When cooking with pasta, you can substitute whole wheat or whole grain pasta, brown rice noodles and other gluten-free noodles, zucchini, squash, soba noodles, quinoa, and shirataki noodles in equal amounts.
- Whole wheat pasta has about double the fiber of white pasta.
- Cup for cup, zucchini and squash are 90 percent lower in calories and 92 percent lower in carbs than white pasta.
- When looking for gluten-free pasta, check the packaging to ensure there is no wheat used in the product.
More ingredient substitutions
Healthy ingredient substitutions