Whole-Grain Pasta Is Getting Easier to Love

Not so long ago, whole-wheat pasta tasted too much like the boxes it came in.

Much has changed. At many grocers, the whole-wheat or multigrain pasta selection can take up more than a quarter of the section, and the quality and taste have improved considerably.

This is good news because whole-grain pastas, compared to their white-flour equivalents, are a much better source of the fiber and nutrients that get stripped away when grains are refined.

If you have a hard time switching from your favorite refined pastas, experiment with brands until you find one that has a satisfactorily mild flavor. Or transition by mixing half whole-grain and half refined pastas when preparing your favorite dishes.

Of course, the flavors of some dishes are specifically created for whole-grain flavors, such as bigoli (a traditional Italian buckwheat pasta) with caramelized onions and anchovies.

The key to such dishes is the bold flavors that are brought in to match the assertiveness of the whole-grain pasta.

Whole-grain pasta with shrimp, tomatoes and feta cheese is another delicious example of this kind of flavor pairing.

Healthy, low-in-fat shrimp, acidic tomatoes, pungent garlic, oregano and salty olives and feta cheese balance out whole-grain linguine. To complete the meal, serve with a salad of romaine lettuce dressed with a lemon juice and olive oil vinaigrette.