Pasta and I got a divorce when I went hard core with controlling my carb/sugar sensitivity. For two years, we went our separate ways.

Since then, thanks in part to the influence of WWers Core program (highly recommended: my favorite anti-diet diet), we’re on our second honeymoon.

I’ve found a way to enjoy the carbolicious delight that doesn’t launch cravings or upset my blood sugar. Here’s how:

1. I stick to whole wheat pasta or carb-controlled pasta (I like Healthy Harvest.) This increases the protein and the fiber of the meal, keeping sugar absorbtion nice and slow.
2. I rarely eat more than 3/4 cup at a time. To keep me feeling like I’m getting a hearty serving, I mix in veggies - with the added benefit of a huge nutritional boost.
3. I make sure to add in some protein: ground meat or veggie crumbles, tuna, parmesan, low-fat or fat-free mozz, ricotta, tempeh, etc.