There’s exciting news for pasta lovers – especially those who have shunned pasta for health reasons. A new kind of pasta, readily available in your grocery aisle, is making waves for the right reasons – it doesn't raise blood sugar as much as wheat pasta, is not inflammatory, and is gluten-free.
We’re talking about the wide variety of bean pasta—chickpea, lentil, black bean, and edamame, to name just a few. While the main ingredients are different, the shape, some of the flavor, and sometimes even the texture mimic traditional pasta quite nicely.
While a healthy pasta choice, it’s best to treat these as a 25% zone food because they are heavily processed and calorie-dense.