Replacing simple carbohydrates with complex carbohydrates is one of the easiest improvements to your diet you can make. Simple carbohydrate pastas, which include white pastas, have the wheat germ removed from them, thus increasing the carbohydrate percentage and lowering the fiber content. White pastas cause a quick spike in blood sugar, which can increase your risk of developing obesity or diabetes. Complex carbohydrate pastas, or brown pasta, contain the wheat germ. Therefore, brown pastas are high in fiber and have a lower percentage of carbohydrates, thus making them low-carb pastas. Proper cooking of low-carb pastas will ensure the proper consistency and flavor.
Step 1
Fill your pot halfway full of water. Add two tablespoons of olive oil and bring to a boil.
Step 2
Add low-carb pasta to the boiling water. Return to a boil. After water boils, reduce heat to low to moderate. Stir pasta every three to five minutes to prevent if from sticking to the bottom of the pan. Boil for seven to nine minutes.
Step 3
Sample pasta for preferred consistency after five to seven minutes of cooking. If you prefer a tougher pasta, remove the pasta from the water earlier. If you prefer softer pasta, continue to boil for a few additional minutes. Do not overcook -- your pasta will become too soft and watery.
Step 4
Pour the pasta in your pot into a strainer. Immediately add salt and pepper to taste. Adding salt and pepper will prevent drying out of the pasta. Season to taste. If you have heart disease, you should not eat more than 1,500 mg of salt per day to maintain heart health. Let sit for three minutes to cool, then serve.
Tips and Warnings
- Add sauce as you desire. Choose low-calorie, low-fat, low-salt sauces to maintain the healthfulness of your low-carb pasta.
Things You'll Need
- Pot
- Strainer
- Olive oil
- Salt
- Black pepper
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