{"id":24970,"date":"2012-06-16T19:15:40","date_gmt":"2012-06-16T23:15:40","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=24970"},"modified":"2012-06-16T21:39:08","modified_gmt":"2012-06-17T01:39:08","slug":"whole-wheat-pasta-with-ratatouille-and-sardines%e3%83%a9%e3%82%bf%e3%83%88%e3%82%a6%e3%82%a4%e3%83%a6%e3%81%a8%e3%82%b5%e3%83%bc%e3%83%87%e3%82%a3%e3%83%b3%e3%81%ae%e3%81%9b%e5%85%a8%e7%b2%92%e7%b2%89","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=24970&lang=en","title":{"rendered":"Whole Wheat Pasta with Ratatouille and Sardines
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Whole Wheat Pasta with Ratatouille and Sardines<\/strong>
\nLunch May 19, 2012<\/em><\/p>\n

Terry and I have been gradually moving toward healthy eating, and one of the things we have been doing recently is switching from white to dark food. I use brown sugar more often, we eat brown rice instead of white rice most of the time, and we almost always choose whole wheat bread over white bread. However, when it comes to pasta, I had a hard time switching to the whole wheat pasta. The first few times I tried, I wanted to like it, but I couldn’t. So I took a break and I tried not think about whole wheat pasta for a while. The other day I decided to give whole wheat pasta another try and made this pasta. I don’t know what it was, but I actually didn’t mind this time. It could be because of the brand of the pasta I used and I might happen to like the particular brand or it could be me just getting used to the overall whole wheat flavor. Anyway, here is the whole wheat past dish I enjoyed. \u00a0The freshly cooked pasta was served with ratatouille, sardines, and basil.<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01<\/strong><\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Whole Wheat Pasta with Ratatouille and Sardines Lunch May 19, 2012 Terry and I have been gradually moving toward healthy eating, and one of the things we have been doing recently is switching from white to dark food. I use brown sugar more often, we eat brown rice instead of white rice most of the […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,9],"tags":[],"class_list":["post-24970","post","type-post","status-publish","format-standard","hentry","category-starches","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24970","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=24970"}],"version-history":[{"count":16,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24970\/revisions"}],"predecessor-version":[{"id":25256,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24970\/revisions\/25256"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24970"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=24970"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=24970"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}