Thanks to new varieties made from protein-rich foods like edamame, lentils, and chickpeas, pasta doesn’t have to be a carb bomb. Take it from Roosevelt: “I love legume-based pastas, which can provide 25 grams of protein per serving!” That’s about the same protein amount as six eggs.
Roosevelt gives pasta marinara a nutritious makeover by topping lentil spaghetti with low-sugar tomato sauce, plus a big salad on the side. “This quick, healthy dinner is a staple in our house,” she says. Pass the pasta, please.




