Wheat flour, be it in the form of bread, pasta or noodles, is an important part of any diet. However, when it comes to diabetes, its high glycemic index can often make it challenging to consume.

Flavor-wise, whole-wheat pasta pairs well with bolder sauces that stand up to its flavor. Pesto and chunky veggie sauces, or a hearty, tomato-based sauce with lentils or ground turkey are ...

She’s also a whole wheat pasta fan. “Pasta’s structure tends to make it low GI, even if it’s white pasta. But with whole grain, you’re getting so much more nutrition,” she says.

Whole-wheat pasta is best slightly undercooked; the familiar white will work beautifully here as well. 10 ounces fusilli or penne pasta. 2 to 3 tablespoons extra-virgin olive oil, ...

Whole wheat pasta is best slightly undercooked; the familiar white will work beautifully here, as well. From Beth Dooley. 10 oz. fusilli or penne pasta.

It’s all about the flour. Alternative pasta is everywhere. Brown rice spaghetti, chickpea mac and cheese, corn rotini, lentil orzo – seemingly endless varieties of specialty, gluten-free and ...

When it comes to rice and pasta, dietitians recommend eating brown or whole grain because they're more nutritious. But you can create a super nutrient in white rice and white pasta. Here's the trick.

Nutritionists reveal if white bread or whole wheat bread is the healthier choice. Take a look at the nutritional content of both options and decide which bread is best for you.

Let’s admit it, whole wheat pasta is misunderstood. It’s different from the white, semolina pasta — nuttier, denser and toastier — and delicious when allowed to shine in its own right. Don ...