Ziti, rotini, penne and rigatoni: all are forms of pasta or more simply, noodles. Once a mainstay of many American diets, pasta developed a poor reputation in the 1990’s as “carbohydrate” became a dirty word. Spaghetti squash and meatballs replaced spaghetti and meatballs. Baked zucchini replaced baked ziti. And cauliflower cheese casserole replaced mac and cheese (I admit, I made it).
Cutting back on pasta was justified; serving sizes were becoming larger than basketballs and toppings were often monumentally high in unhealthy fats and sodium – think Alfredo and cheese sauces along with stacks of Italian sausage.
But one can only go so long without pasta, and from a nutrition standpoint, I am happy to see it back on menus and plates. Pasta is…
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