LUCA'S PASTA

Luca's Pasta - Quick and Fresh

2011-01-09T16:28:00.002-05:00

Michael Spaulding
Gainesville Healthy Restaurants Examiner
December 21st, 2010 10:51 am ET

Luca’s Pasta is a restaurant that puts you in control of your meal. You build your pasta dish in three steps using a comprehensive, attractive menu: step (1) “Pick a Pasta”; step (2) “Pick a Sauce”; and finally step (3), “Pick a Topping.”

This process allows the customer to build a healthy, happy meal that is both filling and nutritious. With eight different pasta choices on the menu, it is easy to find one that is good for you and tastes great. The “Whole Wheat Penne” and “Organic Penne” are two of the healthiest choices offered.

During Step (2), “Pick a Sauce,” you are confronted with ten tasty choices. In order to pick the healthiest sauces, remember to avoid cream bases and instead aim for olive oil and tomato bases. Based on the logic of avoiding creams, cheeses, and meats, Luca’s offers four healthy sauce options: “Olive Oil & Herbs,” “Marinara,” “Spicy Tomato,” and “Mediterranean.” The Mediterranean sauce is both hearty and packed full of flavor; it is made of calamata olives, pine nuts, sun dried tomatoes, garlic, and parsley in extra virgin olive oil.

Finally you pick your topping. With healthy choices such as broccoli, spinach, zucchini, mushroom, and grilled chicken breast, there are a lot of healthy flavor combinations. If you want to pay an extra dollar or so you can add multiple toppings to create a pasta feast!

The owner insists on quality and you can see that in the food and the service. All of the sauces and soups are hand-made which is apparent when you put that first forkful of pasta or spoonful of soup in your mouth. Because the soup is made-in-store, it changes every week so you can always count on an original, delicious recipe each time you go. Combined with the fact that everything is steamed to perfection, you can count on fresh tasting food that is cooked just right. By steaming the food, you ensure maximum nutrition and no extra added fats or calories.

The restaurant even caters to those that are Gluten-Free, offering a “Gluten Free Pasta,” made from brown rice, and all of the sauces are Gluten-Free as well.

At Luca’s, everything is not only a great deal, but most of it is healthy. Luca’s offers delicious salads, homemade teas, and organic coffee. You won’t just like Luca’s, you’ll love it. The East wall of the store is a huge collage of love—everyone writes what they love on the wall; it’s like a guestbook of the heart.

When you eat at Luca’s you can always expect one thing—good food. To see Luca’s Pasta on Google Maps, click here.

Luca's Pasta gets 4 out of 5 Healthy Stars!

The simplest rich food alternative - pasta

2010-09-16T09:56:00.001-04:00

Monday, September 6, 2010
Güzin Yalın
guzin.yalin@hurriyet.com.tr
Delicious and nutritious pasta is very rich in variety. It can be a whole meal on its, as well it can be a very harmonious side dish
Of all the food alternatives available in the world, the one that somehow always pleases me is pasta. Not only is pasta simple delicious and nutritious, it is also very much open to creativity and is very rich in variety. It can be a whole meal on its own at times, while it is a very harmonious side dish at others.

There are different theories as to where the actual homeland of pasta is. According to one belief, Chinese were the first to produce it. Allegedly, the famous traveler Marco Polo brought it back to Europe from his voyage to China around 1290 A.D. Looking at the general lines of the Chinese cuisine today, one can easily see that this is a strong possibility. However, some other sources state the assumption that as most other aspects of civilization, pasta came into life in the Jordan Valley in Mesopotamia for the first time. Taking into account the fact that this area is the homeland of wheat, this assumption also seems rather close to reality.

On the other hand, it is the Etruscans whose civilization has first yielded equipment for making pasta in archaeological excavations. It is even claimed that the word “lagana,” which scientists have come across in writings found among the Etruscan remains, is most probably the Roman name for one of the most popular dishes of today’s Italian cuisine, the lasagna. In other words, it is very probable that at the time that Marco Polo was making his first introductions in China, the Italians were already very well acquainted with pasta; which brings me to believe that pasta came into being independently at different parts of the world at around the same time.

The pasta I have been talking about until this point is what we call “fresh pasta” today. That is, pasta cooked while it is still wet dough. However, the major part of pasta consumption in the world today is the consumption of “dried pasta,” like the packaged pasta we buy at the grocer’s. History tells us definitely that the people to first produce this type of pasta were the Arabs. However, even though we know that it was the Arabs who first thought of drying the pasta before cooking it, we don’t exactly know how that pasta dough was made. The ingredients of fresh pasta and dried pasta are quite different today. Fresh pasta is made of flour and eggs, while dried pasta is a product of semolina, water and salt. This is actually where the name “fresh pasta” comes from because this type of pasta is supposed to be consumed immediately since it cannot last long due to its egg content. This type of pasta is also known as “home-style pasta” because is does not require any special processing; it can easily be produced at home. The “erişte” of the Turkish cuisine is one of the best examples of homemade fresh pasta.

All the pasta mentioned up to here is plain boiled pasta without any sauce. Pasta sauce apparently didn’t occur to people until the 1800s! Until then, it was only salt and maybe sometimes some butter or olive oil with which they tried to add flavor to their pasta dishes. The variety of sauces was increased eventually from this humble point to much more exciting flavors with the addition of new ingredients. The recipe for most of these sauces such as the Neapolitan (tomato sauce), the Bolognese (ragu sauce), the Alfredo (cream sauce), the Al Tonno (tuna fish sauce), or the Primavera (vegetable sauce) came from Italian cuisine.

The most widely used technique for cooking pasta is the classic Italian technique where the pasta is drained after being boiled. With this method, Italians usually prefer to leave the pasta “al dente.” In a second method, which we can call the “Turkish method,” the pasta is not drained but left to cook until all its water has evaporated. The best example to pasta thus cooked is the Turkish “mantı.”

I feel I have to answer a question that definitely must have come to your mind after such a long discussion of pasta: No, pasta is not as fattening as it is accused of being! What makes you gain weight for eating pasta is the oil and butter in the sauce.

Luca’s Pasta Launches New Nenu Items offering more Customization and Value

2009-09-14T06:51:00.003-04:00

Luca’s Pasta has added new items to its menu ranging from classic to original dishes to suit every palate and pocket. With a customizable menu of over 100 different pasta combinations, vegan, vegetarian or gluten-free diets, every Pasta Lover can twirl the fork.

Luca’s Pasta introduces new flavors to the menu like the classic American “Mac & Cheese Sauce” made from generous well selected cheddar cheese, and the traditional “Meat Sauce”, not without the chef's touch leaving you wanting to come back.

In addition, an original sauce like the Mediterranean brings together the flavours of a European trip. Calamata Olives, Pines Nuts, Sundried Tomatoes, fresh garlic and parsley in an Extra Virgin Olive Oil coat the Al Dente pasta.

Luca’s Pasta takes the needs and tastes of individuals very seriously, and toppings are selected scrupulously to offer everybody choices. Vegetarian or vegan can delect a cup of Pasta with the new protein topping, “Nuts and Raisins”. A selection of toasted walnuts, hazelnuts, pinenuts and almonds with three varieties of raisins make a tasty as well as well balanced dish. Two green toppings, steamed spinach and zucchini, henceforth take their place next to other toppings like broccoli and mushroom.

The delicious new additions mesh perfectly with the already established Luca’s Pasta signature sauces, like the Creamy Ginger Sauce made with fresh ground ginger, or the Curry and Roasted Red Pepper Sauce, spiced but not hot.

More sauces, more toppings and more pasta. Now we can find Potato Gnocchi in the fresh pasta section beside the Cheese Tortellini. And to please all customers, even customers living with celiac disease or wheat allergies, Luca’s Pasta took a necessary time to find and add a Gluten-Free Pasta. Made from brown rice, this pasta is tasty, not mushy with a good consistent texture.

One salad was added to the menu. The Zucchini salad includes feta and roasted hazelnuts on shredded zucchini with a raspberry jam dressing.

Guest can now delight on strawberry Tiramisu, light in sugar and cream with fresh fruits and a little taste of coffee.

The new menu also includes a “Build Your Own Combo” section, within which guests can customize their own Cup of Pasta with a Side Salad and a drink.

Even the drink menu is enticing and includes new Homemade Iced Teas, Apple and Raspberry Tea, Almond and Vanilla Tea and also Decaf Jasmine Green Tea.

Owners offer a menu with flavors that are familiar and appealing. All is made fresh in-store to offer guests a gourmet pasta experience. A Special every week offers customers the opportunity to try something new. Guest feedback so far has been very positive.

Situated on the corner of 6th Street and University Avenue, Luca’s Pasta is centrally located between the University of Florida and the heart of Gainesville. This is the perfect spot for a quick and trendy lunch or dinner. Open 11 am to 9 pm, Monday to Saturday.

To view the new menu or for more information, please visit www.lucaspasta.com

ABOUT LUCA’S PASTA
The recently opened Luca’s Pasta quick service restaurant offers European style cuisine with a refined and modern approach. The pasta is served in two sizes to-go-containers that satisfy any craving and budget.
The place is both unpretentious and fashionable. The stylish décor is a combination of earth tones, white and clear chairs, with a touch of red and orange, creating a warm and comforting atmosphere.

ABOUT LUCA’S PASTA’S ECO-FRIENDLY PRACTICES
Luca’s Pasta is an eco-friendly restaurant and uses biodegradable made-from-corn cups, bowls, cutlery or straws. The napkins are from recycled paper, and the menu printed with soy ink. The restaurant also features low-voltage.

ABC's of Gainesville - 26 letters' worth of landmarks, legends and facts of life in Gainesville.

2009-08-18T10:13:00.007-04:00

A--Albert & Alberta:This furry duo rocks the Gator sports games and you're likely to get a high-five or a hug from one of them before you graduate. Albert and Alberta appear at Gator sports games and love to work the crowd.

B--Bikes: Don't be alarmed your first day on campus--Tour de France hasn't relocated. Those two-wheeled blurs you see weaving through traffic and pedestrians are just Gainesvillites, and they really, really like biking. With the UF campus nestled comfortably amid all the shops and restaurants you could ask for, Gainesville is the perfect place to get in touch with your inner machine. Besides, it saves the planet and gives you a killer ass. What's not to love?

C--Century Tower: If you happen to hear bells chiming over the music on your iPod, they are coming from this Gainesville landmark, which was built in 1953 to commemorate the 100th anniversary of UF. Originally intended to house a historic museum and an art gallery, Century Tower was dedicated to UF students who were killed in World Wars I and II. In 1976, a cast-bells carillon was installed and now plays every quarter hour with longer concerts on weekends and during special university events

D--Drama: There is never a dull moment in Gainesville with multiple venues for the performing arts. Located on campus, The Philips Center for the Performing Arts will hold popular musicals like "Hairspray," "Cats" and "Avenue Q" this coming season. Tickets can be purchased on line at ticketmaster.com

E--Eats: Gainesville is a great for getting your grub on. From a walkup pizza window on University Ave. to vegan-friendly ice cream shop Karma Cream down the same street, you won't suffer from Monotonous Munchie Syndrome. Some local favorites are Satchel's Pizza, which admits to taking a while to serve your mind-blowing pie, Luca's Pasta, where you can build your own noodle dish Subway-style, Chopstix Cafe, a sit-down pan-Asian restaurant, and El Indio, a tiny standalone drive-through that offers cheap authentic Mexican cuisine and the best Guacamole this side of Tijuana. Whatever your tastes, Gainesville can offer some serious chow.

F--Florida/Georgia: Some Gators would argue that the annual Florida vs. Georgia football game in Jacksonville. Thousands upon thousands of Gator fans Many call it the world's largest cocktail party, too, because of the tailgating extravaganza that surrounds the game, but UF President Bernie Machen is trying to change all that with a slew of proposed changes to alcohol regulations in Jacksonville.

G--Gator Growl: As the largest student-run pep rally in the world, with over 500 student volunteers, Gator Growl is in its 86th year at UF. Held on the Friday night of Homecoming Weekend, Gator Growl invites fans of all ages to The Swamp for live music, comedy and Gator spirit. This year, Dana Carvey will tickle our collective funny bone.

H--Hippodrome: This downtown Gainesville landmark sticks out like a sore thumb because of its Roman-like architectural beauty. The Hipp was built in 1911 as a federal building which included a post office and a courtroom. Since 1981, the Hipp has housed performing arts productions year round including two Christmas plays: A Tuna Christmas and A Christmas Carol.

I--Independent Florida Alligator: That's right--the little gem you have in your paws right now. With more than 300 boxes peppering UF and the surrounding areas, it's no challenge to find yourself a copy. The Alligator keeps students and Gainesville residents informed about UF and local news. It also provides a great diversion when you should be listening to a lecture in Microeconomics.

J--Java: Fear not, coffee fiends--living in Gainesville, you will probably never be more than 100 yards away from a java joint. It's not just the dozen or so Starbucks, either. Gainesville is home to plenty of funky shops for you to get your study on. And if your preference is tea, Gainesville's got you covered there, too.

K--Krishna Lunch: every day, rain or shine, you can get a heaping plateful of vegetarian or vegan food in the Plaza of the Americas for a $4 donation. Bring your own plate and get a discount. Don't worry, it's not a trap--the Krishnas don't push their religious beliefs on their customers. They say the food includes the perfect dose of spirituality without them saying a word.

L--Lake Alice Bathouse: Chiroptophobes, stay away from the western part of campus. Every night at sundown, more than 100,000 bats fly out of the largest bathouse in North America and eat their body weight in insects. Most nights, a crowd of about 30 watches--more on cool nights--and some say the bats poop on heads if you're not careful. But hey, you can thank the bats for the lack of creepy-crawlies in your dorm.

M--Machen: The big man. The head honcho. El numero uno. Bernie Machen is UF's Harley-driving president, and he rakes in nearly half a million a year--excluding his hefty annual bonuses. But to his credit, el presidente did promise to donate nearly $300,000 in bonuses last year to the UF Foundation to help soften the blow of budget cuts. In recent years, Machen has cracked down on alcohol, and it seems to be paying off--UF was just recognized as a model school for alcohol prevention.

N--Nightlife: While Gainesville has over 50 bars, clubs and places that serve alcohol Midtown is the hot spot for those who live on or near campus because its just a quick walk away. Be careful though, the City of Gainesville has recently instituted a bar ordinance which will fine bars and clubs that are caught with underage drinkers so officers will be on the prowl.

O--Orange & Blue: Although you have now made a commitment to give your life, and your money, to UF over the next four years, we would gather to think that you don't know why orange and blue were chosen to represent your future alma mater (because we didn't). In 1910, there were two college institutions that merged to form the UF that we all know and love today. Blue was picked from The University of Florida at Lake City, which had school colors of blue and white and orange came from East Florida Seminary in Gainesville, which had orange and black.

P--Parking Enforcement: They come bearing yellow envelopes that can take your day from bad to worse with just a glimpse. They drive around in white vans. They're parking enforcement officers, and you can't escape them. Parking on campus in a restricted zone or without a decal will run you $30. A similar offense off campus costs $15, and the envelopes are a far less-terrifying white.

Q--Quarterback: If you say you haven't heard of him, you're lying. Tim Tebow--hands down the most famous face in Gainesville--has two national football championships and a Heisman trophy under his belt. Spotting him around campus is easy--just look for the gaggle of giggling girls trailing him at about 5 feet.

R--Renewable Energy: After many years of planning, the U.S. has finally been put on the map when it comes to renewable energy, and Gainesville was the city that put it there. Feed-in tariff's have allowed Gainesville Regional Utilities, GRU, to buy 100 percent of the solar energy produced by solar panels owned by houses and businesses. GRU buys all of the solar energy produced at $0.32 a kilowatt–hour and sells the energy back to the private vendor for $0.12 a kilowatt–hour.

S--Student Government: UF's governing body controls more than $13 million of your money, so paying close attention to their dealings might be wise. You'll get to know the parties well leading up to the SG election because you'll be bombarded with campaign materials wherever you go.

T--Traffic: If you have a class that ends at 4:55, you may want to grab a latte and park it on the Plaza of the Americas because you're not going anywhere. Most afternoons, Archer Road and 13th street become a gridlocked nightmare for about an hour as students and city residents flood the streets trying to get home. If you choose to brave it, make sure you have a full tank of gas and the patience of a mother trying to get a Furby before Christmas in 1998.

U--Underwear Dash: For eight years, UF students have been striping down to their skivvies and run along University Avenue--but it's for a good cause. The clothes that students take off are donated to the Salvation army. Screaming and chanting UF songs like "it's great to be a Florida Gator," students began participating in the dash during September of 2005

V--Veggies: If you're a vegetarian or vegan, you have arrived in Mecca. Whether you want to eat on campus, off campus or at home, G-ville's got you covered. If Krishna lunch isn't doing it for you, vegetarians can find a good meatless selection at the dining halls' Vegetarian Corners and salad bars. Places like the Top, Maude's, Gator Dogs, Luca's Pasta, Café Gardens and Leo's make Gainesville, in all it's veggie-friendly glory, the perfect place to be cruelty free.

W--Wauberg: Eight miles south of the UF campus lies Lake Wauberg, the closest spot to paddle off your stress in a natural body of water. Buses run to the lake every Saturday when weather is nice, and the private park boasts equipment rental, a climbing wall and biking trails. Your Gator1 gets you and four friends in free. But those friends can't include your yellow lab or a bottle of Jack Daniels--sorry, no pets or alcohol allowed.

X--Xmart: Nestled cozily between two Asian restaurants, X-Mart is your one-stop shop for pleasures of the flesh. Granted, pasties and porn aren't the first things on most students' shopping lists, but if the occasion should ever, uh, pop up, X-Mart has you covered. Or uncovered.

Y--Yodeling Ghost of Flavet Field: OK, we made that one up. Seriously, just try to think of something in Gainesville that starts with a Y.

Z--Zoo: Home to two painfully adorable baby Asian small-clawed otters, the Santa Fe Teaching Zoo is open from 9:00 a.m. to 2:00 p.m. everyday. Tours are given seven days a week but appointments must be made on weekdays. Tickets are $4 and free for SFC students with ID. And no, they won't take your little brother.

By EMILY FUGGETTA and KATIE EMMETS, Alligator Staff Writers
http://alligator.org/articles/2009/08/17/news/local/090814_abc.txt

Healthy Pasta Meals and The Mediterranean Diet

2009-07-06T18:20:00.002-04:00

Pasta meals are efficient “delivery systems” for healthy foods. Pasta is eaten with its plate partners, such as vegetables, fish, olive oil, cheese, tomato sauce, beans, poultry and meat. By pairing pasta with ingredients, the complete pasta meal is nutritious and satisfying.
Pasta meals are central to the Mediterranean diet. The Mediterranean diet is characterized by abundant variety of plant foods (fruits, vegetables, breads, pasta, other forms of cereals, potatoes, beans, nuts, and seeds), olive oil as the principal source of fat, dairy products (mostly cheese and yogurt), fish and poultry consumed in low to moderate amounts, zero to four eggs consumed weekly, red meat consumed in low amounts, and wine consumed in low to moderate amounts.
The New England Journal of Medicine reported that the Mediterranean Diet reduces the risk of death from heart disease and cancer. Cereals, which include pasta, are an integral part of the Mediterranean Diet.

From National Pasta Association

Gainesville Restaurants

2009-06-14T08:45:00.004-04:00

http://gainesvillerestaurants.blogspot.com/2009/02/lucas-pasta.html

Luca's Pasta has quickly become one of my go-to dinner spots. It happens to be on my way home from work, so it's a great choice if Alex and I don't feel like cooking but still want a homey, satisfying meal. Luca's Pasta is speedy create-your-own pasta served in containers similar to chinese take-out.

Atmosphere:

Most of Luca's business probably comes from take-out customers, although they do have plenty of seating and a mod decor.

Service:

Amazing. Really. Alex and I still haven't figured it out, but they get your pasta to you in about 5 minutes. The amazing part is the pasta still tastes fresh! It doesn't seem like it's been sitting around. They must par cook it somehow, but it results in al dente pasta that doesn't clump. You walk up to the counter to order and can serve yourself Parmesan cheese and red pepper flakes that they keep up there, which is very thoughtful since most of their customers are taking the pasta home and may not have parm for it. No parm for your pasta is a tragedy.

Menu:

Luca's Pasta is create-your-own. Choose a sauce, choose a pasta, and choose a topping if you like. They'll put it all together. This isn't just red sauce or Alfredo here, either. Some sauce choices include Creamy Ginger, Olive Oil and Herbs, Sun Dried Tomato Pesto, or Curry and Roasted Red Pepper. The sauces rotate, so you'll have to stop by to see what they've got. You can add toppings to your pasta for an extra fee, including chicken, Italian sausage, and broccoli.

Food:

Great! As I said, the pasta comes out fast, but it's not clumpy or sticky and perfectly al dente. My favorite is the cheese tortellini with sun dried tomato pesto or spicy marinara. I only got the toppings once, but I didn't think it was worth it. The pasta is good enough on its own and ordering a topping only gets you 4-5 pieces of it. If you get a pasta other than the tortellini, you might want to consider a topping or a strong sauce so you don't get bored.

Price:

The sauces and toppings have different prices, but expect to pay about $6-$9. It doesn't look like a lot of pasta in that to-go container, but it fills you up quick. They also have different sized containers to fit your appetite.

Overall:

8/10. Great for a quick bite when walking by or when you just don't have the energy to cook.

Yes, You Can Eat Pasta Again

2009-06-07T10:12:00.002-04:00

If you’ve been in the pasta aisle recently, you’ve seen the explosion of whole-grain and other newfangled pastas pumped up with protein and heart-healthy omega-3 fatty acids. They’re being marketed as better-for-you alternatives to traditional pasta, but are they?

Being active myself and married to a former professional cyclist who is still very competitive in the sport, you can bet that we go through a fair share of carbohydrates each week. My husband, Craig, who lived in Italy while racing on an Italian cycling team, is all about perfect pasta. It must be cooked just right, and he knows how to match the thickness of sauces to the specific shapes.

So when I came home the other day with all the new whole-wheat, high-fiber, fancified pastas, Craig was perturbed. “What’s the matter with regular pasta?” he grumbled.

“Nothing,” I assured him. “I just need to try these for research, then we can go back to our regular pasta.”

After cooking up batches of the six brands charted below, we taste-tested them with various tomato-based sauces. We liked them all, but the standouts were Ronzoni Healthy Harvest and Barilla Whole Grain, both of which are whole-grain pasta blends that use 51% whole-wheat flour.

The other four products are made with 100% whole grain, which lends a stiffer, chewier texture and somewhat nutty flavor. While we could get used to that, it was too different from our regular white pasta diet.

Here, you can compare some of the new whole-wheat pasta options to De Cecco traditional durum semolina-based pastas. The whole-grain has double to triple the fiber and more protein than regular pasta. And some varieties offer omega-3 fatty acids from flax, which is nutritious, but a less absorbable type of omega-3 than the kind found in fish.

Pasta Calories Carbs Protein Fiber Other
De Cecco Traditional Pasta 200 41 7 2
*Barilla Whole Grain 200 41 7 6
Barilla Plus Multigrain Pasta 210 38 10 4 200-mg omega-3 fatty acid; added protein
Gia Russa Whole Wheat 200 40 8 5
Hodgson Mill Organic Whole Wheat Pasta 215 40 8 6 Contains omega-3 fatty acids
*Ronzoni Healthy Harvest Whole Wheat Blend Pastas 180 42 6 6 Contains omega-3 fatty acids; combines whole wheat and regular durum flour

Note: Nutrition information is based on a 56 gram serving, or about ½ cup uncooked pasta.
*Top picks in the Upton household.

Some tips for cooking up whole-grain pasta.

Don’t overcook by following the package cooking directions. Unlike traditional pasta, when you overcook whole-grain pasta, it turns to mush (as I quickly found out).

Thinner noodles, like spaghetti, in a whole-grain version, often turn out better than thick because they don’t cook as long.

When you pair any whole-wheat pasta with quality ingredients such as freshly grated Parmigiano-Reggiano cheese and extra-virgin olive oil, you really can’t go wrong.

Whether you eat whole-wheat or white pasta, the sauce is where you can make or break your diet. Avoid cream sauces and saturated-fat-rich meat sauces, which can sabotage the healthiest of staples.

By Julie Upton

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Yes, You Can Eat Pasta Again - Healthy Eating - Health.com

2009-06-07T09:08:00.001-04:00

Yes, You Can Eat Pasta Again - Healthy Eating - Health.com

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Pasta The Good Carb

2009-05-13T16:46:00.004-04:00

Pasta the good carb

For generations, pasta has been a part of family traditions from weeknight meals to holiday feasts. From tortellini to light fettuccine dishes the pasta recipe possibilities are endless. Have pasta tonight and create a family tradition that will last for years to come.
Busy families continue to search for foods that are healthy, satisfying and economical - and they do not need to look further than the pasta aisle. As a virtually fat free and salt free food, pasta is a healthy meal option for consumers. Also, as a food that is low on the Glycemic Index (GI) - low GI foods are digested more slowly - pasta naturally satisfies hunger longer without spiking blood sugar levels.In response to the new Food Pyramid launched in 2005, consumers are looking for ways to add more whole grains and other nutrients to their diets. With the introduction of nutritionally enhanced pasta varieties such as whole wheat, whole grain, pasta with omega-3 and high fiber pasta, there are now more options than ever for consumers to enjoy healthy and economical meals the whole family will love.
National Pasta Association
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Valentine

2009-02-12T23:36:00.001-05:00

Going Green

2009-02-12T23:08:00.002-05:00

Allyson Ayers: Food in Society

oFebruary 8, 2009 amayers-->
In wake of the current economic crisis, the eco-conscious trend of using everything from recyclable products to energy-efficient light bulbs to save money has overflowed from individual homes to large businesses. The food industry has also hopped on the bandwagon in an effort to create products and establishments that can entice customers with the promise of “green.”
Restaurants now have the option of becoming Certified Green through a number of options, including the Green Restaurant Association, which issues certificates to restaurants that follow certain service and building guidelines. I think becoming officially certified is another way in which a restaurant attracts customers. Going green is trendy, and restaurant-goers like to feel that if they’re going to drop cash on eating out, they can feel good about their choices.
As far as good goes, many restaurants have started offering locally grown products, a lot of them organic. Although buying organic can often be more expensive than purchasing mass-produced ingredients, I think there’s the idea that it will attract more customers and up a restaurant’s status, making up for the cost, if eateries can advertise their ingredients are locally grown. In Gainesville, there are dozens of restaurants that try to offer organic products from nearby businesses and farmes. The New Deal Cafe uses products from farms that practice sustainable agriculture, and Luca’s Pasta, a new pasta carry-out place in downtown Gainesville, offers biodegradable take-out containers. Additionally, the Book Lover’s Cafe offers a variety of menu items (all vegetarian, many vegan) uses locally grown food to support the area’s economy and encourage healthier eating.
Then there are the food establishments that take it to a new level. The Birdbath Bakery in New York City not only uses wind power to generate electricity, but their shelves and displays are made out of 100 percent recycled paper, their floor is made of reclaimed wood, the cups are made out of corn, and the take-out bags contain no wax lining. This, and all of their ingredients come from within the state and are organically grown. Indeed, Birdbath Bakery makes their extremely eco-friendly attitude their trademark. Recently, a popular restaurant in Texas turned relaunched itself as a green restaurant. The newly named Ruggles Green recycles fryer oil and all of its glass and cardboard waste. The meat is all natural, meaning no added hormones. This Feb. 5 article describes how the restaurant opened only a couple months ago and is already planning on adding new tables because they’re always busy.
Many grocery stores have also started to do their part in the green trend. Publix offers reusable canvas grocery bags for 99 cents and their Greenwise Publix food section, which offers organic food products ranging from potato chips to soy milk, has expanded in the past few years. With the widespread notion of evolving into an eco-friendly nation, it’s easy to see why and how people can do their own part to help out the environment. I use Publix’s canvas bags and purchase fruits and vegetables from the Haile Plantation Farmers Market on a weekly basis. And while I don’t frequent just those restaurants that have sustainable ingredients, I do appreciate the change restaurants are trying to make.
Other related links/news:
The New York Times talks about a coalition of 13 New York City restaurants that make their primary focus being environmentally friendly.
A list of Gainesville farmers markets shows how local residents can seek out organic products.

Why is pasta so popular?

2008-12-16T17:02:00.000-05:00

According to The American Pasta Report, a survey commissioned by the NPA, among the reasons cited for pasta's increased popularity are its nutritional value, taste and convenience. Eighty-four percent of consumers consider pasta to be a healthy food and an important part of a well-balanced diet. In fact, 77 percent of the 1,003 Americans surveyed said they eat pasta at least once a week, while a third eat it three or more times a week. What's more, consumers who describe themselves as health conscious are more likely than others to eat pasta three or more times a week. In addition, 44 percent of the health conscious are eating more pasta today than they were five years ago.

Image :

www.latartinegourmande.com

2008-12-15T06:48:00.000-05:00

LUCA’S PASTA BRINGS NEW QUICKSERVICE CONCEPT,THE CUP-A-PASTA TO GAINESVILLE, FL

Luca’s Pasta is a quickservice European style take out bringing to it’s patrons healthy, fresh, delicious, quick and convenient pastas and other menu items, all served in environmentally safe and convenient to go containers. The new concept focuses on the cup-a-pasta – a 26oz container conveniently fitting in one hand and holding a full, well-balanced meal.
In our present uncertain economy, Luca believes that customers are looking for a fair price without compromising their health and great taste. That’s why Luca’s offers a customizable menu with over 100 different pasta combinations and sauce influences from around the world. Customers can pick from a variety of pastas including organic, whole wheat and omega-3 and combine them with sauces and sides to suit their own individual tastes.
This new restaurant combines the convenience of fast food, the atmosphere and cuisine of a European deli, and the sustainability of a responsible “green” business. All food is served in recyclable, microwavable cups and drinks come in plastics made of corn. Luca further displays its dedication to the environment by creating a modern clean décor using such materials as environmentally safe paints and low energy lights.Situated in the University Lofts building on the corner of 6th Street and University Avenue, Luca’s is centrally located between the University of Florida and the heart of Gainesville.