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‘Pasta’ Category

  1. Low GI Recipe: Spaghetti al Gorgonzola


    January 10, 2013 by Johanna Burani

    Low GI Recipe: Spaghetti al Gorgonzola

    This pasta dish is quick and easy. Putting it together with these extraordinary ingredients belies its “special occasion” taste. Why not try it tonight? keep reading »

  2. Low GI Recipe: Spaghetti with Parsley Sauce


    October 1, 2012 by admin

    Low GI Recipe: Spaghetti with Parsley Sauce

    No Italian household is ever without fresh parsley.  It grows in the family vegetable garden or potted on a sunny terrace.  Even in the dead of winter a vibrant bunch is kept at the ready in the refrigerated crisper.  This simple sauce can be used with pasta, barley or rice, on crostini, in omelets, with chicken or fish.  Your imagination is your only limitation.  Here I’ve paired it with spaghetti. keep reading »

  3. Low GI Recipe: Smashed Tomatoes and Penne


    August 7, 2012 by Johanna Burani

    Low GI Recipe: Smashed Tomatoes and Penne

    I only make this dish when local tomatoes are in season. For me, the goodness of their exquisite taste during the summer and early fall months leaves a pleasant memory during their off season and an attractive invitation as the weather warms up.


    keep reading »

  4. Low GI Recipe: “Spunky” Cavatelli and Broccoli


    December 5, 2011 by Johanna Burani

    Low GI Recipe: Spunky Cavatelli and Broccoli

    Pasta with broccoli and a strong earthy olive oil is a very popular winter dish for Italians and cavatelli seem like the ideal pasta choice.  Its crevices create lots of little spaces where the broccoli sauce can nest.  I’ve added a hint of mustard to my broccoli puree to give it a little “spunk.”  Another option might be a few peperoncino (red pepper) flakes. keep reading »

  5. Low GI Recipe: Cheese-filled Leek Cannelloni


    November 10, 2011 by Johanna Burani

    Low GI Recipe: Cheese-filled Leak Cannelloni

    This is my friend Vanda’s recipe.  She was served this unusual “primo piatto” at a restaurant in the mountains well above her village in northern Italy.  She replicated it perfectly (she says) at home and has shared it with me.  And now I’m sharing it with you.  Buon appetito! keep reading »

  6. Low GI Recipe: Mushroom-Thyme Orzotto


    July 5, 2011 by Johanna Burani

    Low GI Recipe: Mushroom-Thyme Orzotto

    I’ve just returned from our summer visit to our home in Friuli, Italy.  As always, I spent loads of time with my friend, Vanda.  When we are together we inevitably start talking about food – new recipes, seasonal ingredients and things like that.  This time was no different.  Since Vanda is not a pasta enthusiast (silly girl!), we discussed the different ways we use barley in our homes.  She uses it in place of arborio rice because, being diabetic, she’s found that her blood glucose levels are much better with barley consumption.  On the plane ride home, I started thinking about this recipe.  I made it for dinner the other night and we liked it.  I hope you will too. keep reading »

Gushers vs Tricklers

"Gushers" are quickly-digested carbohydrates that cause a rapid rise in blood glucose and fuel appetite.

"Tricklers" are slowly-digested carbohydrates that are gradually released into the bloodstream and sustain satiety. These are the good carbs.

Johanna Burani
Nutrition Works LLC
Morristown, NJ, USA

Expert in individualized, low-glycemic index (low GI) meal planning.

This book tells the complete story


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