Yes, You Should Switch to Whole-Wheat Pasta — Here's Why. By Robyn Turk. Updated on Jan 31, 2018 at 5:25 PM. Pexels/Pixabay Pexels/Pixabay.

Whole-wheat pasta takes some getting used to. It has two to three times as much fiber as regular pasta, which is why it's so good for us, but some brands Megna and I tried tasted better than others.

In this recipe, the vegetables and whole-wheat pasta increase the fiber to a hefty 11.5 grams per serving. More:Sweet dates, salty nuts are key ingredients in these chocolate mint energy bars.

Editor's note: This is the most recent piece in Sara's series about opening a new Italian restaurant in New York City. To try Sara's recipe for pennette pasta with Brussels sprout leaves and bacon ...

‌It seems there are more kinds of whole-grain and whole-wheat foods on the market all the time. Whole grain pasta is one of them, and it may be better for you than its refined or enriched ...

¾ pound pennette pasta. 1 ½ tablespoons unsalted butter. 2 leeks, white part only, washed well and very thinly sliced. ¾ cup heavy cream. 6 ounces Gorgonzola, cut into pieces.

I make pasta all year long with whatever vegetables are in season, and if I don't have any vegetarians eating with me a little bacon or pancetta adds richness to the dish. Even though it takes ...

Pasta made from 100% whole-wheat flour maintains the three essential parts of the whole grain kernel: the bran, germ and the endosperm, says Alicia Romano, ...