees at least two times more fiber and two times more magnesium than traditional pasta. Much evidence has shown that diets high in fiber help lower the risk of developing heart diseases, while a balanced intake of the essential mineral, magnesium, help stabilize the rhythm of the heart. To enjoy the pleasure of pasta while benefiting from whole grain nutrients, try this simple recipe below:
COOK one 500 gram whole grain pasta according to package directions; separately season four small zucchinis, thinly sliced, with a little sea salt;
HEAT > two tablespoons of extra virgin olive oil in a medium-sized skillet;
ADD > one clove of chopped garlic and sauté for two minutes;
ADD > zucchini and sauté for additional two minutes;
ADD > two cups of cherry tomatoes and sauté until skins are slightly blistered and the tomatoes are heated all the way through;
ADD > 4 leaves of torn basil to the skillet;
DRAIN > whole grain pasta;
ADD > whole grain pasta to skillet and toss with 1/2 cup shaved parmesan cheese before serving.
