Pasta: From ancient grain pastas to vegetable pastas
2016: Ancient Grain Pastas
So-called “ancient grains” like einkorn, Kamut, and farro—so called for being relatively unchanged from their ancient form, unlike most commercial wheat— have a permanent place on our tables, along with quinoa, barley, buckwheat, and other nutritious whole grains. Pasta from these grains can be fantastic, and the quality of the store-bought versions has gotten so good, there’s no reason not to buy whole-grain pasta.
2017: Vegetable Pastas
You may have heard of “spiralizing” or “ribboning”— veggies like beets, carrots, zucchini, and broccoli cut or shaved into pastalike strands. (You might also have heard of “zoodles,” i.e., zucchini noodles, but let’s pretend you haven’t.) These can evoke a comforting pasta vibe with the right sauce (pro tip: Use a ton of parmesan cheese), and spaghetti squash even has a pasta texture built right in—it separates with a fork into spaghetti-like strands when cooked. Our favorite version: The roasted spaghetti squash with apples, pumpkin seeds, and raclette cheese at Chicago’s GreenRiver.
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