Pasta is rich in carbohydrates. Carbohydrates are rapidly decomposed into glucose in the blood, which leads to an increase in blood sugar. This is why a high carbohydrate diet is associated with many health conditions, such as diabetes.

However, eating pasta in moderation can be part of a healthy diet. In order to optimize the nutritional value of pasta, put more healthy fat, vegetables and protein. At the same time, limit high-calorie sauces and cheese.

Here are three healthy pasta recipes.

Lemon and vanilla Mediterranean pasta salad. This Italian salad contains all Mediterranean foods-cucumbers, olives, sun-dried tomatoes, feta, green peppers, lettuce, tomatoes, red onions and cream avocado slices. This pasta salad can be made one day in advance, just leave the avocados and tomatoes there until you are ready to enjoy the pasta. You can also take out some ingredients at will and add any ingredients you like. This is very universal.

A pot of pasta with chickpeas and artichokes. This pasta is rich in protein, whole wheat pasta, olives, capers, chickpeas and artichoke hearts, plus a little spice. Completely vegetarian.

Macaroni with broccoli and garlic sauce, with Chili and garlic. Full of vitality and health, accompanied by the sizzling of garlic and pepper, this is no ordinary spaghetti with pesto sauce. Garlic sauce itself doesn't take much time to make-just mix broccoli, herbs and hazelnuts into a silky sauce and you can immediately change any healthy pasta recipe.

Enjoy a delicious spaghetti meal!

Want to know more healthy pasta recipes, I have already told you. After reading this article, don't forget to tell everyone a good news-34 kinds of pasta recipes, when you want to stay healthy.

Help you find your next favorite thing. Pasta is a simple and healthy food, and it is easy and quick to make. The first factor to make it healthy is quantity control. One serving of spaghetti is a handful (or 60-80g). Pasta should never be your only dish. At the very least, you should also eat salad (before or after eating spaghetti) or fruit.

I made spaghetti with several spring vegetables. First, I cut 30 grams of Italian bacon very thin (for three people), and then bake it again with low fire. When Italian bacon released fat, I added a small garlic clove and an onion. When the onion becomes translucent, I add three thick asparagus, 1 cut into four pieces of zucchini, cut into thin slices and a handful of peas. I also added a pinch of salt and some freshly ground pepper. At the same time, I cooked180g spaghetti, drained it (after adding spaghetti water to vegetables), fried it with vegetables, and added a few spoonfuls of fresh whey cheese. You can see my real food here.