Rasta Pasta - Winston Sill/Freelance Photographer

Feeling challenged about what to serve, given your busy schedule and the demands of a hungry family? Think pasta. These days, pasta is far from ordinary as it comes in a variety of preparations, such as whole wheat, whole grain, with added omega-3 and high fibre to name a few. And the great news is that you not only have more choices but it's versatile and good for you!

The findings of a study published in a recent issue of the Journal of the American Dietetic Association, found that eating whole grain foods such as pasta lowers your risk of heart failure. The study, which looked at more than 14,000 people over 13 years, found that participants had a 7 per cent lower risk of heart failure per one-serving increase in whole grain consumption." (http://www.ilovepasta.org).

e moderate

The key is to be moderate, even when eating healthy foods.

Pasta is salt and fat free and has the added benefit of being "low on the Glycemic Index" which means it promotes a full feeling as it takes a longer time to digest. Managing Director of Jamaica Macaroni Factory, James Chen, explains that this makes it an ideal food for endurance athletes.

Those who will be competing in the Reggae Marathon, Half Marathon and the 10K event, in Negril, on December 6, are all too familiar with the power of pasta. This, coupled with the delicious ways in which it can be served, makes the World's Best Pasta Party sponsored by the Jamaica Hotel and Tourist Association a popular feature and one of the high points of the annual marathon event. The pasta party allows entrants to "load up" on energy-giving carbohydrates ahead of competition.

This year, in addition to other dishes, pasta will also be served Jamaican Style. Rasta Pasta, according to Couples Negril's Head Chef, Misja Ruijs, has become a favourite as local ingredients such as callaloo and ackee provide an added dimension that makes the dish "uniquely Jamaican".

Rasta Pasta

INGREDIENTS

Extra virgin olive oil

1 large onion, julienne

1 tsp ginger, grated

5 cloves garlic, chopped

1 red pepper, julienne

1 yellow pepper, julienne

1 green pepper, julienne

¹/_² cabbage, julienne

1 head broccoli, small rosettes

1 lb callaloo, julienne

1 lb fresh or 1 tin ackee

1 pk penne pasta, cooked

Salt and black pepper to taste

METHOD

1. Heat the olive oil in a large frying pan.

2. Sauté the onion, ginger, garlic, red, yellow and green peppers, cabbage and broccoli for two minutes.

3. Add the salt and pepper to taste.

4. Add the callaloo and sauté for one minute and then add the cooked pasta.

5. Add the ackee last, to keep them from breaking up.

Check the taste and adjust if needed.

Serves four.

Suggestion:

Rigatoni is a good substitute if Penne is unavailable.