Go against the grain of white pasta
Pasta is a popular dish. Whether it’s the Italian version of noodles or any of the Asian noodle equivalents, it is safe to say that one version or another is a staple in most Canadians’ diets.
In fact, according to some sources, Canadians eat on average 6.5 kg of pasta a year. Granted, this puts them behind Italians with a whopping 26 kg yearly consumption average, but it is still a significant number to consider when planning your menus. However, along with white pasta consumption comes the opportunity to offer your consumers alternatives that add excitement, health benefits and variety to your dishes.
There are simple replacements and alterations you can make to your pasta dishes to make them healthier and appeal to a wider range of customers. For instance, there are many other grains that have a higher fibre content than white pasta. Even the simple replacement of white pasta for whole-wheat pasta will result in double the fibre content. Fibre is a valuable nutrient that helps decrease risk of heart disease, obesity, diabetes, while promoting a feeling of satiety. Lucky for restaurateurs, fibre-rich alternatives to pasta have claimed one of the top spots in CRFA’s 2013 Chef Survey. Whether you choose couscous, small pasta made with wheat, or regular pasta, look for whole-grain or whole-wheat to get the full benefit. Some of the high fibre performers in the grain world are pot barley, amaranth, quinoa, buckwheat and brown rice. Heart and Stroke Foundation’s registered dietitian, Cara Rosenbloom offers great insight into the varied grains in her nutrition column. |
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