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For individuals who have been diagnosed with a sensitivity to gluten, gluten-free pasta enables them to enjoy pasta as a regular part of their diet. Individuals who do not have gluten sensitivities derive no nutritional benefit from eating gluten-free pasta and will find that traditional enriched pastas provide good nutrient value, such as iron 

Ideally, we would all be better off if we always ate organic, fresh vegetables at the peak of ripeness, when their nutrient levels are highest. Frozen vegetables are a good alternative and may be superior to the off-season fresh vegetables sold in supermarkets. In some cases, frozen vegetables may be more nutritious than fresh ones that have been s

Healthy food choices are important for good health and well-being. Eating well means eating a variety of nutrient-packed foods and beverages from the food groups and staying within your calorie needs. This, combined with choosing foods low in saturated and trans fats, cholesterol, added sugars, and salt (sodium) will help to ensure that you are eat

No. To please all tastes and dietary restrictions, there are numerous varieties of pasta available on the market today. Traditional pasta is typically made from durum semolina wheat or whole wheat. Alternative pastas are made from other grains such as brown rice, KAMUT®, spelt, and quinoa and are now widely available. Some of these alternative o

Pasta is a perfect foundation for healthy, nutritious and satisfying meals: pasta is generally eaten with nutrient-dense food partners, such as fiber-filled vegetables and beans, heart healthy fish and monounsaturated oils, antioxidant-rich tomato sauce and protein-packed cheese, poultry and lean meats.

Pasta is not fattening. According to USDA's Handbook 8-20, a 1/2 cup serving of cooked pasta (spaghetti) contains a mere 99 calories, less than half a gram of fat and less than 5 milligrams of sodium.Pairing pasta with lean meats and protein rich vegetables create a healthy balanced meal.