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Healthy Pasta : The Sexy, Skinny, and Smart Way to Eat Your Favorite Food
by Joseph Bastianich and Ph.D. Tanya Bastianich Manuali


Overview -

Having grown up with Lidia Bastianich as their mother, Tanya and Joe Bastianich are no strangers to great-tasting Italian cooking. Today, the siblings both have illustrious careers in the culinary world--writing cookbooks, running restaurants, hosting television shows--and yet they are still faced with the question that many of us encounter in the kitchen every day: how can we enjoy the pasta that we crave in a healthy and satisfying way?  Read more...


 
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More About Healthy Pasta by Joseph Bastianich; Ph.D. Tanya Bastianich Manuali
 
 
 
Overview

Having grown up with Lidia Bastianich as their mother, Tanya and Joe Bastianich are no strangers to great-tasting Italian cooking. Today, the siblings both have illustrious careers in the culinary world--writing cookbooks, running restaurants, hosting television shows--and yet they are still faced with the question that many of us encounter in the kitchen every day: how can we enjoy the pasta that we crave in a healthy and satisfying way?

Here, the brother and sister have paired up to give us that answer in 100 recipes, each under 500 calories per serving, that are as good for you as they are delectable. This wonderfully informative, easy-to-use cookbook provides simple ways to make pasta an integral part of a healthy and well-balanced lifestyle, even if you're gluten-free.

Do not be fooled: this is not a diet book. There are no tricks and no punishing regimens--it is just a simple guide to enjoying more of the food you love in ways that are good for you. Using ingredients and cooking methods that maximize taste but minimize fat content, Joe and Tanya will teach you what different grains mean to your diet, how to pair particular grains with sauces, why better-quality pasta is healthier for you, the health benefits of cooking pasta al dente, and how to reduce fat and calories in your sauces.

The recipes consist of regular, whole-grain, and gluten-free pastas, including classics like Spaghetti with Turkey Meatballs and Linguine with Shrimp and Lemon, as well as new combinations like Gnocchi with Lentils, Onions, and Spinach; Bucatini with Broccoli Walnut Pesto; Summer Couscous Salad with Crunchy Vegetables; Spaghetti and Onion Frittata; and many more. All under 500 calories This book will revolutionize the way you think about pasta. Buon appetito


 
Details
  • ISBN-13: 9780385352246
  • ISBN-10: 0385352247
  • Publisher: Knopf Publishing Group
  • Publish Date: April 2015
  • Page Count: 200
  • Dimensions: 9.4 x 8.3 x 0.8 inches
  • Shipping Weight: 1.6 pounds


Related Categories

Books > Cooking > Specific Ingredients - Pasta
Books > Cooking > Health & Healing - General
Books > Cooking > Regional & Ethnic - Italian

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2015-04-06
  • Reviewer: Staff

The Bastianich siblings suggest a healthy approach for enjoying this first-course dish. Bastianich (Restaurant Man), head of the family food and wine empire, and Manuali, the manager of their mother’s culinary product line, reconfigure 100 classic pasta recipes into well-balanced, authentic variations that increase protein, fiber, and vegetables while lowering fat, carbs, calories, sodium, and gluten. Recipes are organized by primary ingredients: vegetables, tomato, meats, pesto, and fish. A section called “Pasta Done Differently” features baked dishes, soups, salads, and frittatas. Using cooking techniques that preserve the healthful qualities of pasta while maintaining flavor, dishes begin with a pound of pasta and only require three or four steps. Standouts include penne in baby kale pesto; bucatini with fresh mussels, bacon, and tomato; and a baked casserole of elbow macaroni in butternut squash sauce. This flavor-rich augmented fare provides “maximum flavor with minimum caloric impact.” A discussion on the importance of pasta quality, a survey of various non-wheat pastas, and suggestions for how to vary recipes are also included. While this is not a revolutionary look at pasta, the Bastianich duo is primed to capitalize on the culinary trend of high-quality carbohydrates. (Apr.)

 
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