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Like many people, I enjoy pasta. Β Unfortunately many pasta dishes have high amounts of calories and carbohydrates (and sometimes saturated fat), and eating too much of them at once is often too easy. Β Here is a quick recipe for chickpea pasta, which is one of my favorite healthy pasta dishes. Β The pasta is made of chickpea flour instead of wheat flour, so it is lower in carbohydrates and higher in fiber and protein than regular pasta. Β You should be able to find chickpea pasta next to the regular pasta at most grocery stores. Β You can use any sauce you want (store bought or homemade), but if you want to make the pasta as healthy as possible, I recommend using one that is vegetable based (e.g. marinara), rather than cream based (e.g. Alfredo). Β The recipe is below and features ingredients that are easily available and inexpensive. Β It is naturally vegan and gluten free, but you can certainly add meat, seafood, parmesan cheese, or other additional ingredients if youβd like.
prep time: 5 minutes
cooking time: about 25 minutes
servings: about 5
ingredients: 1 box of chickpea pasta (8.8 oz), 1 jar of store bought pasta sauce (24 oz) or 2.5 cups of homemade pasta sauce, enough water to partially submerge the pasta in a medium sized pot (around 2.5 to 3 cups), 1 pound of sliced mushrooms (any kind), 1 can of green beans (14.5 oz), 1 large onion (yellow, white, or red) diced
cooking directions: Pour the water into the pot and bring to a boil. Β You can dice the onion while the water is heating up. Β Add the pasta and vegetables to the boiling water. Β Stir occasionally. Β When the pasta and vegetables are cooked, add the sauce. Β The pasta should absorb enough of the water so that none of it has to be drained before adding the sauce. Β While you can drain the water before adding the sauce, if you keep the little bit of remaining water that has flavoring from the vegetables boiled into it, you will retain more flavor and nutrients in the dish.