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Pasta: Fast, Easy and Economical

Economical and nutritious, pasta can be used in every which way: in soups, combined with meat, poultry, seafood or vegetables. Boiled in salted water or broth, sautéed or oven-baked, we enjoy it with cream, tomato sauce or au gratin. Served hot or cold, pasta is ideal for the lunch box as it’s so easy to reheat. And there’s an endless variety —spaghetti, penne, rotini, cannelloni, farfalle, linguine, tortellini, ravioli, gnocchi and lasagne!

How to make freezer-friendly 4 cheese pasta

Perfect for busy nights, learn how to prepare 4 cheese pasta

Nutrition and cooking tips from our health-conscious duo

Linda Montpetit, Metro Nutritionist

By replacing traditional white pasta by whole wheat pasta, you'll get more fibre intake and feel satisfied longer.
To start making the change, why not use a mix of both pastas?
To add texture to your pasta dishes, opt for "al dente" cooking. Reserve some cooking water to adjust the consistency of the sauce as needed.
If you want to reduce the amount of red meat you eat and add more fibre to your diet, replace part of the ground meat in your spaghetti sauce with red lentils that will cook in the sauce while it simmers.
Eat more vegetables by adding thinly sliced zucchini ribbons to your lasagna. Bake in the oven as usual and...savour.

Saucy Pasta

Pasta can be used in countless ways: in soups or salads, or with meat, poultry, seafood or vegetables. Add variety to your pasta repertoire with the following sauce recipes:

Pasta: Myths and Facts

Pasta is no more fattening than any other food if the serving is reasonable and the sauce isn't too rich. For example, a 1-cup (250-mL) serving of cooked macaroni has 210 calories, about the same as 3 slices of white bread.

Sauces obviously add fat and calories to pasta. Cream and cheese sauces pack a lot more calories than tomato, vegetable and wine sauces.