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(article, Culinate staff)
One of the more popular articles last week in the New York Times was a feature on healthy whole-grain pastas. Blech, you say? But wait: Melissa Clark's article was all about how satisfying the latest slew of fiber-full pastas can be: "Unlike the gluey, good-for-you-but-not-your-tastebuds pastas of yore, the best whole-grain brands are firm-textured and tasty." Bonus: a slideshow of 38 ways to top your pasta, including kale pesto and butternut squash, lamb, eggplant, and yogurt, and even sea urchins.