Pasta is rich in complex carbohydrates and supplies about as much protein as a whole egg (albeit an "incomplete" protein). Most pastas provide about six out of the eight essential amino acids. If you want a "complete protein" meal, you would need to include legumes such as beans or an animal protein source such as chicken or fish.

Refined wheat versions of pasta contain high amounts of B vitamins, iron, thiamin, riboflavin, and niacin, as well as fiber. Also, all grain-based foods produced in America, such as pasta, are fortified with folic acid.

Here are some tips on choosing, storing, and cooking pasta:

• Try to purchase pasta that comes in a box as opposed to a clear plastic bag—light exposure can destroy some of the nutrients in pasta.
• Store your pasta in a cool, dry area, preferably in an airtight container.
• Don't rinse the pasta unless you need to handle it right away; rinsing the pasta removes some of the water-soluble B vitamins.