Pasta is a favorite comfort food of many people, but it can sometimes be mundane with canned tomato sauce. With a few simple recipes up your sleeve, you can create fresh, healthy meals that satisfy the ultimate carb craving.
Instead of using regular pasta, I recommend switching to whole grain pasta. Whole grain pasta is one of the easiest switches to make, because once you add the seasonings and sauce, you won’t really notice a difference in the taste.
Whole grain pasta has more fiber and protein than regular pasta, since it is less processed and still has the bran component of the wheat grain, whereas regular pasta does not. Bran can help lower cholesterol and fills you up faster than just the white endosperm of regular pasta.
Brands like Barilla also add omega 3’s to their pasta dough, making healthy  eating a little bit easier.
It is important to note that there is a slightly different texture, and when you first try whole grain pasta, go for a thinner noodle, like angel hair, capellini, or spaghetti.
The package directions on whole grain pasta also recommend that you cook the noodles for an additional minute, as the bran on the outside is harder to break down.

Garden Pasta
Serves 4-5
This dish is perfect for summer because it showcases the ripe tomatoes and herbs. This is very fresh tasting and has a simple, but classic presentation.

1lb whole wheat angel hair or cappelini pasta
½ cup extra virgin olive oil
2 cloves of garlic, minced
½ tsp salt
Pinch of pepper
2 pints cherry tomatoes
1 cup basil leaves, chopped
2 teaspoons of parsley, chopped

Cook the pasta according to package directions. While it’s cooking, chop the tomatoes in half and set aside. Then, heat up the olive oil over medium heat and add the garlic, stirring it constantly so it doesn’t burn.
After about one minute, add the tomatoes, salt and pepper. Let the tomatoes and garlic simmer until the tomatoes start to get a little soft, about 8 minutes.
Then, off the heat, add the parsley and basil. Combine the mixture and the cooked pasta. If you like your pasta a little more coated with sauce, you can add ¼ cup more olive oil or melt 2 tablespoons of butter into the base.

Penne with Sage and Zucchini
Serves 4
The classic combination of brown butter and sage goes great on short pasta like penne, orecchiette, or rigatoni. The sautéed zucchini makes this a little heartier. This would taste great with other kinds of squash, like butternut squash.

1 lb whole grain penne
2 zucchini, chopped into cubes
4 tablespoons (1/2 stick) butter
¼ cup olive oil
2 cloves garlic, minced
5-8 sage leaves

Cook pasta according to package directions. While it’s cooking, chop up the zucchini. Melt the butter in a deep sauté pan over medium heat.
Wait a couple minutes until the butter turns a light brown color. Then, add the garlic and tear the sage leaves into the sauce with your hands. Sometimes cutting tender herbs like basil and sage can bruise them, turning them black around the edges.
Finally, add the chopped zucchini. Cook over medium heat until the zucchini gets soft, about 5 minutes. Combine the pasta and sauce.
There are many other exciting options for you to explore when it comes to making pasta, and it doesn’t have to start with canned or jarred sauces.
A good jar of pasta sauce is around 7 dollars, which is more than the price of what these sauces cost to make, and the home made versions are healthier, too…just don’t eat too much garlic bread!