38 MUSCLE & FITNESS / NOVEMBER 2017I
nthesecarb-o-phobictimes
we’re living in, pasta often gets
portrayedasaculinarybad
guy.Andifyou’rewatchingyour
macros,abigbowlofpastacan
seemlikeano-gozone.Butthe
problemisthis:pastaisso good.
It’s delicious. It’s filling. It goes
really well with cheese...
Luckily, these days there are
a whole range of healthier pasta
alternatives available, and the
best news is they don’t taste like
cardboard. In fact, they’re as tastySAN REMO PULSE PASTA IS AVAILABLE AT WOOLWORTHS AND INDEPENDENTS. FOR MORE INFORMATION AND RECIPE S VISITSANREMO.COM.AUON THE PULSE
Satisfy your pasta cravings – and get
a proteinkick–withthesetastymeals.ABOUT PULSES
Pulses are a low-fat, low GI
source of protein and fibre,
and they also contain key
vitamins and minerals like iron,
potassium and folate. They’re also
rich in bioactive compounds such as
phytochemicals and antioxidants.
Their high fibre content helps
you to keep your “bad” LDLcholesterol levels down as well as
filling you up, stabilising your blood
sugar levels and keeping your bowels
healthy. A real dietary multitasker.
Pulses are different to legumes –
“legumes” refer to a plant whose
fruit is enclosed in a pod, while
“pulses” are a sub-group of legumes,
and refer only to the dried seed.
Some gripping trivia for you to wow
people with at your next dinner party.as the real deal. Some of them can
even be better for you than regular
pasta. Take San Remo’s new pulse
pasta – it’s made using flour from peas,
lentils, chickpeas and borlotti beans,
delivering a substantial 28.8g protein
per 125g serve. Plus, it’s higher in fibre
and lower in carbs than regular pasta.
So if you want to watch your macros,
when those pasta cravings hit you
now have a healthier option. Try
these easy, healthy recipes, safe in
the knowledge that you’ll never have
to deprive yourself of pasta again.SPAGHETTI
WITH CHERRY
TOMATOES,
CHILLI, CAPERS,
BASIL AND
PA R M E S A N
SERVES 2
250g San Remo Pulse Pasta Spaghetti
1 punnet cherry tomatoes
2 tablespoons olive oil
2 cloves garlic, sliced
½ teaspoon chilli flakes
1 tablespoons baby capers, rinsed
Salt and freshly ground black pepper
⅓ cup basil leaves
2 tablespoons grated parmesan- Cook pasta following pack instructions.
Reserve ⅓ cup cooking water and drain. - Heat a large frypan over a medium-
high heat and add tomatoes, shaking
the pan regularly until tomatoes
are blistered and start collapsing. - Reduce heat to medium, add olive oil,
garlic and chilli to the tomatoes, stirring
to combine. Using the back of a wooden
spoon, gently squash the tomatoes
to create a rustic sauce. - Add capers reserved cooking water, ½
the basil and season with salt and pepper,
stirring to combine. - Add drained pasta, tossing until
well coated. - Divide pasta between two bowls and
sprinkle with parmesan cheese.
E AT PROTREINPOWE