Healthy pasta? New book says yes

By Alison Bowen

Chicago Tribune

A new cookbook by Joe Bastianich, co-owner of Batali & Bastianich Hospitality Group and Eataly, and Tanya Bastianich Manuali, who owns restaurants and has co-authored five previous books, promises that pasta can be healthy. More specifically, the book’s title pledges recipes for “Healthy Pasta: The Sexy, Skinny, and Smart Way to Eat Your Favorite Food.”

Here are a few of their tips for cooking healthy pasta dishes:

Counting calories does not mean you’re eating healthy. “This is not a diet book,” they warn, “just a simple guide to enjoying more of the food you love in ways that are good for you.”

Don’t focus on deprivation. Instead of giving up something you love to eat, like pasta, find other ways to enjoy it: smaller portions, fewer ingredients, using cheeses with less fat.

MOSTACCIOLI WITH ASPARAGUS AND ROASTED MUSHROOMS

Prep: 20 minutes Cook: 25 minutes. Makes: 6 servings

1 pound mixed mushrooms, such as button, cremini, shiitake, oyster, chanterelle or porcini

1 bunch medium asparagus, about 20 spears

3 tablespoons extra-virgin olive oil

10fresh sage leaves, chopped

1 tablespoon fresh thyme leaves, chopped

1/2 teaspoon kosher salt, or as needed

Freshly ground pepper

10 cloves garlic

1 cup chopped green onions

1 pound mostaccioli

1/2 cup fresh Italian parsley leaves, chopped

1/2 cup freshly grated grana Padano

Heat the oven to 450 degrees, with two rimmed baking sheets on the bottom rack. (If your oven is not large enough to fit two pans on one rack, you can put one on the top and one on the bottom and rotate halfway through the cooking time.)

Heat a large pot of well-salted water to a boil for pasta. Wipe the mushrooms clean. Discard the stems. Cut the mushrooms into large chunks. Snap off the woody bottom stems of the asparagus and peel the lower half of the remaining tender stems. Cut the asparagus on the bias to about the same length as the mostaccioli.

In a large bowl, toss the mushrooms with 1 tablespoon olive oil and half the sage and thyme. Season with salt and pepper to taste. Roast on one sheet pan until the mushrooms are browned and tender, tossing once or twice, 18 to 20 minutes. In the same bowl, toss the asparagus and garlic with another 1 tablespoon olive oil and remaining sage and thyme. Season with salt and pepper to taste. Roast on the second pan until the asparagus is golden and tender, and the garlic is soft, about 10 minutes. Move both pans to the stove top to keep warm.

Add the mostaccioli to the boiling water. Meanwhile, in a large skillet over medium heat, add the remaining 1 tablespoon olive oil. Add the green onions and cook until wilted, about 3 minutes. Add the roasted garlic and mash with a wooden spoon. Season with salt and pepper to taste; add 1 cup pasta water. Heat to a simmer and cook until the garlic breaks down in the sauce, about 3 minutes.

When the pasta is al dente, remove it with a small strainer; add pasta directly to the sauce, along with the roasted vegetables, reserving the pasta water. Add the parsley to the skillet and toss to coat the pasta with the sauce, adding a splash of pasta water if the pasta seems dry. Remove the skillet from the heat, sprinkle with the grana Padano, toss and serve.

Nutrition information per serving: 420 calories, 11 g fat, 2 g saturated fat, 6 mg cholesterol, 65 g carbohydrates, 17 g protein, 291 mg sodium, 6 g fiber