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 ...

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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’t use it as ...

On her culinary Web site, ericademane.com, cookbook author Erica De Mane has lately been wrestling with classic rustic Italian cuisine — how to make it healthier without sacrificing its soul. This ...

No matter how unimpeachable whole-wheat pasta is in terms of nutritional cred, I’ve always found it off-putting. Sure, it has more fiber and whole-grain nutrition. But it always struck me as rather ...

Kale remains the unlikely darling of the vegetable world. So here’s a way to use it all: Sauté the leaves and mince the stems and toss them with chives. It’s all mixed with whole wheat pasta and a ...

The nutty flavor of whole wheat spaghetti highlights the mellow flavor notes of the green garlic. Saute the stalks whole so they intertwine with the pasta when tossed with it in a bowl. Top colorful ...

In an effort to make meals that are healthier for us, I’ve been using whole wheat pasta. Just like its name says, whole wheat pasta uses the whole grain of wheat, which gives it a slightly nutty taste ...

When it comes to how she works out and what she eats, Kate Hudson loves variety. It's how she keeps things exciting. “I’m an Aries,” she tells Women's Health of her inclination to constantly mix ...