Love a big bowl of pasta but worry about the carb load? What if your favorite comfort food could get a healthy makeover with one simple trick? It turns out, today's leftover pasta might be better for you than yesterday's freshly cooked dish.
When you first cook starchy foods like pasta or rice, the starch molecules are open and easy for your body to break down quickly into sugar. But let that pasta cool down in the fridge and something fascinating happens. The starch molecules huddle together, transforming into "resistant starch." Think of it as the pasta's starch going into a defensive, harder-to-digest mode.
This resistant starch acts more like fiber. That means your body digests it slower, leading to a more gradual rise in blood sugar and keeping you feeling full longer – a big plus for anyone, especially those managing diabetes.
So, by simply chilling your pasta you're unlocking benefits like improved blood sugar and cholesterol levels, better gut health and even a slight boost in calorie burning because your body works harder to process it. Who knew...but pasta night just got a lot healthier! This New York Times recipe makes four entree servings.
- In a pot of heavily salted water, cook the tortellini according to package directions. Drain into a colander, rinse with cold water until it is all cool to the touch. Shake dry, then place pasta in the fridge for a minimum of 2 hours.
- When the pasta has chilled, place a large bowl on the counter. To the bowl, add pasta, red onion, peppers, salami, oil and vinegar and toss to combine. Season to taste with salt, black pepper and crushed red pepper until the salad is flavorful. Stir in the arugula. Serve.
