what it is and why it is worth trying it – Italian Cuisine

Zucchini spaghetti.

The latest addition to the supermarket is vegetable spaghetti. They have few calories, lots of nutrients and are ideal for making gourmet dishes. Discover the benefits

The alternative pastas to the traditional white one like more and more and not only to great chefs. In the supermarkets there are now several types of them. From that of hemp to that of legumes. The last news is the vegetable spaghetti. They have a shape similar to the classic pasta, but are sold in the refrigerated counter next to salads in a bag and in a bowl: they are in fact prepared only with fresh vegetables.
Green Line DimmidiSì, for example, proposes carrot and beetroot spaghetti or courgettes, either alone or mixed with mozzarella and semi-dry tomatoes or with feta and soya edamame. The company Orsini & Damiani has also focused on vegetable pasta, which also makes broccoli, daikon and pumpkin noodles.

How is vegetable pasta made?

Vegetable pasta is one hundred percent vegetable. "These are vegetables and vegetables cut with special instruments that allow us to obtain a format similar to the classic spaghetti", explains the doctor Valentina Schirò, nutritionist biologist specialized in food science.

Why eat it

«Vegetable pasta can be an original way to bring vegetables to the table and a more appealing alternative to make them eat especially for children. From a nutritional point of view, it provides many fibers, which have a good satiating capacity. It then brings many vitamins, minerals and antioxidants, of which the starting vegetables are rich. Another advantage of these new "pastas" is that they are suitable for everyone, especially vegans and raw foodists, precisely because they are exclusively of vegetable origin ".

What is different compared to the usual pasta

«The caloric intake of vegetable spaghetti is very low and corresponds to that of the original vegetable. For example, 100 grams of zucchini pasta provide about 11 calories, about 35 calories, 18 yellow pumpkin and so on. Furthermore, it is almost free of carbohydrates, which are present in the semolina one. For this reason it cannot be considered an alternative to traditional pasta. From a nutritional point of view, it is also different from legume pasta (peas, lentils, soya, etc.). The vegetable one is protein free .

How to prepare it

Vegetable spaghetti is versatile in the kitchen. In fact, they can be eaten both cooked and raw. To enhance its virtues, the expert suggests, "the ideal is to consume them without cooking them, when possible, perhaps by first soaking them with lemon, extra virgin olive oil and aromatic herbs to fill up with minerals, antioxidants and vitamins". In fact, heat risks dispersing some precious properties. "The advice is to cook them for a short time, over a high flame and in a little cooking water".

How to eat it

«To make balanced meals, ensuring the body all the types of nutrients it needs, vegetable pasta is ideal as a side dish or to enrich risottos and first courses or main courses based on fish or meat. On the other hand, it can be an excellent snack to eat raw in the middle of the morning or mid-afternoon with a handful of dried fruit or oil seeds or a natural yogurt .

Zucchini spaghetti.
Zucchini spaghetti.

Would you like to know more? Here, type by type, all the benefits of vegetable pasta

Zucchini spaghetti
They have a high content of potassium, a mineral that favors the health of the circulatory system and fibers, which favor intestinal transit. Furthermore, they are rich in antioxidants such as vitamin A and lutein, which are useful for healthy eyesight.

Pumpkin spaghetti
They bring vitamin C and vitamin A from the antioxidant and anti-aging action. Furthermore, they are an excellent source of fiber, useful for the health and well-being of the intestine.

Beetroot spaghetti
They are rich in antioxidants and B vitamins, including vitamin B1 and B6, which is essential for producing energy. In addition, they are a source of copper, magnesium, iron, useful for combating mental and physical fatigue.

Daikon spaghetti
They contain vitamin C and B group vitamins. In addition, they provide potassium, magnesium and calcium, minerals that are valuable for the body's health.

Spaghetti with broccoli
They ensure many B-group fibers and vitamins, in particular vitamin B2, B5, B9, B12. Moreover, they are excellent allies of the line: in addition to having few calories, they are rich in water.

Carrot spaghetti
Raw consumed they provide many antioxidants in the form of carotenoids, such as beta-carotene. In addition, they offer many super vitamins such as vitamin C and vitamin E, with an anti-aging effect.

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