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Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About
It’s Funny How We Grew Up thinking of pasta, potatoes, and bread as “bad foods”—starches that we thought were fattening. Today we realize that pasta is a great source of complex carbohydrates and a good protein. It has only a fraction of the fat of animal protein sources, without cholesterol.
Pasta is quick, lends itself to endless variation, and is perennially satisfying. While freshly made pasta can be one of the most ethereal food experiences, most of the time both of us use a good brand of dried pasta.