If you love spaghetti but you would like a more healthy option that is higher in fiber, choose a whole grain spaghetti instead of the traditional spaghetti made with semolina flour. Whole grain spaghetti has almost three times the dietary fiber as semolina spaghetti, as well as more magnesium, phosphorous, zinc, copper and manganese. In addition, whole-grain pasta has fewer carbohydrates than semolina pasta and because those carbohydrates are less refined, the whole grain pastas like spaghetti rank lower on the glycemic index, meaning that they affect the blood sugar less than semolina pastas.
Step 1
Pour 8 cups of water into a stockpot and add 1 tablespoon of olive oil to prevent the pasta from sticking. Then, add 1 teaspoon of salt to season the pasta, if you are using it.
Step 2
Bring the water to a boil over high heat.
Step 3
Add the whole grain spaghetti and reduce the heat to medium. Cook the spaghetti for 12 to 15 minutes. Take a piece of pasta out of the stockpot and break it in half. If it is still white in the middle or a different color from the outside of the pasta, it isn't ready yet. When the whole grain spaghetti is ready, it will be tender but still firm enough to bite and, when broken, it will be a uniform color inside and out.
Step 4
Drain the cooked whole grain spaghetti into a colander and allow it to drain for one minute. Shake the colander to facilitate drainage.
Step 5
Transfer the pasta to a serving bowl with a pasta spoon. Serve the pasta plain or mixed with 2 cups of the sauce of your choice.
Things You'll Need
- Stockpot
- 8 cups water
- 1 tablespoon olive oil
- 1 teaspoon salt, optional
- 8 ounces whole grain spaghetti
- Colander
- Serving bowl
- Pasta spoon
- 2 cups sauce of your choice
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