A Quote by Michael Greger

A good way to adjust to a healthier diet is to think of three meals you enjoy that are largely plant-based. Pasta with tomato sauce can be tweaked to whole-grain pasta with added vegetables.
I'll make a diet cheesecake, but I'll put it in a Sara Lee box. Or I'll have a huge bowl of pasta, but it's actually just a cup of pasta - the rest is vegetables. It makes me feel less deprived.
Fresh egg pasta is traditionally served in the north of Italy with butter, cream and rich meat sauces, whereas dried pasta is more at home with the tomato- and olive oil-based ones of the south.
I was mainly raised by a working mum who didn't have much time or inclination for making food. So I had three or four basic meals: fish fingers and a tomato; a packet scotch egg and a tomato; pasta with a tin of tomatoes; and extra mild plastic-y cheddar chopped into cubes with bits of cucumber.
Making pasta, cooking pasta and baking bread are two essential ideas to create a little bit of excitement, and you learn the basic, and then evolve it. Flavor the bread, flavor the pasta, go to a fish, go to a meat sauce and take it to another level.
My kids won't eat all whole-wheat pasta, so my trick is to mix some in with white pasta. Cook the whole-wheat for about a minute and a half before you add the white pasta.
If kids can learn how to make a simple Bolognese sauce, they will never go hungry. It's pretty easy to cook pasta, but a good sauce is way more useful.
It's not exactly calm at Christmas. It's a bit like the Simpsons appearing in a pasta advert - lots of bickering, crazy pets, and plenty of tomato sauce!
I was told to stay away from pasta and bread for two weeks. Not eating pasta? That'll kill me. Anything else, but why pasta?
In order to create a little bit of confidence, start cooking with pasta. Pasta is phenomenal. Once you've cooked pasta properly for the first time it becomes second nature.
I'm Italian. I love to cook Italian food, so I learned from my dad how to make sauce and meatballs and all that stuff. With my wife and kids, I started making homemade pasta. The very first time, I didn't have a pasta maker, so I had to cut it with a knife, the old-school way! The noodles were all jacked up, but it was fun.
We don't do spaghetti and Bolognese sauce together in Italy. That is technically wrong because when you lift up the spaghetti the sauce will just run down. The way to do it is to use pasta like fettuccine or tagliatelle so the sauce sticks to it.
I love pasta. It's something in the water. The pasta and the bread in New York are so good.
I like pasta; it's pretty good. I'll even substitute wheat pasta in there and make it more healthy.
For creamy sea urchin pasta recipes, the typical process is to saute garlic, shallots, and chilies in olive oil, then add the pasta and pour in a sauce made from raw sea urchin roe blended with softened butter or heavy cream.
If I eat at the Emporio Armani Caffe, my favorite thing to order is risotto or pasta with tomato sauce in winter; in summer, I prefer a Caprese salad, Parmigiano cheese flakes, or some truly fresh ricotta cheese.
My wife's Italian, so pasta is a go-to for my eldest - he loves a good pasta. My middle child is a scavenger, he'll just eat whatever.
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