Sarita's Sensations
Your weekly guide to healthy, delicious, (and easy!) Latino
eating and drinking
Pasta: Give a Twirl
Thankfully, the low-carb diet craze is on its way out. That fad diet foolishly cut pasta out of our meal plans, causing us to miss out on both a delicious food and important nutrients.
Pasta is recognized all over the world as a healthy ingredient of traditional, wholesome diets. Enjoyed by kids, students, adults, athletes and food connoisseurs alike, pasta is a good carbohydrate, the body's primary source of energy. It is low in calories, fat, and cholesterol, and if you select whole grain pastas, you will also benefit from higher fiber and protein content.
Pasta is enjoyed by everyone, not just the Italians! It has been a staple in Latin American cuisine, providing the base for rich soups, stews, and other delightful recipes. Take a look below for healthy ways to incorporate pasta into your next meal.
Shrimp, Ancho Chile, and Pasta Soup
Fideos (vermicelli) are much loved in Mexico, where they form the base for thick, delicious soups. Typically, soups are eaten as a first course, but this hearty shrimp version is a meal on its own.
Ingredients
2 dried ancho chiles (4 to 5 in. long)
3 tablespoons olive oil
6 ounces dried vermicelli or fideos, broken in thirds
1/2 teaspoon anise seeds
1/2 teaspoon cumin seeds
1 medium onion, chopped
2 large garlic cloves, minced
1 quart reduced-sodium chicken broth
1 pound peeled, deveined shrimp
1 diced avocado
1/4 cup chopped fresh cilantro
Cooking Directions:
1. Break stems off chiles and shake out seeds. In a
small bowl, cover with hot water and let stand for
10 minutes. Drain and coarsely chop.
2. Pour olive oil into frying pan over medium-low
heat. Add pasta; stir often with tongs until golden,
3-5 min. Stir in anise, cumin seeds, onion,
and garlic. Lift pasta so it sits on top of onion
mixture, then cook onion mixture until softened,
4-5 min.
3. Stir in chiles and chicken broth. Bring to a
simmer, then reduce heat to medium and cook
for 3 min.; add shrimp and simmer until pasta is
tender, 3-4 min. Season to taste with salt.
4. Spoon soup into wide, shallow bowls, top
each serving with avocado, and sprinkle with
cilantro.
Makes 4 servings
Nutrition Facts:
Calories 420, Fat 14g, Carb 42g, Protein 32g
(Recipe courtesy of Sunset Magazine)
Bow Tie Pasta Soup with Chickpeas
Fast and delicious - perfect for a weeknight meal.
Ingredients
8 ounces bow tie pasta
2 15.5 ounce cans cooked chickpeas
3 tablespoons olive oil
1/2 teaspoon oregano
1/2 teaspoon salt
2 garlic cloves, minced
8 cups low-sodium chicken broth
1/2 cup tomato puree
Cooking Directions:
1. In a pan, sauté olive oil, garlic, oregano, and
tomato puree for 5 minutes.
2. Add 1 1/2 cans of garbanzo beans with their juice
plus 6 cups chicken broth and bring to a boil. Add
the pasta and cook according to the directions on
the package.
3. Using a blender, combine the remaining
chickpeas with the 2 cups remaining broth to
make a chickpea puree.
4. When the pasta is cooked, remove the soup from
heat, add the chickpea puree, mix and serve hot.
Sprinkle with salt.
Makes 4 servings
(Recipe courtesy of La Moderna)
Spicy Vermicelli Soup 
Short on time? This is the perfect recipe for a quickModernapasta meal with a spicy kick!
Ingredients
1 pack vermicelli pasta
1 14 ounce can low sodium
vegetable broth
1 6 ounce jar of salsa
1 15 ounce can of black beans, rinsed and drained
2 tablespoons Parmesan cheese
1/3 cup fresh, chopped cilantro
1/3 teaspoon ground cumin
1/4 teaspoon pepper
Cooking Directions:
1. Bring broth to a boil.
2. Stir in all ingredients except cheese. Reduce heat
to medium and simmer for 5-6 minutes until
noodles are tender.
3. Sprinkle with cheese and serve.
Makes 4-6 servings
(Recipe courtesy of La Moderna)