Spaghetti and Pasta: Noor’s Take

By Noor Salem, contributing columnist

Many people love pasta, but don’t love when I advise them of the harmful ingredients the majority come along with. Whether you’re twirling spaghetti onto your fork, or enjoying your garlic bread with your lasagna, I recommend you be more aware of what may be hidden on your dinner plate. Instead of recommending you avoid it completely, I’ve included a simple and easy recipe kids and adults alike would enjoy. I highly recommend home cooked meals as much as possible.

The popularly sold and consumed macaroni brands are most likely derived of bleached and highly processed flour. It’s stripped of the nutrients and most are enriched with vitamins. White pastas are extremely low in dietary fiber, thus causing you to not feel satisfied. Pastas that are not labeled 100% whole grain may cause your blood sugar to spike, keeping you feeling hungry afterwards, despite how much you eat.

The issue is not just with the pasta. Many spaghetti sauces, whether Alfredo sauce or tomato vegetable, may include high fructose corn syrup, a ton of added sugar, artificial flavors, and preservatives. If you’re consuming your pasta from a restaurant, that makes it even more difficult for you to investigate those ingredients. The majority of restaurants use lower quality ingredients, and won’t be serving you organic or even made-from-scratch pasta sauce.

Also, pastas may be full of genetically engineered soybean or other vegetable oils, a high serving of cheeses, and factory farmed meat. It’s best to limit pre-made or restaurant pastas, and be informed of better options for both you and your family. Ask the restaurant for 100% whole grain pastas, go easy on the processed cheese (or ask for fresh raw cheese, if it’s available) and try getting entrees full of fresh vegetables to aid in satiety.

When it comes to restaurants, aside being wary of the numerous ingredients, watch out for the large portions, too. Many restaurants have dishes so large that your fork just swims in the plate before hitting the bottom. Since white pasta is a simple carbohydrate, your blood sugar spike might cause you to still feel hungry after, thus causing you to reach for more to eat. I frankly advise my clients to choose whole grain pastas whenever possible and many restaurants provide that option today. At the end of the day, I cannot be more convinced that no restaurant can compare to a home cooked meal. You’ll be aware of the quality of the ingredients and what goes into your meal too. Plus, the majority of restaurants may toss in ingredients you’d never find in your kitchen cabinet.

Importantly, be aware of the fad of gluten free pastas and food. While yes, in fact there are many clients I’ve dealt with who are gluten intolerant or have celiac disease, be wary of your labels. If a pasta is labeled gluten free, it does not automatically guarantee you it’s a health food. In fact, I had a client come in excitedly with a box of pasta that was gluten free. The fact of the matter is that it was full of genetically modified corn. Yes, corn is a naturally gluten free food, but unless that box of gluten-free pasta is labeled organic, I’d avoid it if I were you.

Try this very simple recipe, and you’ll recognize there is no need to eat pasta anywhere else! I love to add cooked spinach, kale, and other greens to this recipe. In addition to that, I toss in cooked red onions, mushrooms, and even some peppers for a little spice.

Ingredients:

3 cups brown rice pasta

2 cups organic spaghetti sauce

1 small onion, minced

1 tablespoon organic virgin coconut oil

½ teaspoon garlic powder

1 teaspoon turmeric

1 teaspoon cayenne pepper (optional)

1-pound organic ground lamb (you may use beef or chicken)

1 teaspoon Himalayan Pink Salt

1 teaspoon rosemary

½ teaspoon ground ginger

½ teaspoon garlic powder

Garnish: Extra virgin olive oil and freshly chopped parsley

Directions:

1. Cook the brown rice pasta according to the package. Drain and transfer to a large serving platter.
2. Sauté the onion in organic coconut oil or organic butter until golden brown and caramelized. Add in the meat, sauté. Add the salt and seasonings. Cook until well-done.
3. In a small pot, heat the sauce on low heat. Add in spices; stir. Pour over the pasta.
4. Add the meat on top of the pasta.
5. Garnish with a drizzle of extra virgin olive oil and parsley.

Editor’s note: Noor H. Salem is an author, speaker, and Certified Integrative Nutrition Health Coach, from Michigan. Noor works with clients in better understanding their bodies and healing with natural foods through her wellness practice, Holistic Noortrition. She presents various workshops, school lectures, group coaching classes, and community lectures on the topic of holistic health. Noor recently published her book, Sunnah Superfoods, a culmination of life-changing recipes and remedies, with a foreword by Dr. Waleed Basyouni. Her book consists of prophetic hadith, modern research, and delicious recipes, and is in the process of being translated into other languages.

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