Healthy Pasta Recipe!

In Florida where I live, there is really only one season:summer. But Carissa and I just came back from an active trip to Colorado and Arizona, where spring is in full bloom. It was such a nice change from the hot Florida “summer” and, yay, mountains!

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In the mountains, snow was melting, pastures were bright green, there were colorful flowers everywhere, and the air was clean and fresh.

Spring is the perfect time for my Fresh and Bright Pasta Primavera on page 164 of Eat More Burn More.

In fact, “Primavera” is Italian for “spring.” And sure enough, when you make this recipe, you’ll end up with a fresh and bright springtime garden on your plate.


My philosophy on cooking vegetables is to keep them bright and colorful. You never want to overcook them, so don’t hesitate to cook them as little as possible. After all, many vegetables can be eaten raw: zucchini, asparagus, peas, etc.

 [Chef Tip Alert] Here are the 5 tricks to make this dish a fat-torching powerhouse that will help you lose a ton of fat:

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  1. Use whole-grain pasta. It has more fiber (GOOD) and helps you stay slim. Look for the logo below as a guarantee for real whole-grain:IMG_1155
  2. Cook the pasta al dente (very firm). Al dente pasta has a much lower glycemic index than overcooked pasta.
  3. Rinse pasta under hot water after it has cooked, so that you get rid of starch (A nightmare ingredient if you’re trying to burn fat!).
  4. Pack it with green vegetables. Green vegetables help you lose weight. They contain fiber and  vitamins. My recipe has more vegetables than pasta, to help you with your goals.
  5. Also, make sure you choose a real Italian brand of pasta, which is usually made out of durum wheat, a high-protein flour that also helps with fat loss. Look for “durum wheat flour” in the ingredient list.

Recipe Card ImageAs a general rule, I really encourage you to make pasta dishes — but get into the great, healthy habit of packing them with as many vegetables as possible. That way the glycemic average is beneficial to your healthy eating and fat-burning efforts.

For more on exactly how to cook pasta for weight loss, check out this article and this one, too. Many dieticians and “gurus” want you to stay away from pasta, but if you follow my exact steps, you’ll be just fine.

As you know, I don’t like to restrict myself to bland and horrible ‘diet’ foods. Eat More, Burn More, is what I always stay.

To Your Ultimate body,


Gui Alinat

Gui Alinat is a Tampa, Fla.-based American Culinary Federation Certified Executive Chef, published food writer, and the owner of Artisan Boutique Catering. He is the author of "The Chef's Repertoire," and "Eat More, Burn More." Born, raised and classically trained as a chef on the Mediterranean coast of France, he traveled extensively, working in restaurants around the world. Chef Gui promotes an active lifestyle, sound nutrition, and believes that fresh and tasty food is resolutely compatible with fat loss and bodybuilding alike. He lives in Florida with his wife Carissa and their five children.